Thenga Manga Pattani Sundal Recipe-Beach Style Sundal

I wanted to try this thengai mangai pattani sundal(Coconut,Raw mango,peas) during last year Navaratri.But I couldn’t do it.So this year I was very much stubborn & determined to start my Navratri Sundal recipes posts only with this most popular Chennai Marina Beach style sundal recipe.Luckily I found a raw mango in the market yesterday and bought it even though it was too costly.Generally when we think about Chennai beach, apart from the wonderful sea breeze,snacks like Kara pori,Green peas masala chaat, fire roasted corn, sweet cotton candy ( Panchumittai) and thenga manga pattani sundal flashes in our mind.But frankly speaking,I have never tasted any one of them in the beach.I visit Chennai very rarely and that too to attend weddings and other family functions.So when I go there,I directly go to our relatives house.As soon as the function gets over,we would be off to Bangalore immediately.This year too we have planned for a Chennai trip in a month or two.This time I have demanded few things to Sendhil like Shopping in T Nagar,Food at Saravana Bhavan especially Vada curry & Kaima idli and most importantly,a visit to Marina beach.I think Sendhil would keep up his promise and take me to all these places.After I taste the real sundal in the beach,I will update this post to match its original taste.Today I made this sundal following the recipe from Radhika’s blog.It came out very well and tasty.With the flavor & tanginess of raw mango,it tasted awesome !! Friends,do try this sundal for Navratri neivedyam and share your feedback.If you don’t have raw mango in hand,add more lemon juice and use grated carrots.After doing the pooja,you can also add finely chopped onions & relish this sundal.Lets see how to make this yummy Beach style Thenga Manga Pattani Sundal .
Check out my beach style Kara pori/Spicy puffed rice recipe if interested !!

Thenga Manga Pattani Sundal Recipe

Chennai Marina beach style Thenga manga pattani Sundal

Cuisine: Indian

Category: Snacks

Serves: Serves 2

Prep time: 8 Hours

Cook time: 20 Minutes

Total time: 8H20 Minutes

INGREDIENTS

White peas – 1/2 cup Raw mango – 2-3 tbsp ( grated) Grated coconut – 2 tbsp Green chilli –1-2 nos Ginger – 1/2 inch piece Hing/Asafetida – a big pinch Red chilli – 1 no ( pinched optional) Salt – as needed Water – to cook peas Cooking oil – 1 tbsp Lemon juice – few drops Coriander leaves & grated carrots – as needed to garnish (optional)

METHOD

Wash and soak the white peas overnight or for 8 hours.Pressure cook it adding enough water and half the salt in very low flame for 2 whistles.Remove and drain the excess water.Set aside.Even though it is white peas,it changes to yellow in color after its cooked. Grind grated coconut,ginger and green chilli to a slightly coarse paste without adding water. Wipe the sides of jar and grind it well.( If u want to skip grinding part,use red chilli powder inplace  of green chillies and add the finely chopped ginger & grated coconut while sauting the sundal) In a kadai,heat oil and splutter mustard seeds & curry leaves. Add a pinched red chill (optional) and add the cooked peas. Add the ground paste and required salt.Mix well for few minutes.Switch off the flame and drizzle few drops of lemon juice.Mix well.Garnish with coriander leaves if you wish.Just before serving,add the grated raw mango and mix well.Serve immediately.You can also add finely chopped mango pieces instead of grated mangoes. Enjoy !

Note

You can replace green chillies by red chilli powder & skip grinding part. In that case,add grated coconut at the end & mix well. You can also add grated carrots to make it more colorful. Adding lemon juice gives a nice flavor & tanginess.So don’t skip it.

Enjoy beach style sundal at home