- Dried White Peas (Pattani) – 1 cup
- Green Chilli – 1
- Fresh Ginger – a small piece
- Coconut gratings – 2 tablespoons
- For seasoning:
- Oil – 1 teaspoon
- Mustard – 1/2 teaspoon
- Urad dhal – 1 teaspoon
- Asafotida – a pinch
- Red Chilli – 1
- Curry leaves – few
- Salt – 1 teaspoon or as per taste
- For garnishing:
- Green Mango – grated – 1 or 2 tablespoon
- Coconut pieces (cut into small pieces)- 1 tablespoon
- Soak Pattani in water for atleast 8 hours. Pressure cook along with a pinch of salt for five to six whistles. Drain the excess water and keep aside.
- Grind coconut, green chilli and ginger to a fine paste.
- In a kadai put the oil and when it is hot add mustard. When it pops up, add urad dhal, red chilli broken into pieces along with asafotida powder and curry leaves. Fry for a while. Add cooked gram. Mix well. Add a pinch of salt and coconut paste and mix once again and remove.
- Garnish with grated mango and coconut pieces.
- Tips:A few drops of lemon juice can be added. Some people add small onions chopped finely in the seasoning. Also if you do not want more coconut in the sundal, avoid coconut paste. Add grated ginger in the seasoning and mash few cooked pattani to a paste and add to the sundal and mix. This will give the exact texture of the sundal sold in Marina Beach.
- Thenga Manga Pattani Sundal (Mixture of Coconut, Mango, Dry Peas) is the speciality of Marina Beach, Chennai.