Thenga Manga Pattani Sundal is the specialty of Marina Beach, Chennai. It’s primary ingredient is dried white peas (pattani) and is mixed with a variety of condiments.
Thenga Manga Pattani Sundal
Course: SnacksCuisine: Indian, TamilDifficulty: EasyServings
6
servingsPrep time
10
minutesCooking time
10
minutesThenga Manga Pattani Sundal is the specialty of Marina Beach, Chennai. It’s primary ingredient is dried white peas (pattani) and is mixed with a variety of condiments.
Ingredients
Dried White Peas (Pattani) – 1 cup
- To Grind
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
Asafoetida – 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 – 1 tablespoon
Directions
- Soak Pattani in water for at least 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 asafoetida 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.
Recipe Video
Notes
- A few drops of lemon juice can be added. Some people add small onions chopped finely in the seasoning.
- 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.