Thenga Manga Pattani Sundal

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

Recipe by S Kamala
0.0 from 0 votes
Course: SnacksCuisine: Indian, TamilDifficulty: Easy


Prep time


Cooking time



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.


  • 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


  • 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


  • 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.


  1. OMG!By seeing the picture itself i can smell the salty tasty yummy sundal…perfect one for the evenings.Great Entry

  2. Thank you for visiting my site and posting your comments. From your blog, I understand you are on the family way. Congratulations and best wishes.

  3. reminds me of our beaches in India…they taste great however you make them….i luv them too 🙂

  4. Kamala aunty, this recipe of Thenga Manga Pattani Chundal reminded me of the Bombay “channa chaat’…as said earlier the picture is very appetizing. I will have to try it.

    Fishers, USA

  5. Hi Sangeeth, Yes. You are right. It tastes good whatever way we make it. That too if we have a chance to sit at the sands of the Beach and have it.

    Shanthi, Thank you for your comments. Try it. It is easy to make and it is a healthy dish too.

  6. Great picture.
    It’l taste better if we add dried green peas also, esp. if we sprout them first. High in protein.

  7. Thank you for visiting my site. Yes. I too prepare dried green peas sundal and sprouted one is the best.

  8. Hi Kamala

    Is white peas same as chick peas? I can’t make out from the picture. If not, can we use the same recipe with chickpeas?

    • Hi Vibha,

      White Pea and Chick Pea are different. White Peas is called “Pattani” and Chick Peas is called “Kondai Kadalai” or “Kothu Kadalai”. You can use chickpeas instead of White Peas. However, for the authentic Marina Beach Sundal, you have to use White Dry Peas only.

  9. Akhila Sundarram

    can you please tell me how we can cook the dry peas well and soft, without its skin coming off in peals ?

    • Hi Akhila Sundaram,

      Dry peas should be soaked well, i.e. atleast 8 to 10 hours or over night. To cook without its skin coming off, do not add salt while cooking. If you are not sure the cooking time or number of whistles (some variety will take more time or some less time), cook it in an open vessel. This way, you will get perfect, soft and desired texture of the peas.

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