Sundal-
Sundal is nothing but cooked and tempered beans. Call it sauteed beans or beans stir-fry, sundal is one among the guilt-free snacks and quite easy to make as well. Navratri is incomplete without sundal, and today, I am sharing one of my favorite sundal recipes. It is the Manga – Thenga Pattani Sundal or Peas Sundal with raw mango and grated coconut. Sundal is quite popular in Tamil Nadu. You can prepare it with different legumes and beans. I have quite a few on my blog and also you can check it under my sundal category. Typically, we soak the beans overnight and pressure cook it and then add the tempering. But today I used frozen peas, so no soaking, no pressure cooking. If you forget to soak legumes during Navratri or if time is pressing, this sundal is the best bet.
Manga thenga pattani sundal-
This peas sundal always reminds me of my periyakulam days. There were roadside vendors who used to sell thavala vadai and this sundal. The sellers call this sundal as, “kara saramana manga thenga pattani sundal”. I know this is also a popular beachside snack. Raw mango and coconut add amazing flavors to this sundal. But I can hear ya, raw mango is not available throughout the year. In that case, skip the raw mango and you can use ¼ to ½ tsp of dry mango powder or drizzle some lemon juice for that tangy flavor. The taste differs though but it’s the best bet when you can’t source raw mango. Also, instead of fresh or frozen coconut, you can also use unsweetened shredded coconut. Along with grated raw mango and coconut, I added grated carrots too.
How to make sundal with frozen peas:
Heat a pan and add oil. Once the oil is hot add mustard seeds, urad dhal, and hing. As they start to splutter add the curry leaves and saute for a minute. Add the grated carrots and sauté for a minute. Now add the peas (thawed to room temperature) and salt. Mix well. Add the dhaniya and red chilly powder and mix well. Cook till the water evaporates. Finally, add the grated coconut and grated mango and mix well. Let it cook for a couple more minutes and turn the heat off.
That’s it. Yummy peas sundal with manga and thengai is ready.
Notes:
I used frozen peas (not the petite ones). You can also use the dry ones by soaking them overnight and pressure cooking them. Adjust the salt and spices as per your preference. Instead of red chili powder, you can add two or three broken red chilies.
📖 Recipe
