Thenga Manga Pattani Sundal Recipe also known as White Peas Sundal or Navratri Special Sundal Recipe is a famous snack from the beaches of Chennai. Probably that is why it is also called a beach sundal.
This coconutty, tangy, and salty treat is a delicious snack that I can enjoy at any time of the day. (step-by-step-recipe-photo-video)
About Thenga Manga Pattani Sundal Recipe:
Thenga Manga Pattani Sundal is a traditional South Indian snack often enjoyed during festivals, particularly during Navratri.
It’s known as a Navratri special sundal recipe because it is commonly offered to dolls during Navratri in many South Indian homes, especially in Tamil Nadu, where the practice of setting up ‘Golu’ or ‘Kolu’ displays of dolls on tiered steps is a prominent tradition.
This dish is made with white peas (vatana), grated coconut, and raw mango, giving it a unique blend of flavors.
The beauty of this beach sundal is in its simplicity and the burst of flavors it offers. The peas provide a good source of protein, the coconut adds a rich texture, and the raw mango gives it a refreshing tanginess.
This recipe is good for those busy days when you are craving some snacks but do not want to spend much time but at the same time want something tasty and healthy for your family.
This Healthy Pattani Sundal Snack is quick to prepare and needs only a few ingredients, making it a perfect snack or side dish.
The coconut and mango mix makes it delicious and full of nutrients, making it a good choice for both kids and adults.
You might want to check out my Kala Chana Sundal here.
Serving Suggestion:
Serve Thenga Manga Pattani Sundal as a healthy snack in the evening.
It can also be a great side dish with lunch or dinner.
Pack it in your kids’ lunchbox or snack box for a nutritious and tasty treat.
Storage Suggestion:
This White pea Sundal can be refrigerated in an airtight container.
It stays fresh for up to 2 days. Before serving, you can slightly warm it or leave it outside for 30 minutes and then consume it.
Pro Tips for Beach Sundal:
Soak the Peas: Soak the white peas overnight or for at least 8 hours. This makes them cook faster and easier to digest.
Cooked Peas: Cook the peas until they are soft but not mushy. They should keep their shape.
Fresh Ingredients: Use fresh coconut and mango for the best taste.
Why You Should Make This Recipe:
Perfect for busy days.
Packed with protein and vitamins.
Kid-Friendly
Best Snack recipe for mid-day craving
A quick, tangy, and nutritious snack
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Basic Ingredients Used to Make this White Peas Sundal:
White Peas (Vatana): Provides protein and makes the dish filling. You can substitute it with chickpeas if you prefer.
Vegetable Oil: Used for tempering.
Mustard Seeds: This recipe calls for mustard seeds, it gives a nice flavor to it but in case you don’t have mustard seeds you can add little cumin seeds.
Green Chilies: I have used green chili, which gives a nice taste when the pieces of chili come into your mouth.
Asafoetida: Helps in digestion and adds a unique flavor.
Curry Leaves: Adds aroma and flavor.
Grated Coconut: Adds richness and texture. And it’s an essential ingredient in this recipe.
Raw Green Mango: Adds tanginess and freshness. If not available, you can use a little lemon juice for tanginess.
Salt: Enhances the overall flavor.
White Peas Sundal
Ingredients
- 1 cup dry white peas also called vatana peas
- 1 tbsp vegetable oil
- 1/2 tsp mustard seeds
- 1-2 green chilies chopped
- asafoetida a pinch
- curry leaves few
- 1/2 coconut grated
- 1/2 cup raw green mango chopped
- Salt to taste
Instructions
- Soak the dry white peas in water overnight or for at least 8 hours.
- Drain the soaked peas and pressure cook for 3-4 whistle in fresh water along with little salt until they are soft but not mushy. This can take about 15-20 minutes. Once cooked, drain the water and set the peas aside.
- Heat vegetable oil in a pan over medium heat.
- Add mustard seeds and let them splutter.
- Add curry leaves, saute.
- Now add green chilies and asafoetida. Saute until the chilies are slightly fried.
- Now add the cooked peas to the pan and mix well.
- Add chopped raw green mango, grated coconut and salt . Stir everything together so the flavors combine well.
- Transfer the Thenga Manga Pattani Sundal to a serving bowl. It can be served warm or at room temperature.
Notes
Nutrition
Frequently Asked Questions About this Recipe:
What is Thenga Manga Pattani Sundal?
Thenga Manga Pattani Sundal is a traditional South Indian snack made from dried peas (pattani), grated coconut (thenga), and raw mango (manga). It is a popular street food in Tamil Nadu, especially during festivals and beach outings.
What type of mango should I use?
Use raw mango for this recipe. The sourness of the raw mango adds a tangy flavor that complements the other ingredients.
Can I skip the mango if I don’t have any?
While the raw mango adds a tangy flavor, you can skip it if unavailable. You can add a bit of lemon juice as a substitute for the tanginess.
How do I store Thenga Manga Pattani Sundal?
Thenga Manga Pattani Sundal is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Reheat gently before serving.
Is Thenga Manga Pattani Sundal healthy?
Yes, this dish is quite healthy. It is high in protein and fiber from the peas, and the coconut and mango add vitamins and minerals. It is also low in fat and can be a nutritious snack.
Is Thenga Manga Pattani Sundal vegan and gluten-free?
Yes, Thenga Manga Pattani Sundal is naturally vegan and gluten-free, making it a great snack option for people with dietary restrictions.
What occasions is Thenga Manga Pattani Sundal typically prepared for?
Thenga Manga Pattani Sundal is commonly prepared during festivals, especially during Navratri, as a prasadam (offering) to the deities. It is also a popular snack during beach outings and picnics in Tamil Nadu.
Can I prepare Thenga Manga Pattani Sundal in advance for a party?
Yes, you can prepare the sundal a few hours in advance. However, for the best flavor and texture, add the grated coconut and raw mango just before serving to keep them fresh and crunchy.
Can I use desiccated coconut instead of fresh coconut?
While fresh coconut is preferred for its taste and texture, you can use desiccated coconut in a pinch. Rehydrate the desiccated coconut in a little warm water before using it.
What can I serve with Thenga Manga Pattani Sundal?
Thenga Manga Pattani Sundal can be enjoyed on its own as a snack or served as a side dish with rice, sambar, or rasam. It also goes well with buttermilk or a simple cucumber raita, when you want to have something light.
Is it possible to use canned peas for this recipe?
Yes, you can use canned peas if you’re short on time. Just make sure to rinse them thoroughly to remove any excess salt and add them directly to the tempering mixture.
How do I prevent the peas from becoming mushy?
To prevent the peas from becoming mushy, do not overcook them. Soak them well and cook just until tender. If using a pressure cooker, 3-4 whistles should be enough.
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