Peas Mango Sundal (Pattani Sundal, also known as Thengai Mangai Pattani Sundal) is one of the most popular sundal varieties, especially enjoyed along the buzzing beaches of Chennai. Made with perfectly cooked dry green peas sautéed in a simple mustard, curry leaves, and red chili tempering, this dish gets a delicious lift from tangy raw mango and freshly grated coconut. The sourness of mango, the subtle sweetness of coconut, and the earthy richness of peas come together to create a healthy, flavorful, and protein-packed salad. While it’s a festive favorite, this sundal is also perfect as a wholesome snack or as the protein portion of a regular lunch box.
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Ingredients
Each ingredient in this sundal plays a distinct role in creating its signature flavour, texture, and nutritional profile. Green peas provide a firm, protein-rich base with a gentle sweetness. Raw mango adds a tangy brightness, cutting through the richness and giving a refreshing contrast. Grated coconut lends a mild sweetness and creaminess, making the sundal more textured and satisfying. The tempering ingredients—mustard seeds, red chili, curry leaves, and asafoetida (hing)—bring warmth, aroma, and a slight heat; while sundal powder builds extra spice & earthy depth. Together, these ingredients deliver a dish that’s colorful, balanced, healthy, and very moreish.
- Dry whole green peas
- Raw mango (chopped)
- Red chili
- Sundal powder
- Grated coconut
- Salt
- Curry leaves
- Asafoetida (hing)
- For Tempering:
- Oil
- Mustard seeds
See recipe card for quantities.
Instructions
- Wash and soak the pattani/peas overnight in plenty of water.
- The next day, drain the soaked water, add fresh water, add salt and take it to pressure cooker
- pressure cook the soaked peas with salt for about 3 whistles, or until soft but not mushy.
- Check if the peas are cooked until soft. If there is excess water, drain it out.
- Heat oil in a pan. Add mustard seeds and let them splutter. Then add a pinch of hing, curry leaves, and broken red chili. Sauté for 5 seconds.
- Add the cooked peas to the pan, and mix everything well.
- Add Sundal powder and gently mix with peas
- Add finely chopped mango
- Stir in the grated coconut. Mix thoroughly so the flavors blend.
- Keep the sundal on low flame for 2 minutes, stirring gently. Remove from heat. Your delicious Peas Mango Sundal is ready! Perfect for neivedhyam during festivals or as a healthy snack.
Hint: Always soak the peas overnight for best results—this helps them cook evenly and become soft without turning mushy. If you’re short on time, you can also do a quick soak by adding the peas to hot water for 3–4 hours.
Substitutions
- Vegan: This sundal is naturally vegan—no substitutions needed.
- Gluten-Free: Already gluten-free, making it a great option for those avoiding gluten.
- Low-Oil / Whole-Food Plant-Based: Reduce the oil in the tempering or use a quick dry-roast tempering method to make it lighter.
- Low-Sodium: Cook the peas without salt and add a squeeze of lemon instead of raw mango for flavor balance.
Even if you don’t personally follow these diets, chances are some of your friends or family do—and this recipe is versatile enough to accommodate them.
Variations
- Spicy: Add chili flakes or finely chopped green chilies while tempering to give the sundal a lively kick.
- Deluxe: Toss in extra grated coconut, roasted nuts, or crispy fried onions for richness and crunch.
- Kid-Friendly: Mix in soft mashed potato or lightly crushed plain crackers for added texture that kids will enjoy.
- Optional Additions: While this recipe is traditionally made without onion (perfect for neivedhyam/prasadam), you can add finely chopped onions or sautéed garlic for a regular everyday version if not preparing it as an offering.
This way, you can cater to different tastes, dietary preferences, or occasions while still honoring the traditional preparation.
Storage
Store the sundal in an airtight container in the fridge. It stays fresh for 2–3 days. Because of the raw mango and grated coconut, this sundal does not freeze well, as freezing can change the texture and flavor of both the peas and mango. For best taste, always prepare fresh or consume within a few days.
Top Tip
If you're going to make this recipe, make sure to follow this top tip!
Don’t overcook the peas! They should be soft but still hold their shape to give the sundal a nice texture. Overcooked peas can turn mushy and make the dish less appealing. Also, add the raw mango and coconut at the end to preserve their freshness and flavor.
Related
Recipe Card
Peas Mango Sundal (Pattani Sundal / Thengai Mangai Pattani Sundal)
Equipments Needed
- Pressure Cooker
Ingredients
- 1 Cup Dry Whole Green Peas
- 2 tablespoon Raw Mango Chopped
- 2 teaspoon Sundal Powder
- 1 tablespoon Grated Coconut
- 1 teaspoon Salt As Needed
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard seeds
- 1 nos Red Chili
- 1 sprig Curry leaves
- 1 Pinch Asafoetida (Asafetida / Hing)
Instructions
- Soak the peas – Wash and soak the pattani/peas overnight in plenty of water.1 Cup Dry Whole Green Peas
- Cook the peas – The next day, drain the soaked water, add fresh water, salt and pressure cook the peas with salt for about 3 whistles or until soft but not mushy. Drain excess water if needed.1 teaspoon Salt
- Prepare tempering – Heat oil in a pan. Add mustard seeds and let them splutter. Then add a pinch of hing, curry leaves, and broken red chili. Sauté for 5 seconds.1 teaspoon Oil, 1 teaspoon Mustard seeds, 1 nos Red Chili, 1 sprig Curry leaves, 1 Pinch Asafoetida (Asafetida / Hing)
- Combine peas and spices – Add the cooked peas to the pan, sprinkle in sundal powder, and mix everything well.2 teaspoon Sundal Powder
- Add freshness – Stir in the grated coconut and finely chopped raw mango. Mix thoroughly so the flavors blend.2 tablespoon Raw Mango, 1 tablespoon Grated Coconut
- Finish cooking – Keep the sundal on low flame for 2 minutes, stirring gently. Remove from heat.
- Serve – Your delicious Peas Mango Sundal is ready for neivedhyam or as a healthy snack.
Video
Notes
- Don’t overcook the peas—they should be soft but still hold their shape.
- Add raw mango and grated coconut at the end to preserve freshness and flavor.
- For spicier sundal, add green chilies or chili flakes while tempering.
- For a deluxe version, sprinkle roasted nuts or crispy fried onions.
- For kid-friendly variations, lightly mash peas or add soft mashed potato for texture.
- Optional: Onions are skipped in this recipe for neivedhyam, but can be added for everyday cooking.
- Vegan and gluten-free by default.
- Reduce oil for a low-fat or whole-food plant-based version.
- Cook peas without salt for a low-sodium version and add lemon for tang.
Store in an airtight container in the fridge for 2–3 days. Does not freeze well due to raw mango and coconut.
