Peas Mango Sundal (Pattani Sundal)

Peas Mango Sundal (Pattani Sundal, also referred as “Thengai Mangai Pattani Sundal”) is a very famous Sundal variety, especially in chennai beaches. Cooked dry green peas is sautéed in mustard, curry leaves and red chili based tempering which is then enhanced with raw mango and grated coconut. The bit of raw mango really enhances the flavor. The sourness of the mango, flavor of coconut along with freshness of cooked rich peas is a healthy and yummy salad. We can make it on regular days too as a protein portion of our lunch box.

You can also try:

1. Beach Style Pori
2. White Peas Masala Gravy
3. Peanut Salad
4. Chickpeas Salad

Recipe Card for Peas Mango Sundal | Pattani Sundal | Thengai Mangai Pattani Sundal

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Navrathri Sundal Recipes | Peas Mango Sundal (Pattani Sundal)

Course: Sundal

Cuisine: Indian, South Indian, Tamilnadu

Equipments Needed

• Pressure Cooker

Prep Time: 10 minutes

Cook Time: 30 minutes

Soaking Time: 12 hours

Total Time: 12 hours 40 minutes

Servings: 4 people

Calories: 85kcal

Author: Sowmya Venkatachalam

Pattani/Peas Sundal is the delicious recipe that will be prepared by all devotees on the auspicious occasion of Navratri. It's a famous sandal, that you can find it in the Chennai beaches.

Print Recipe

Ingredients

• 1 Cup Dry Whole Green Peas
• 2 tbsp Raw Mango Chopped
• 1 Red Chili
• 2 tsp Sundal Powder
• 1 tbsp Grated Coconut
• Salt As Needed
• Few Curry leaves
• a Pinch Asafoetida (Asafetida / Hing)

For Tempering

• 1 tsp Oil
• 1 tsp Mustard seeds

Instructions

• Soak the Pattani/Peas Sundal in water overnight.
• The next day pressure cook the Pattani/Peas Sundal along with salt and allow for 3 whishtlesHeat the pan, pour some oil and add mustard seeds. 
• Once the mustard seeds begins to sputter, add hing, curry leaves, broken red chilli and fry for 5 seconds
• Then add the cooked Pattani/Peas Sundal and mix it well along with sundal powder
• Finally add the grated cocunut, chopped mango and mix it well
• Keep the mixed Pattani / Peas Sundal in flame for 2 minutes and remove from fame
• The delicious Pattani/Peas Sundal sundal is ready for neivedhyam and for serving

Video

Notes

1. Sundal Powder is optional, we can just temper 2-3 red chili instead
2. Instead of Red chili, we can use Green Chili 
3. Do not over cook the green peas, it will become mushy.

Nutritional Info

Nutrition Facts

Navrathri Sundal Recipes | Peas Mango Sundal (Pattani Sundal)

Amount Per Serving (50 g)

Calories 85 Calories from Fat 36

% Daily Value*

Fat 4g6%

Carbohydrates 12g4%

Protein 4g8%

* Percent Daily Values are based on a 2000 calorie diet.

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Method with step by step pictures:

• Soak the Pattani/Peas Sundal in water overnight
• The next day pressure cook the Pattani/Peas Sundal along with salt and allow for 3 whishtles
• Heat the pan, pour some oil and add mustard seeds.

 

• Once the mustard seeds begins to sputter, add hing, curry leaves, broken red chilli and fry for 5 seconds

 

• Then add the cooked Pattani/Peas Sundal and mix it well along with sundal powder

 

• Finally add the grated cocunut, chopped mango and mix it well

 

• Keep the mixed Pattani / Peas Sundal in flame for 2 minutes and remove from fame

 

• The delicious Pattani/Peas Sundal sundal is ready for neivedhyam and for serving

Navrathri Sundal Recipes | Peas Mango Sundal (Pattani Sundal)

 

You can click here for other sundal varities

Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!