Peas Mango Sundal (Pattani Sundal / Thengai Mangai Pattani Sundal)
Peas Mango Sundal is a traditional South Indian snack made with protein-rich peas, tangy raw mango, and fresh grated coconut. Lightly tempered with mustard seeds, curry leaves, and red chili, this sundal is perfect for festivals, prasadam, or a healthy protein-rich lunchbox addition. It’s naturally vegan, gluten-free, and packed with flavor.
Servings: 4 people
Calories: 85kcal
Equipment
- 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 tsp 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 tsp Oil, 1 tsp 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 tsp Sundal Powder
- Add freshness – Stir in the grated coconut and finely chopped raw mango. Mix thoroughly so the flavors blend.2 tbsp Raw Mango, 1 tbsp 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
Tips / Pro Tips:
Store in an airtight container in the fridge for 2–3 days. Does not freeze well due to raw mango and coconut.
- 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.
Nutrition
Serving: 50g | Calories: 85kcal | Carbohydrates: 12g | Protein: 4g | Fat: 4g