When we were young and whenever we visit Chennai, our uncles made it a point that any of them take us to Marina Beach atleast once during our stay. And whenever we go there, we used to get Thengai Mangaai Pattani Sundal, fried corn cobs, sugar cane juice etc. But we make this Thengai Mangai Pattani Sundal even at home. It can be made either with dry white or green peas.
Ingridents:
Dry peas - 1 cup
Cocunut pieces or grated coconut - 1/4 cup
Sour Mangoes - 1/4 cup finely chopped
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Green chillies - 3, 4,
Chopped Curry leaves - few
Hing - ½ tsp
Method:
Wash & soak the peas in water for about 8 hrs. Again wash, add with little salt & just enough water in a pressure pan. Cook for just 2 whistles. (If you are cooking it in microwave, then keep it for almost 20 mins.
In a kadai, add oil and add mustard to it when it splatters add urad dal, green chillies, chooped curry leaves, hing and saute well. Add the cooked peas, and add necessary salt. Mix well. Remove from flame add coconut and mango pieces. Serve hot.
If you want to give a beach effect, serve them in a paper cup
Ingridents:
Dry peas - 1 cup
Cocunut pieces or grated coconut - 1/4 cup
Sour Mangoes - 1/4 cup finely chopped
Oil - 2 tsp
Mustard seeds - 1 tsp
Urad dhal - 2 tsp
Green chillies - 3, 4,
Chopped Curry leaves - few
Hing - ½ tsp
Method:
Wash & soak the peas in water for about 8 hrs. Again wash, add with little salt & just enough water in a pressure pan. Cook for just 2 whistles. (If you are cooking it in microwave, then keep it for almost 20 mins.
In a kadai, add oil and add mustard to it when it splatters add urad dal, green chillies, chooped curry leaves, hing and saute well. Add the cooked peas, and add necessary salt. Mix well. Remove from flame add coconut and mango pieces. Serve hot.
If you want to give a beach effect, serve them in a paper cup
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