As of Navratri, now have been sharing few sundal recipes which we offer to Goddess and then serve to the guests who visits our home. When one comes across the name sundal, almost everyone remember only this “Thengai Mangai Pattani Sundal” which is common in all beaches sold by vendors.

Thengai means Coconut, Mangai means Raw mango and Pattani means Sun dried peas, this dish would be yummy with the combination of the above three ingredients.

Also dedicating this everyone’s all time favorite recipe to WORLD FOOD DAY. Never miss this dish, give a try…

Do check out my other navratri recipe in this link: https://madraasi.com/2015/10/12/navratri-navarathri-recipes/.

It’s Friday and I am taking it to Fiesta Friday #90 hosted by Angie@thenovicegarderner.

Thengai Mangai Pattani Sundal

Thengai Mangai Pattani Sundal

Ingredients:

• Sun-dried peas / kancha pattani – 1 cup
• Raw mango – 1 no
• Coconut (grated) – ½ cup
• Chili powder – ¼ tsp
• Salt to taste
• Oil – 2 tsp
• Mustard seeds – ¼ tsp

Pressure-cooked pattai, finely chopped mango and grated coconut

Getting cooked

Thengai Mangai Pattani Sundal

Thengai Mangai Pattani Sundal

Preparation:

• Soak the sun-dried peas/Kancha pattani over night or if you are going to prepare for evening then soak it in the morning.
• Drain the water and pressure-cook the pattani in water for almost 5 whistles. Be sure it should be cooked but not to the mashing consistency.
• Remove the lid when the pressure subsides, drain the water and keep the boiled peas aside.
• Peel and finely chop the mango into fine pieces (you can chop the mango without peeling them).
• Heat oil in a kadai, add in mustard seeds, and wait until they crackle.
• Add in the pressure-cooked peas, along with the mango pieces, grated coconut, chili powder and salt.
• Cook for few min, until the raw smell goes off.

Serve hot. Usually this sundal is served in newspaper which is folded to cone shape all over the beaches of Tamil Nadu.