Thursday, November 17, 2016

தேங்காய் மாங்காய் பட்டாணி சுண்டல் / Thenga Maanga Patani Sundal

You will never miss this Sundal in Chennai Marina Beach.It is known for it to be served in small potlams (pockets)
I was remembering Chennai Marina Beach so much and here is the recipe for the same
It can be offered as Naivedhyam during Navarathri also


Ingredients
Part 1 - Pressure Cooking
  • Dried White Peas - 1 cup
  • Turmeric - a pinch
  • Salt - 1/2 teaspoon
Part 2 - Seasoning / Tadka and Saute
  • Oil - 1 tablespoon
  • Mustard seeds - 1 teaspoon
  • Ginger - small piece grated
  • Curry leaves -2 or 3
  • Green chilly -3 nos (finely chopped)
  • Carrot - 1 no: (grated)
  • Raw Mango pieces - 1/2 cup
  • Salt - 1 teaspoon
Part 3 - Garnish
  • Grated Coconut - 2 tablespoons or more
Method
Step 1 - Pressure Cooking
  • Wash and soak white / yellow peas for 6 hours
  • Pressure cook it for 4 whistles with a pinch of turmeric and salt

Step 2 - Tadka and Saute
  • Heat oil in a kadai and crackle mustard seeds in it
  • Put ginger, curry leaves and green chillies and fry it
  • Add grated carrot and saute with a pinch of salt for few seconds.No need to cook it fully
  • Add raw mango pieces and swirl it once
  • Now add in the cooked sundal and salt.Mix well
  • Top it with grated coconut and switch off the stove