The first thing that comes to mind when I hear “Thengai Mangai Pattani Sundal” (Coconut Raw-mango Green-peas sundal), as a Madras-born (yes I still refuse to call it Chennai :)), is Marina Beach. The sine quo non of any Madras visit, Marina Beach never fails to bring up a smile on my face. Early morning joggers, kids playing cricket, friends hanging out, couples trying to catch some private moments and of course, small-time vendors trying to sell an assorted range of items from milagai bajji to toy watches – Marina is always buzzling with activity or should I say, drama? If you visit Marina in the evening, you will see hoards of vendors selling this sundal, masala kadalai (spiced groundnuts), oil-dripping milagai(chilli) bajji in paper packs (pottalam, for those who know tamil).
My mom used to make several varieties of sundal with Channa dhal, Garbanzo and of course, green peas especially during Navarathiri (golu). But this sundal was never prepared at home and coming to think of it, this was always a “beach-special”. Every summer vacation was incomplete without atleast one (possibly several) customary trips to the beach. The beach trip included getting drenched completely in the water, having fun with cousins and rounding off with some good food at HSB (Hotel Saravana Bhavan). My parents had very strict rules about eating outside-food, so I never really ate the beach-side junkies as much as I longed for them. Anyway, I thought I will re-create Marina Magic many many miles away, by making this sundal and taking it to Anupama’s Picnic, albeit a little late .
1 cup yellow o green dry peas (2 cups if you are using frozen peas)
1/2 cup finely chopped raw mango
Red chillies – 4
Grated coconut – 2 Tsp
Pottukadalai (Dhalia ) – 1 tsp
Fennel seeds – 1/2 tsp
Mustard seeds – 1 tsp
1/2 meidum-sized onion – finely chopped
Turmeric Powder – 1 tsp
Oil – 2 tsp
1) Soak 1 cup of yellow or green dry peas in enough water for 12 or more hours. Cook the soaked peas with salt. If you are using frozen peas, just thaw and mix them with salt. I personally prefer the soaked peas over frozen ones.
2) Grind 4 red chillies with 2tbsp shredded coconut, 1 tsp pottukkadalai (dhalia) and 1/2sp fennel seeds to a fine paste.
3) In a pan, heat the oil and add mustard seeds and let it splutter. Add and saute the chopped onions with salt till it is translucent. Then add the cooked pattani, turmeric powder and the ground paste. Cook until the sundal becomes dry. Add the raw mango and mix well.
4) Make a paper cone and stuff the sundal and close it well to pack tightly. Take it to your picnic of choice.
Recipe Courtesy: Forum Hub