Wednesday, September 20, 2017

Posted by Mala at 12:00:00 AM No comments
When you go to beach, you can hear the vendors shouting Thengai mangai pattani sundal!!!
This is a very important Navarathri Neivedhyam, loaded with protein, and the goodness of raw mango.
Please check my other Sundal varieties here
Also check my Navarathri neivedhyams here
For any unknown terms, please check my Glossary



The grand Kolu (dolls exhibit) in my daughter's home, USA



Ingredients
Dry white peas -  1 3/4 cups, (1/4 kg), soaked over night
Raw mango - 1/2, chopped fine
Grated coconut - 1/2 cup
Lemon juice - 1 tbsp
Green chillies - 4, chopped fine
Red chillies - 3-4, broken
Cooking oil - 2 tsps
Hing/asafoetida  powder - 1/4 tsp
Mustard seeds
 1 tsp
Curry leaves handful
Salt to taste

Yields roughly 6-8 cups Sundal

Dry white peas soaked over night


Just sprinkle handful of water, keep the vessel in a pressure cooker, and cook for 8-9 whistles. Picture below shows the cooked peas


Add salt to taste on the cooked peas and keep it ready.


The other important ingredients for the  Sundal


Heat a non stick pan, add oil, and season hing powder and mustard seeds



Add the green and red chillies and curry leaves


Add the cooked peas along with salt and mix well


Add thew grated coconut, mix.



Switch off and add the chopped mangoes.


It's time for the fresh lemon juice to enter the pan...


All mixed well.


Here is the hot, thengai-mangai-pattani sundal.....all for you!!!



This post first appeared in www.malpatskitchen.com





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