HOW TO MAKE BEACH STYLE THENGA MANGA PATTANI SUNDAL?
Beach Sundal – How to make beach style Thenga Manga Pattani Sundal?
Thenga Manga Pattani Sundal
Beach sundal has different meanings for different people. Let me get to that in a while. But first, let s understand what exactly does beach have to do with Sundal?
What is Sundal?
Sundal is a dish that is made with dried beans in the Southern states of India. Sundal is also called as Usili in Karnataka.
You can make Sundal with pretty much any dried bean after hydrating it. There are umpteen ways to make this protein rich snack.
The most common ingredients in a Sundal are dried beans that are hydrated and cooked, coconut and a basic tempering with an ingredient like ginger to reduce flatulence.
Generally, all dried beans are gassy in nature and hence, its customary to add asafetida or ginger to reduce flatulence.
Back to Beach Style Thenga Manga Pattani Sundal
There s something magical in beach sundal . It is called Beach sundal because its widely sold on the Marina beach, Chennai.
While the ingredients are the same everywhere, the taste is phenomenally different. Maybe its salty breeze or the blue and almost turbulent ocean or the lanky teenager who sells the sundal in a battered steel canister.
So the next time you are in Chennai, make sure you head to Marina beach and indulge yourselves in some Beach style Pattani Sundal.
Thenga Manga Pattani
If you are wondering what is this Thenga Manga Pattani, then let me bring you up to speed.
Thenga means coconut. This Beach sundal uses fresh coconut. While some people add finely chopped pieces of coconut, we can also use fresh coconut that has been shredded or grated too.
If you do not have access to freshly grated coconut or fresh coconut, then use frozen shredded frozen coconut after thawing it.
Mangai/ Raw mango
Make sure you use sour raw mango to make this Sundal.
I highly recommend using Thotapuri mangoes or Kizhimooku Mangai in this protein packed dish. These mangoes have a hint of sweet in them that elevates the taste of this Sundal.
Pattani means peas. Like i mentioned earlier, Sundal uses dried beans or pulses or legumes.
Both white and green dried peas work well in this Beach sundal.
Frequently asked questions about Thengai Mangai Pattani Sundal
Can we use white or green peas in this sundal?
Yes, both varieties work well. Just make sure that the peas are not very old. Older beans take longer to cook and have a slight bite to them even after pressure cooking.
How do i use the Dried peas to make this beach style Sundal?
Wash and soak the dried peas for 6 to 8 hrs. Once done, drain the water used for soaking.
Combine the hydrated peas with 2.5c water and salt. Pressure cook for 4 to 5 whistles and release pressure naturally.
Can we use frozen fresh grated coconut to make Sundal?
You can use frozen fresh coconut after thawing it. To thaw frozen grated coconut, measure out the required amount and leave it in the fridge for 2 hrs or in room temperature for 20 to 30 mins.
Please note that larger quantities of frozen coconut take longer to thaw.
I do not have raw mango. I m not able to source Thotapuri raw mango to make this Thenga Manga Pattani Sundal. What can i do?
If you do not have raw mango, you can still make this Beach sundal. Only, your sundal will not be Thenga Manga Pattani Sundal and it will become Pattani sundal.
If you are not able to source Thotapuri raw mango, use any raw mango that is sour to make your Beach sundal.
If you are looking for more recipes that use dried peas or Pattani, then check out these recipes:
If you are looking for more Sundal ideas to serve during this Navratri, then check out these recipes:
Beach Sundal - Thenga Manga Pattani Sundal
- 1 c Dried green peas soaked overnight
- 4 c water for soaking
- ½ c Raw mango chopped finely
- 1 teaspoon Salt or to taste
- 2.5 c water for pressure cooking the peas
To Grind Together Without Adding Water
- ¼ c Coconut grated
- 6 Green chilies
- 1.5 teaspoon Peeled and grated ginger
- 1 tablespoon Oil Coconut oil or peanut oil is highly recommended.
- 1 teaspoon Mustard seeds
- 2 teaspoon Urad dal
- ⅛th teaspoon Hing
- 10 Curry leaves
- 1 teaspoon Salt to taste or to taste
Soaking The Peas
- Wash the dried peas in running water 2 times. Discard all water.
- Add 4 c water to this and let this soak for at least 6 to 8 hrs.
Pressure cooking the peas
- Pressure cook the soaked peas along with 2 cups of water and salt until tender. Takes about 4 to 5 whistles.
Grinding the spice paste
- In the meanwhile, grind together the coconut, ginger and green chilies without adding water in a blender to a coarse paste.
- Set aside.
Tempering the Sundal
- Once the peas are done, heat oil in a pan and pop the mustard seeds.
- Add the urad dal next and wait till it turns a light brown.
- Add the hing, curry leaves next.
- Now, add the peas and mix well.
- Add the coconut paste and salt to taste and mix well.
- Cook covered for 30 secs.
- Now, add the chopped raw mangoes and mix again.