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Tenga manga patani sundal
By : Chitra Ramachandran
Category : Tamilnadu, Lentils, Health food
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Soak the peas over night, throw away the water the next day and pressure cook with very little water.
  2. Wash the mango (preferably the variety called "Kili mookku" or "Gini mooti" which is not too sour), cut into long strips and mince evenly into tiny pieces.
  3. Slide a sharp knife in between the shell and the kernel of the coconut, loosen it and bring it out of the shell. Cut the coconut into thin strips and then into tiny pieces similar to the mango pieces.
  4. Mince green chillies and chop the coriander leaves.
  5. Heat the oil in a kadai and add mustard seeds.
  6. When it splutters add the black gram dal and roast till it turns golden in colour.
  7. Add chopped green chillies, asafoetida and turmeric powder.
  8. Add mango pieces and saute for two minute to bring out the mango flavour.
  9. Add the cooked peas and salt and blend well without mashing the peas.
  10. Turn the flame off and then add the coconut pieces and coriander leaves.

Note: This salad of mango, coconut and peas is an all-time favourite 'beach snack'.

Recipe courtesy: Chitra Amma's Kitchen

1/2 kg - dry white peas
1 medium size - mango
1/2 - freshly halved coconut
1 tsp - salt
2 tsp - cooking oil
1/4 tsp - mustard seeds
1 tsp - split black gram dal
3 - green chillies
1 pinch - turmeric powder
1 pinch - asafoetida
Curry leaves, a few
Fresh coriander leaves, a few
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