Navarathri is over for this year. Since I have not been posting regularly during this period, I will continue to post a few more sundal recipes. These need not be made only for Navarathri – they can be consumed as a tea-time snack any time.
My post today is the iconic thenga manga pattani sundal. Available at Marina Beach in Chennai every evening. No visit to the beach is complete without consuming this really tasty snack. It has a unique taste that isn’t easy to replicate. But we can definitely try!

Ingredients
1 cup dried peas
5 tbsp raw mango, grated or chopped into tiny pieces
3 tbsp grated coconut
2 tbsp chopped onion (I avoided this for Navarathri)
2 tsp chopped coriander leaves
1 tsp red chilli powder
Salt to taste
For The Seasoning
1 tsp mustard seeds
A generous pinch of asafoetida (hing, perunkayam)
Method
Soak the peas for at least 8 hours or overnight
Drain water and transfer to a pressure cooker
Add just enough water to cook the peas
Close lid and cook for 3 whistles
Let the steam release naturally and open the lid
Drain any excess water
Set aside
Heat a wok and add mustard seeds
When they begin to splutter, add the asafoetida
Then add onion and give it a quick stir (no need to cook the onion)
Add the cooked peas, chilli powder and salt
Mix well
Add raw mango and coconut
Mix well
Add chopped coriander leaves and remove from flame
(Ingredients other than peas need only very light sautéing)
Serve hot
Garnish with a little chopped onion and raw mango, while serving, for a taste of the authentic beach sundal
Enjoy!