Which sundal are you going to prepare for tomorrow's pooja?? Today's recipe is Thengai - Mangai Pattani sundal which you can prepare for tomorrow.. Over to the recipe..
Recipe For :4
Preparation Time : 20 minutes +soaking time
Ingredients:
White Peas - 1 cup (Vellai Pattani)
Grated Raw Mango - 1/4 cup (Mangai)
Grated Coconut - 1/4 cup (Thengai)
Grated Carrot - 1/4 cup
Big Onion - 1
Mustard Seeds - 1/2 tsp
Asafoetida - a pinch (Hing/Perungayam)
Salt - As required
Curry Leaves - few
Oil - 2 tsp
To Dry Roast And Powder:
Dry Red Chili - 4Coriander Seeds - 1/2 tsp (Malli)
Channa Dal - 1/2 tsp (Kadalai Parupu)
Procedure:
- Soak White peas in enough water for 5 hours. If you forgot to soak it earlier you can also soak white peas in hot water for 2 hours. Boil white peas after soaking. I used to cook it for 1 whistle in high flame and will cook it for 15 more minutes in low flame.
- Dry roast and powder everything under ' To Dry Roast And Powder'. This powder can be used with any sundal. It increases sundal's taste.
- Grate carrot, coconut and raw mango. Chop finely Big onion.
- Heat oil in a pan. Add mustard seeds to it. When they splutter add asafoetida.
- Add also chopped onion and curry leaves.
- Saute it for a minute and then add cooked peas.
- Add enough salt and ground powder. Mix everything well and switch off the flame.
- Add grated carrot, raw mango and coconut to the sundal. Mix well and serve sundal immediately.
- Your delicious Thengai - Mangai pattani sundal is ready.