Thenga Manga Pattani Sundal is a delicious assortment of raw mango, peas and coconut. Thenga Manga Pattani Sundal is perfect to make and offer as neiveidyam for Navaratri and as a snack for tea time. Learn to make Thenga Manga Pattani Sundal popularly called Beach Sundal with step by step pictures.
Thenga Manga Pattani Sundal – Whenever I hear this, I can only relate it to beach sundal. It has a awesome flavor and the tangy raw mangoes add an extra punch to the sundal. You can pack it for kids snack box too, they will love it and it is nutritious, wholesome too.
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About Thenga Manga Pattani Sundal
Sundal is a dry dish prepared usually with lentils or legumes with a mild tempering and garnished with coconut. A combination of coconut, raw mango, peas – thenga, manga, pattani is added for this sundal.
This sundal is also called as beach sundal as it is a popular snack sold in marina beach. You can make this for Navaratri. Sundal varieties are not only prepared for festivals , you can make it for mid morning or evening snack.
With the cool breeze and the waves hitting the shores and touching our feet and the hot sundals, something to be treasured for a lifetime. Here is my version of beach sundal and I am sure you will enjoy making and eating as much as I did.
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Thenga Manga Pattani Sundal Ingredients
- Yellow peas – Soak and cook until soft but not too mushy.
- Raw mango – Grated raw mango is added for tanginess.
- Coconut – Coconut is a must for any sundal.
- Onion – Onion adds flavor and taste to the sundal.
- Red chili powder – For spice red chili powder is added.
- Tempering – A tempering is made using oil, mustard seeds and hing.
How to make thenga manga pattani sundal
1.Soak peas overnight or at least for 8 hours and pressure cook it for 3 whistles. Set aside. Make all the other ingredients ready, set aside. Heat oil in a pan – add mustard seeds allow it to crackle, add hing.
2.Then add onion give a stir no need to saute add cooked peas immediately. Add red chili powder, required salt and give a stir.
3.Add raw mango, coconut and mix well till its blended well. Then add chopped coriander leaves and switch it off.
Best when served hot! Add raw mango and onion while serving and enjoy your beach style sundal at home!
Expert Tips
- If making for any festival/navaratri you can skip onions and just add grated carrots.
- Do not let the onions turn soft, it should be crunchy. Else you can add it raw at the final stage with coriander leaves.
- You can also add some grated carrots and raw mango while serving.
- You can even add green chili paste instead of red chili powder.
Serving and Storage
Thenga Manga Pattani Sundal can be served as a snack or with rice as a side dish. This keeps well in fridge for 1 day, reheat and serve it.
If you have any more questions about this Thenga Mango Pattani Sundal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook, Pinterest, Youtube and Twitter .
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📖 Recipe Card
Thenga Manga Pattani Sundal Recipe
Ingredients
- 1 cup yellow peas dried variety
- 5 tablespoon raw mango
- 3 tablespoon coconut grated
- 2 tablespoon onion finely chopped
- 2 teaspoon coriander leaves finely chopped
- 1 teaspoon red chilli powder
- salt to taste
To temper:
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- a tiny pinch hing
Instructions
- Soak peas overnight or atleast for 8 hours and pressure cook it for 3 whistles. Set aside. Make all the other ingredients ready, set aside. Heat oil in a pan – add mustard seeds allow it to crackle, add hing.
- Then add onion give a stir no need to saute add cooked peas immediately. Add red chili powder, required salt and give a stir.
- Add raw mango, coconut and mix well till its blended well. Then add chopped coriander leaves and switch it off.
- Best when served hot! Add raw mango and onion while serving and enjoy your beach style sundal at home!
Notes
- If making for any festival/navaratri you can skip onions and just add grated carrots.
- Do not let the onions turn soft, it should be crunchy. Else you can add it raw at the final stage with coriander leaves.
- You can also add some grated carrots and raw mango while serving.
- You can even add green chili paste instead of red chili powder.
Veena Theagarajan
super sundal I don't mind one pocket 🙂
great-secret-of-life.blogspot.com
APARNARAJESHKUMAR
i like the cone ! perfect
Akila
Wow tempting too much … Reminded me of marina n besant nagar beach
divya
looks awesome…mind blowing clicks..
Hamaree Rasoi
Delicious and lovely sundal. Love the way it has been presented.
Deepa
Tamilarasi Sasikumar
yummy sundal…love it…
Saraswathi Tharagaram
Lovely presentation makes more appealing..
Cilantro
My favorite sundal and can have it anytime. Looks great and makes me crave for one. Beautiful clicks!
radha
The pictures make the dish come alive. Looks great.
Shabitha Karthikeyan
yummy sundal always can relate to the beach times !!
RAKS KITCHEN
Look way too tempting,lovely clicks as usual 🙂
anusha praveen
yummy sundal sharmee!! beach memories flooding me
Premalatha Aravindhan
wow very tempting loved the last click,too gud…
Reshmi Mahesh
Perfect yummy sundal..I just love this and very cute presentation…
Sowmya
wonderful presentation & lovely clicks..Sundal looks so tempting!
suhaina aji
this looks super tempting. all the clicks have captured its true taste..love it.
Prathima Rao
Looks tasty!! And fab presentation..Happy navaratri to u and your family!!!
Prathima Rao
Parts Corner
Zareena
mmmmm….. simply tempting…
Priya
Makes me drool,my most favourite sundal.
Bhavamanasa
Sharmi, I think you have the '(chopped finely)' against Red Chilli powder, by mistake. Please take it away. I love your site and keep checking it on a daily basis to see, whats cooking new. Great Job! God bless!
jeyashrisuresh
Super tempting sundal, Wonderful presentation . Sundal nalla mulichu pakardhu and inviting me to taste,but what to do only visual treat dhan:-(
S. Nayak
Simply awesome 🙂 Just made it and thought I must tell you how much I am relishing it! Thanks for the recipe
S. Nayak
Just awesome 🙂 Made it just now and I am relishing it. Thanks so much for the recipe!