Whenever i think of Marina beach , Milagai bajji comes to my mind first and next will be this Thengai Mangai pattani sundal. I don’t need to give explanations for this moreas most of us are a big fan of these beach side junk food. I skipped the addition of onions in this recipe as we are making this for navaratri, butif you making this as a snack for kids feel free to add onions.
In the beach they use the white peas, but you can use green peas or even peanuts too.In the beach they add lots of mangai , onion and carrot and less of sundal but i have added more sundal in my version.
INGREDIENTS:
| WHITE PEAS | 3/4 CUP |
| MUSTARD SEEDS | 1/4 TSP |
| OIL | 1/4 TSP |
| ASAFOETIDA | A PINCH |
| RAW MANGO (GRATED) | 3-4 TBLSP |
| CARROT GRATED | 2 TBLSP |
| CHOPPED CORIANDER | 1/2 TBSLP |
| COCONUT(SCRAPPED) | 2 TBLSP |
| RED CHILLI POWDER | 1/ 4 TSP |
| SALT | AS NEEDED |
| CURRY LEAVES | FEW |
METHOD:
- Soak the white peas for 7-8 hours ,preferably overnight.
- Pressure cook the peas for 2-3 whistles by adding salt to this.
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- Drain the water and remove the skin .
- In a pan, add oil and temper with mustard seeds, asafoetida and curry leaves( i didn’t have curry leaves and i didn’t add)
- When it splutters, add the cooked peas.
- Mix well and add the grated raw mango,grated carrots, coconut and coriander leaves.
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- Mix everything well. Switch off the flame. I love to add some grated mango and carrots on the top too while serving.
Note:
- If adding onions , just chop them finely add them raw while adding the mangai and carrots.
- You can add chaat masala if you want.
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