Dried white peas, raw mango and fresh coconut are the major ingredients of this sundal. I am very crazy for this sundal and I prepare this at home during mango season. It is simple, healthy and is more like a salad.
In Tamil, coconut is known as Thengai, raw mango is known as Mangai and peas is known as Pattani.
- White peas – 2 cup
- Finely chopped raw mango – 2 table spoon
- Fine chopped coconut – 2 table spoon
- Onion chopped – 1 table spoon
- Turmeric powder – generous pinch
- Salt – as per taste
- Dry roast and powder
- For seasoning
- Red chiili – 2 no
- Green chilli chopped – 2 no
- Mustard – ½ tea spoon
- Urad dal – ½ tea spoon
- Ginger chopped – ½ tea spoon
- Curry leaves few
- Oil – 1 tea spoon
- Soak white peas for 6 to 8 hours; after washing add salt, turmeric powder and boil; drain and keep.
- Dry roast the items given and powder them coarsely.
- Do the seasoning and when green chilli and ginger is crisp, add boiled peas, fry for few seconds and switch off gas.
- Add ground dry spices, chopped raw mango, coconut, onion and mix well.
- Serve as a snack.
- Some vendors keep chopped raw mango, fresh coconut, onion, coarsely ground roasted dry spices separately and mix with boiled and seasoned peas as and when customers ask for it.
- You may also add few cloves in dry roasted and powdered ingredients to improve flavour.