Thenga Manga Pattani Sundal / Beach Sundal

I am sure you recollect the memories of Marina beach of Chennai (If you are from Tamil Nadu, India) as soon as you read the title of this recipe. Young boys sell them at beach when you relax yourself there.



Sometimes, I feel my visit to beach never completes without buying this Sundal from young boys, Mango slices garnished with red chilli and salt and Hot chilli bajjies.



If you wonder what it is of, go ahead and read to know the meaning of each word of the recipe name.

Thenga - Fresh Coconut

Manga - Raw Mango

Pattani - Peas

Sundal - A kind of salad/stir fry



This sundal is often prepared by using dried white peas soaking them in water whole night and boiling them. You can even substitute this with dry green peas sundal or chickpeas or any others pulses.

Basic Information:

Preparation and Cooking Time: 15 minutes

Idle Time: 8 Hours

Serves: 5 nos



Ingredients:



For Sundal:



Dried White Peas / Vatana Peas - 1 cup

Onion - 1 small no, finely chopped

Raw Mango - 1 no (1/2 cup), grated

Salt - to taste



For Seasoning:



Oil - 2 teaspoons

Mustard seeds - 1/2 teaspoons

Asafoetida - a big pinch

Curry Leaves - 2 strings



For Coarse Grind:



Green chilli - 2-3 nos

Coconut - 4 tablespoons, grated

Method:



1) Wash the white peas well and soak it for 8 hours or over night.

2) After 8 hours, pressure cook it by adding required salt and water.

3) When the steam from pressure cooker releases, drain the excess water. Remove any loose skins of the white peas if any. Mash few peas. Keep it aside.

4) Coarse grind the ingredients given under coarse grind. First grind green chillies and then add grated coconut. After adding coconut, grind only for half second to one second. Keep it aside.

5) Heat oil in a pan/ kadai. Once it is hot, add mustard seeds and allow them to splutter.

6) Add asafoetida and immediately add curry leaves followed by onion. Saute till the onion become soft and not becoming brown.

7) Now, add the peas to the pan. Mix well and cook for few seconds.Taste and adjust the salt.

8) Add coarse ground paste now and mix again. Now you will get the exact texture of beach sundal. Turn the flame off.

9) Garnish with grated mango and serve warm.

Note:

1) You can also add finely chopped mango and coconut to this sundal.

2) The coconut green chilli paste gives the exact texture of sundal sold in beach. If you don't prefer it, you can slit the green chillies and add along with onion and use grated coconut finally before turning the stove off.

Keerai Thandu Poriyal / Stir Fry

This is what I prepared using the soft stems of ponnaganni keerai(Click here to see how to prepare Ponnaganni Keerai Stir fry). I have prepared many times using various other stems of other greens. Only thing you have to notice is the stem should be tender and soft.



Basic Information:

Preparation Time: 10 minutes

Cooking Time: 20 minutes

Serves: 4



Ingredients:



Tender stems of any green - 2 cups, chopped

Channa dal - 1/4 cup

Onion - 1 small no, finely chopped

Green chilli - 2-3 nos

Curry leaves - 1 string

Mustard seeds - 1/2 teaspoon

Salt - to taste

Oil - 2 teaspoons

Turmeric powder - a small pinch

Fresh coconut - 2 tablespoons, grated

Method:



1) Soak channa dal for 10 minutes.

 

2) Pressure cook it along with chopped stems. Add 1/4 cup of water to pressure cook. Drain the excess water once pressure cooked.

 

3) In a pan/ Kadai,  heat oil.

4) Add mustard seeds followed by curry leaves and green chillies when the oil is hot.

5) Add onion. Saute for a minute.

6) Add the stem, channa dal mixture to it. Mix well. Add salt and turmeric powder. Cook for a minute.

  

7) Add grated coconut. Mix well and turn off the heat.

8) Serve with any of your favourite gravy and steamed rice.

Note:

1) You can use dry red chilli instead of green chilli.

2) Make sure not to mushy channa dal and stems.

முருங்கைக்கீரை பொரியல்

DRUMSTICK LEAVES PORIYAL

Keerai poriyal is always famous in every household in Tamilnadu. There are so many keerai varieties with which we can prepare this poriyal. Any how, முளைக்கீரை always leads proudly in this type of poriyal with its softness and richness. Other than this, Arai keerai, ponnangkanni keerai, pasali keerai and palak keerai poriyals are very tasty!! But murungkaikeerai remains the most favorite for so many people. We can make adai, poriyal, soup, etc with this drumstick leaves! Drumstick leaves always tasty and healthy to eat!! Here I am going to write about a poriyal!

DRUMSTICK LEAVES PORIYAL

INGREDIENTS:

Drumstick leaves [nicely cut]- 7 to 8 cups

Sambar onions-10

Red chillies-2

Shredded coconut- 3 tbsp

Gingelly oil- 2 tbsp

Cumin seeds- half sp

Thinly sliced garlic-1 tbsp

Finely crushed tomato- 2 tbsp

Turmeric powder- half sp

Salt to taste

Cooked dal- 1 tbsp

PROCEDURE:

Heat a pan and pour the oil.

Add the cumin seeds and when they splutter add the chopped sambar onions and the red chillies.

Fry them nicely.

Then add the tomato with the turmeric powder and the garlic.

When they are nicely cooked add the chopped drumstick leaves.

When the keerai is half cooked, add the salt and mix well.

When the keerai is cooked completely mix in the dal and the coconut.

Drumstick leaves poriyal is ready now!!