Thenga Manga Pattani sundal is my favourite sundal. In my childhood every Sunday we used to go to marina beach. Because there was only one black and white channel (doordharshan) in television at that time. I ate thenga manga pattani sundal and mami’s bajji often in beach, as we were residing at the back of Chepauk cricket stadium.
I am adding another sundal recipe to the Navaratri sundal collection. Now let us see the recipe
- Pattani – 1 cup
- Coconut – 3 tablespoon
- Raw mango – 3 tablespoon
- Salt – To taste
- Oil – 2 teaspoon
- Mustard – 1/2 teaspoon
- Urad dal – 1/2 teaspoon
- Green chilli -2
- Ginger – 1 inch
- Asafoetida – 1 pinch
- Curry leaves – A few
- Coriander – 2 tblsp
Soak Pattani over night. Then cook Pattani in the pressure cooker for two whistles.
Drain the water completely. Peel ginger. Chop green chilli and ginger finely. Cut mango and coconut in to small bits.
Heat oil in a pan and add mustard, urad dal, asafoetida, green chilli and ginger and curry leaves.
When they crackle add cooked Pattani, coconut, mango and coriander.
Stir well and serve.
You can add finely chopped mint also.
Don’t overcook the Pattani Or else the pattani will peel off.
Add a pinch of asafoetida while cooking the pattani, enhance the flavor of sundal.