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Thenga Manga Pattani Sundal

#Sundal #MarinaBeachSundal #Healthy #QuickRecipe #FestivalRecipe

Thenga Manga Pattani Sundal popularly known as ‘Beach Sundal’, is a
scrumptious snack that takes me down the memory lane of relishing
this at Marina Beach, Chennai. ‘Thenga’ in Tamil means coconut, ‘Manga’ means Mango (here, raw mango) and ‘Pattani’ means dried peas.

How to make Thenga Manga Pattani Sundal?

Prepared with very few commonly-used ingredients, the sundal is flavourful with the slight hint of tanginess from raw mangoes. This recipe can be made during Navratri festival as bhog. It can also be served as a party appetizer or as an evening snack along with tea. And also, a good breakfast option if you are aiming to have nourishing food with less oil as your first meal.

Ingredients

  1. Dried yellow peas / Sukha Mattar – 1 cup
  2. Haldi – a pinch
  3. Salt to taste

For Tadka

  1. Refined oil – 2 tsp
  2. Mustard Seeds Rai – 1/4 tsp
  3. Asofoetida / Hing – a pinch
  4. Curry Patha – 3 or 4 leaves, torn into pieces

For Masala Paste

  1. Coconut – 1 tbsp, grated
  2. Green chilly – 1, small-sized
  3. Ginger- 1/4 inch piece
  4. Curry Leaves – 4 or 5 leaves

For Garnishing

  1. Raw Green Mango – 1 tbsp, finely chopped
  2. Cucumber – 1 tbsp, finely chopped
  3. Carrot -1 tbsp, finely chopped
  4. Coconut – 1 tbsp, finely chopped

Method

  1. Wash and soak dry yellow peas in warm water for 1 hour or soak it overnight in normal water.
  2. Add haldi, salt and pressure cook them till 6-7 whistles. The peas should be cooked soft but firm.
  3. Once the pressure gets released, drain the
    water and let it cool.
  4. Grind grated coconut, green chilly, ginger and curry leaves coarsely without adding water.
  5. In a kadai heat oil, add rai and let it splutter.
  6. Add hing, curry leaves and grounded coconut masala. Saute briefly for a minute.
  7. Add boiled dry yellow peas. Mix well, adjust the salt if required.
  8. Remove from flame. Let it cool for a minute.
  9. Garnish with finely chopped raw mango, cucumber, carrot and coconut. Serve hot. 

Notes

  • Take care not to overcook the dried peas as it may change the taste and texture of the recipe.

For more salad recipes, plz checkout Black Chick peas and Corn Salad with ACV Dressing, Gado Gado, Mixed Fruit Salad with Chia Seeds.

Happy Cooking!

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Mixed Fruit Salad with Chia Seeds

This scrumptious mixed fruit salad is adapted from a renowned South Indian dessert, ‘Panchamirtham’, that is prepared as a bhog/prasadam during festivals and pujas in temples and households in Tamil Nadu.

The authentic version of panchamirtham recipe has milk / curd, ghee, honey, edible camphor, elaichi powder and rock sugar. Here, I wanted to keep the salad simple but bursting with natural flavours of the fresh fruits and chia seeds. So, I have made few changes in the recipe… instead of milk/curd I have used lemon juice…skipped edible camphor, rock sugar and honey and have included jaggery and chia seeds.

The recipe calls for fresh fruits like apple, banana, pears, plums, dates and pomegranate. If any of these fruits are not in season, you can substitute that fruit with another, from the same family and with similar taste.

A small portion of jaggery in the recipe helps to subtly sweeten the dessert. Also, it enhances the nutritious value of the dish as jaggery is rich in iron and aids in digestion.

The highlight in this recipe is, I have included organic raw chia seeds that are rich in Omega-3 & Omega-6 essential fatty acids, protein and dietary fiber to make it more nourishing. Also, it gives slight crunchiness to the salad. This delicious recipe can be relished as a dessert or a salad.

Ingredients

  • Banana – 1, medium sized, ripe
  • Apple – ½ cup, cored and cubed
  • Pears – ¼ cup, cored and cubed
  • Plums – 4 or 5, deseeded and cubed
  • Dates – 5 or 6, deseeded and chopped
  • Pomegranate seeds – ¼ cup
  • Jaggery – 1 tbsp, grated
  • Raw Chia Seeds – 2 tsp
  • Cardamom / Elaichi powder – a pinch
  • Lemon juice – few drops

Method

  • Prepare the fruits. Wash, peel, core or deseed and cube them as required.
  • Toss chopped banana, pears and apple with few drops of lemon juice to prevent them from discolouring.
  • In a large bowl, add grated jaggery and mash it slightly. Add the fruits, elaichi powder, half of the chia seeds and mix well till jaggery gets coated well on the fruits.
  • Sprinkle the remaining raw chia seeds over the fruit salad and serve immediately.

For more salad recipes, plz click Black Chick Peas and Corn Salad with ACV Dressing, Thenga Manga Pattani Sundal, Gado Gado.

Happy Cooking!