Thengaai Mangaai Pattaani Sundal

Marina Beach has become part and parcel of Chennaites. From the little kids to old men and women this is the most favorite place in Chennai.

And the beach visits that too in the evenings are always accompanied by a number of goodies thats so special to the Marina beach. You cannot escape from the sounds “thengai mangai pattaani sundal” as soon as you reach there. The same old sundal but what makes it so special there ? I really don’t know. but I have never come back without tasting some. A small cup full of this delicious sundal wrapped in a piece of newspaper is real delight. The crunchiness of the coconut gratings, the tangy bites that the raw mango pieces give out along with the soft delicious green peas is indeed a treat. And you get to snack it sitting on the beach sands.

Last weekend we all planned for a beach trip and Amma being so consious about the food we eat, this time made the sundal at home. But the rain God’s wished something else and the trip got cancelled. But nothing can stop us from devouring in this delicious sundal at home.


Dry green peas – 1 cup (soaked overnight)
Salt – 1/4 teaspoon (or more to taste)
Coconut grated – 2 T spoon
Raw mango sliced into 1/2 inch pieces (with the skin) – 2 -3 T spoon
Msutard seeds – 1/4 teaspoon
Urad dal – 1/2 teaspoon
Dry red chillies (split) – 1 or 2
Peanut oil – 1 teaspoon
Asafoetida – 1 pinch
Curry leaves – 1 sprig

How to make it?

Wash and pressure cook green peas with 1/2 cup water and salt in a pressure cooker for 2 whistles (or cook it over the stove top with enough water until fork tender). Do not over cook and turn it to mushy. In a thick bottomed vessel heat the oil and add the mustard seeds and urad dal along with the split red chillies, asafoetida and curry leaves. When the mustard seeds start spluttering add the cooked green peas and stir to mix well. Add the grated coconut and green mango pieces and mix well. Switch off the stove.

Enjoy with a cup of tea!

And this goes to dear Sra’s My legume love affair Sra, I have kept my promise!!


17 comments on “Thengaai Mangaai Pattaani Sundal

  1. Yes, Ni, you’ve kept your promise, thanks!
    And guess what, I’d have your sundal any day over the beach’s. I’m sure those are fresh peas you used – they are so lovely and glossy. And guess what more? I’ve never had this! 😀

  2. Hi, love this sundal…especially the use of raw mango slices and coconut. I may omit the grean peas, and use something else, because i don’t like green peas much. great recipe..

  3. so many sundal recipes these days.. one more added to my list now 🙂

  4. the raw mango must add that tangy flavor to this crunchy dish. have never had it before.

  5. i luv this ! i made them recently too 🙂

  6. I’ve never had this snack before! Our beaches had roasted peanutsI think… Love the mango and coconut addition… And that is a beautiful picture girlie!

  7. I love munch the coconut and mango pieces in sundal..Lovely pic Nirmala

  8. Perfect for the beach. This looks much more hygenic than the ones that are sold on the streets. Love the color.

  9. This really made my mouth water! I’ve been to Marina Beach several times while visiting Madras, but never had this. I’ve to be sure and get it the next time.

  10. Nirmala, the snack looks beautiful, and so does the picture 🙂

  11. yummmmmmmmmmmmy :). My mom use to make this in winter time as a morning breakfast. Its very tatsy :). Good One.

  12. Thanks dears and sure u can have it when u visit the Chennai beach next time, Just keep you ears open for the voice “Thengaai Maangaai pattaani sundal!” And for the pic its taken with the table-top-light that Jai has demonstrated 🙂

  13. you mean they even serve this green mango sundal in winter?

  14. I used to have this when visiting Chennai…looks delicious 🙂

  15. It’s been ages since I saw this on the beach…..most of the vendors sell masala peanuts these days.

  16. Can we do this with white or yellow vatana as I have these two varities at home right now.

  17. Yes Anjali. U can use them. But soak them overnight before pressure cooking them.

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