Whenever there is an Indian festival, I get nostalgic. Thats the time I am reminded of spending time with family and having all the wonderful delicacies mom makes at home. While this particular dish is not usually eaten at home, I was truly excited to serve this to my guests this week because it is so hard core Tamil and only people who grew up in Tamil Nadu will understand its significance. Thenga Manga Pattani Sundal is mostly sold in beaches and parks and the vendor usually does a singsong to announce it. Its usually served in a newspaper cone. While I have to be honest, I havent eaten it too much in India while I was growing up, the aroma that comes from that truck is truly nostalgic. Its actually very easy to make and quite nutritious too and it made a stellar accompaniment to my luncheon menu. Here it goes:
Ingredients:
Yellow peas- 2 cups (available in Indian grocery stores)
Carrot grated- 1 cup
Raw Mango- Peeled and grated- 1 cup
Fresh Coconut Grated- 1/2 cup
Shallots or red onions- Minced-1 cup
Mustard seeds- 1 teaspoon
Green Chillies- minced- 2
Cilantro washed and minced- 1/2 cup
Salt- 1 tabelspoon
Method:
Wash and Soak Yelllow peas in plenty of water overnight. Pressure cook them for just one whistle with salt. You dont want to overcook the peas. Drain the water and immediately put it in a container surrounded by ice- meaning an ice bath. This will stop the cooking process and your peas will be cooked, yet wont turn mushy.
Heat oil in a wok and add mustard seeds. After they splutter, add green chillies. Cook on low flame and add shallots. You dont need to cook the shallots very much. Now add the coconut and saute for just 30 seconds.. Turn off the gas and add this to the peas. Add carrots, raw mango and cilantro and mix well. Adjust salt and pepper accordingly. You can serve it in newspaper cones to get the real feel or just as a salad like I did!! Enjoy!
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