Green pea Sundal
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Author Notes: Of the four big metropolis in India, Mumbai, New Delhi & Kolkata have a roaring street food scene each with their numerous yet unique offerings, the odd one out (& I'm gearing for a heated argument with the other half as I type this) is Chennai in the south which.. well, I'll take the 'fifth' for fear of possible hate mail!
Even as I speak of the street food scene in Chennai as a possible ignoramus, one dish that stands out is the 'thaynga maanga pattani Sundal' (transalation: Coconut, mango (that was pretty easy), Green peas sundal). Its sold on the shores of Marina beach by vendors carrying around a large stainless steel canister and a tower of paper cones (or eco friendly bowls made of dry teakwood leaves pinned together with tiny twigs, called 'dhonnai'). the crunch of the fresh shredded coconut and the finely chopped (almost to a chiffonade) raw mango, makes this a delightful yet healthy treat.
A bowl of sundal, sunset, sand between the toes, and sea breeze blowing briskly from the Indian ocean,... as the song goes...'these are a few of my favorite things'!!
- Panfusine
Serves 4-5
- 2 cups dried green peas
- 1/4 teaspoon turmeric powder
- 2 tablespoons oil
- 1 teaspoon black mustard seeds
- 1 teaspoon split dehusked urad dal
- 1 whole dried arbol chili
- 1-2 small fresh green chiles (cut into small pieces)
- 1 inch piece fresh ginger, finely chopped
- 1 sprig fresh curry leaves torn (10-12 leaves)
- 1 pinch asafetida
- 1/4 cup Fresh frozen shredded coconut
- 1/4-1/2 cup fresh green raw mango, peeled and finely chopped (almost shredded)
- Juice of 1 lime
- chopped cilantro for garnish (optional)
- Salt to taste.
- Soak the green peas overnight till plump. Adding adequate water & turmeric cook the re hydrated peas till soft, but firm. Drain cooking liquid, add salt as per personal taste and set aside. In a microwave, thaw the frozen coconut to room temperature and set aside.
- In a skillet, heat the oil. When almost smoking hot add the mustard, urad dal and the arbol chile. When the mustard sputters and the dal turns golden brown, add the ginger, green chili, curry leaves and asafetida and stir.
- Add the cooked green peas, mix to combine ingredients. Lower heat, cover and cook for ~ 5-10 minutes
- Add the coconut to the sundal, mix well and remove from stove.
- Garnish with the finely chopped raw mango and cilantro and drizzle with lime juice prior to serving.
- This recipe was entered in the contest for Your Best Street Food
Tags: savory, serves a crowd, Vegan
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almost 2 years ago sdebrango
Suzanne is a trusted source on General Cooking.
Yum is right, this sounds so delicious. I love both of the sundal you posted but I think I like this one the best. The green mango and coconut and the peas and spice. Amazing.
almost 2 years ago Panfusine
thanks sdebrango. This one is the original classic.. As much as I loved seasoning with schezuan spice, its this one that triggers the street food nostalgia.
almost 2 years ago Midge
YUM! Thank you for a little slice of Chennai. Saving this.
almost 2 years ago Panfusine
The pleasure is mine Midge!