Thenga manga pattani sundal / Beach sundal , a healthy snack made from yellow peas, raw mango & coconut. 

It's one of the popular sundal that you can get it on any beach in Tamilnadu. Adding raw mango gives little bit of tanginess to the sundal and with amazing coconut flavor, this sundal tastes heavenly delicious. 

Though i make sundal regularly at home, most of the time, it's simple tempering with bit of grated coconut, this particular version is very rare at our home because of the few extra ingredients it needs. 

Last week, luckily had all the ingredients, so quickly made this sundal for our evening snack and it's totally worth adding those few extra ingredients like raw mango & carrot, it totally enhances the sundal taste and it's hard to stop eating them.

Here in today's recipe, i have used yellow peas just like how it would be available in beach, but you can use the green peas also in this recipe.

In our family, we love to have sundal as tea time snack and it's one of the healthiest back-school snack also. It's full of protein, much needed for growing kids, so try to include sundal varieties in your kids evening snack box if you haven't had that practise already. 

Ok,now  let's check out how to make this delicious beach sundal !!

Thenga Manga Pattani Sundal | Beach Sundal

Preparation Time : 8 hrs | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Snacks | Recipe Cuisine: Indian
Thengai Mangai Pattani Sundal,Pattani Sundal,Thenga Manga Pattani Sundal,Yellow peas Sundal,Peas Sundal,Beach Sundal, Beach Pattani Sundal Thenga manga pattani sundal / Beach sundal , a healthy snack made from yellow peas, raw mango & coconut. It's one of the popular sundal that you can get it on any beach in South India.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Yellow Peas - 1/2 cup
Green Mango - 2 tbsp(thinly sliced)
Carrot (small )- 1/2
Grated Coconut - 3 tbsp
Pearl onion - 2
Green chili - 1 
Coriander leaves - few
Oil - 1 tsp
Mustard - 1/4 tsp
Curry leaves - few
Salt - to taste

Procedure

Soak the peas in water for overnight, in the next morning, discard the soaked water and add into the pressure cooker along with fresh water just enough to cover the peas. Add the required salt for peas.

Cover and pressure cook it for 2 whistles or until it's soft. Cut the carrot & mango into thin slice, onion & green chili into small pieces. 

Heat the pan with oil, add the mustard, let it crackle, then add the onions & curry leaves. saute it in the oil for 20 secs, then add the carrot & mango along with little salt.

Saute till the mango & carrots are soft, add the cooked peas and give a good mix.

Finally add the coconut and chopped coriander leaves and mix it well. 

Tasty & healthy Thengai Manga Pattanai Sundal is ready to serve.

Related : Pachai Pattani/ Green Peas Sundal 

Notes:

• Since i had soaked the peas overnight, cooked for 2 whistle is enough to get soft cooked peas without being mushy.
• If you have soaked less hours, then 3-4 whistle of cooking is required.
• Make sure to add the add the salt while cooking peas itself for even seasoning in the sundal.
  

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Black Eyed Peas Sundal | Karamani Sundal | Sundal Recipe

Karamani Sundal, a healthy and tasty sundal made from Black eyed peas. It's been one of the sundal that i used to prepare often as snacks or as prasadam to any pooja at home. 

Like chana/kondakadalai sundal, it doesn't need any sundal podi or heavy spices, basic tempering is just enough to make this sundal as delicious. 

When comes to tempering, i prefer coconut oil for all types of sundal, it gives rich flavor to the sundal and also you don't need more grated coconut on the top.Since we're using coconut oil, few tbsp of grated coconut is more than enough.

Since navarathri season is coming soon, this type of sundal is ideal for offering to god and later distribute to friends/family who come to visit the Golu. If you're looking for more sundal recipes, check out here. Now let's see how to make this delicious sundal. 

Black Eyed Peas Sundal | Karamani Sundal

Preparation Time : 5 hrs | Cooking Time : 20 mins | Serves : 2  
Recipe Category: Snacks | Recipe Cuisine: Indian
Karamani Sundal, Sundal Recipe, Back Eyed peas Sundal, Indian Sundal, Black Eyed Peas RKaramani Sundal, a healthy and tasty sundal made from Black eyed peas. It's been one of the sundal that i used to prepare often as snacks or as prasadam to any pooja at home

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Black Eyed Peas/ Karamani - 1/2 cup
Salt - to taste
To Temper
Coconut oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
Red chili - 2 
Grated Coconut - 2 tbsp 

Procedure

Soak the karamani for overnight or at least 5 hrs. Next day, drain the soaked water, add  it in pressure cooker along with water(just enough to cover the karamani) and salt. Cook it for 2 whistle or until it's soft.

Heat the kadai with oil, add mustard, let it splutter, then add urad dal, red chili(break into half) & curry leaves one by one. Saute it, till the urad dal slightly changes its color, then add the cooked karamani.Let it be in high flame for few mins,till all the moisture evaporates, then add the grated coconut, give a good mix and switch off the flame.

Tasty and healthy Karamani Sundal is ready.

Related: How to make Red Kidney Beans Sundal

Notes:

• Salt will not be absorbed by karamani after cooking,so add salt, while cooking the karamani itself.
• Coconut oil gives great flavor to the sundal.
  

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Rajma Sundal, a delicious and healthy sundal prepared from the red kidney beans. 

Other than rajma curry, i have often prepared this rajma sundal for our evening snack just either with basic tempering and coconut or  flavored with sundal podi, either way it tastes amazing, surely a healthy choice of snacks to have it with cup of hot chai/tea. 

Like all sundal recipes, this one also has no garlic and onion in it, so it's ideal for vrata days or as prasadam for the navrati/golu season. If you doesn't have have sundal podi or don't want to make just for this sundal, i would recommend to do the basic tempering along with few red chilies and then add the rajma and finally top it with grated coconut. 

Now let's check out how to make this healthy red kidney beans sundal.

Red Kidney Beans Sundal | Rajma Sundal | Golu Recipe

Preparation Time : 8 hrs | Cooking Time : 20 mins | Serves : 2 
Recipe Category: Snack | Recipe Cuisine: Indian
Red Kidney Beans Sundal, Rajma Sundal Rajma Sundal, a delicious and healthy sundal prepared from the red kidney beans.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Red Kidney Beans/Rajma - 1/2 cup
Sundal podi - 2 tsp
Salt - to taste
Grated Coconut - 2 tbsp
Coconut Oil - 1 tsp
Mustard & urad dal - 1/4 tsp
Curry leaves - few

Procedure

Soak the kidney beans overnight, the next day, discard the soaked water and add it into the pressure cooker along with fresh water just enough to cover the beans.

Add salt, give a good mix, cover it with lid and cook it for 3 whistles.

The beans should be soft. Next heat the pan with oil, add the mustard, let the mustard splutters, then add the urad dal & curry leaves.

Fry it in oil for 30 secs, then add the cooked beans & sundal podi.

Next add the grated coconut and give all a good mix, let it be in the flame for 2 mins and then switch off the flame.

Tasty and healthy Rajma Sundal is ready.

Related : How to make Rajma Masala 

Notes:

• Depends on your taste add more or less of sundal podi.
• Even you can make this sundal without coconut, the sundal podi itself gives enough flavoring.
• Coconut oil gives great flavor to all types of sundal.
  

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Pattani / Green Peas Sundal, a  delicious sundal recipe made from the green peas and flavored with sundal podi. In our home, we prepare this kind of sundal  as evening snack. They are much more healthier than any store bought snacks and also can be prepared in mins if you have soaked the legumes previously. 

Now coming to today's recipe, I personally like the dried peas more than fresh ones, i know that's kind of odd, but since i grew up eating dried peas a lot, i have inclined towards it naturally and often used them in variety of recipes like sundal, curry, poriyal, kurma and the list goes on. So if you're like me who likes peas a lot, then this peas sundal recipe is for you, they are so delicious and makes a best snack for your evening tea/chai. 

Pattani Sundal | Peas Sundal | Golu Recipe

Preparation Time : 8 hrs | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Snack | Recipe Cuisine: Indian
Pattani Sundal, Green Peas Sundal, Peas Sundal Pattani / Peas Sundal, a delicious sundal recipe made from the green peas and flavored with sundal podi.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Pattani/Dried Peas - 1/2 cup
Carrot - 1 
Grated Coconut - 1 tbsp
Coconut Oil - 1 tsp
Sundal Podi - 1 tsp
Mustard & urad dal - 1/2 tsp
Curry leaves - few
Salt - to taste

Procedure

Soak the peas for overnight and in the next morning drain the water and add into the pressure cooker along with fresh water(just enough to cover the peas) and salt. Let it cook for 2 whistle and keep it ready.

Grate the carrot and coconut and keep them also ready. Next heat the pan with oil, add the mustard, urad dal & curry leaves, let the mustard splutters, then add the grated carrot with a pinch of salt.

Saute the carrot til the raw smell of the carrot leaves.Then add the cooked peas and sundal podi, give it a good stir. Let it be in the flame for 2 mins. 

Finally add the grated coconut. Mix it all together and switch off the flame.

Tada, Tasty & Healthy Peas Sundal is ready.

Related: How to make Sundal Podi 

Notes:

• Since i soaked the peas overnight, i have cooked for 2 whistle, that's just perfect for soft cooked peas without being mushy.
• If you have soaked less hours, then 3-4 whistle of cooking is required.
• Adding carrot enhance the taste of this sundal, but you can make them without it too.
  

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Kondakadalai Sundal | Black Channa Sundal | Karuppu Kondakadalai Sundal | Evening Snacks

Kondakadalai Sundal, an easy and healthy snack made from the black channa. I make this sundal frequently as an evening snack or as an  offering to god on any auspicious day.

Sundal is a generic term used in Tamilnadu for the cooked and tempered legumes. The tempering for the sundal is mostly a simple one with little oil , mustard, urad dal and curry leaves. To enhance the taste of the sundal, grated coconut and spice mix can also be used. 

I grew up eating sundal with simple tempering and freshly grated coconut and for me it's the best version of sundal so mostly i do the same for all types of sundal. 

  

Now let's check out how to make this delicious kondakadalai sundal. 

Kondakadalai Sundal

Preparation Time : 10 to 12 hrs | Cooking Time : 20 mins | Serves: 3
Recipe Category: Snack | Recipe Cuisine: Indian
Kondakadalai Sundal, Black Channa Sundal,Karuppu Kondakadalai Sundal Kondakadalai Sundal, an easy and healthy snack made from the black channa.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Kondakadalai / Black channa / Kala channa - 3/4 cup
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
Red chili - 1 
Grated Coconut - 3 tbsp 

Procedure

Soak the kondakadalai for 10 to 12 hrs. Drain the soaked water, add it it in pressure cooker along with water(just enough to cover the kondakadalai).

Add salt to taste,cover the cooker with lid, put on weight and cook it for 3 whistle.

Kondakadalai should be soft when press it with fingers.Heat the kadai with oil, add mustard, let it splutter, then add urad dal, red chili(break into half) & curry leaves one by one.

Saute it, till the urad dal slightly changes its color, then add the cooked channa along with cooked water.

Let it be in high flame for few mins, till the added water gets evaporated, then reduce the flame, add the grated coconut, give a good mix and switch off the flame.

Tasty and healthy Kondakadalai Sundal is ready.

Related : How to make Verkadalai Sundal / Peanut Sundal 

Notes:

• Black chana requires more soaking time than normal chana.
• Salt will not be absorbed by chana after cooking,so add salt, while cooking the chana itself.
• I left with 11/2 to 2 tbsp of cooked water of chana, so i added it along with chana while tempering.If you have more cooked water,add the enough & discard the remaining.
• Adding the cooked water while tempering helps the chana to avoid dry easily and also it helps channa to absorb the spiciness from chili.

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Sundal Podi | Sundal Spice Powder | Spice Mix

Sundal Podi, a flavorful spice mix used in sundal recipes. In our home, Amma never used this kind of spice mix for sundal, always made with simple tempering and grated coconut, so I was not aware of this sundal podi until recently.

I came across this recipe through Instagram and  instantly bookmarked and tried it a few days back, the spice mix is really aromatic and gives a nice flavor and taste to the sundal. 

Glad I gave this spice mix a try. In addition to the sundal recipe, it can be also used in various veg curries and stir fry. As navarathri/Golu season has started, make a batch of this spice mix, it will come handy for making the sundal in minutes. 

Sundal Podi | Sundal Spice | Spice Mix

Preparation Time : 5 mins | Cooking Time : 10 mins | Makes : 1/4 cup 
Recipe Category: Spice Powder | Recipe Cuisine: Indian
Sundal Podi, Sundal Spice Powder, Spice Mix Sundal Podi, a flavorful spice mix used in sundal recipes !

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Coriander seed - 2 tbsp
Red chili - 5
Chana dal - 1 tbsp
Urad dal - 1 tbsp
Cumin seed - 1 tsp
Black pepper corns - 1 tsp

Procedure

Measure and add all the ingredients into pan, start roasting till it becomes aromatic and the dals change its color to golden brown, switch off the flame and let it cool.

Put into mixie/blender jar and grind into smooth powder. Store it in air tight container and use it as needed.

Flavorful Sundal Podi is ready.

Related : How to make Red Kidney Beans Sundal with Sundal podi

Notes:

• The flavors are wonderful when it's fresh, so i recommend to make it in small quantity like i did here and used it within a week.
• Keep the flame in medium while roasting the spices.  
• You can use the same spice mix for poriyal and other veggies too
• The given quantity of chili and pepper is very mild, you can add more if you like more spice.
  

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Vellai Kondakadalai Sundal | White Chickpeas Sundal | Snacks

Vellai Kondakadalai Sundal, a healthy, tasty and protein rich snack made from the white chickpeas/garbanzo beans. 

Sundal is basically a cooked legumes/beans tempered with basic indian spices and topped with grated coconut. Sundal can be prepared with most of legumes like chickpeas,peas ,peanuts ,black eyed peas and the list goes on. 

This chickpeas sundal is the most famous sundal among the list in south India and it's prepared as evening snack on day to day basis or as a prasadam for festive season like vinayagar chathurthi or navarathi days.

 Now let's checkout how to make this yummy sundal. 

White Chickpeas Sundal | Vellai Kondakadalai Sundal

Preparation Time : 8 hrs | Cooking Time : 15 mins | Serves : 2 
Recipe Category: Snacks | Recipe Cuisine: Indian
Vellai Kondakadalai Sundal, Kondakadalai Sundal, White Chickpeas Sundal, Chickpeas Sundal, Sundal,Ganesh Chathurthi Recipe, Vinayagar Chathurthi recipe Vellai Kondakadalai Sundal, a healthy, tasty and protein rich snack made from the white chickpeas/garbanzo beans.

Sandhiya https://www.facebook.com/SandhiyasCookbook https://www.instagram.com/sandhiyascookbook/

Ingredients
Kondakadalai / White channa / Chickpeas - 1/2 cup
Oil - 1 tsp
Mustard & urad dal - 1/4 tsp each
Curry leaves - few
Red chili - 2 
Grated Coconut - 3 tbsp 
Salt - to taste

Procedure

Soak the kondakadalai for overnight. Next day,drain the soaked water, add  it in pressure cooker along with water(just enough to cover the kondakadalai).

Add salt to taste,cover the cooker with lid, put on weight and cook it for 3 whistle.

Kondakadalai should be soft when press it with fingers.Heat the kadai with oil, add mustard, let it splutter, then add urad dal, red chili(break into half) & curry leaves one by one. Saute it, till the urad dal slightly changes its color, then add the cooked chickpeas.

Let it be in high flame for few mins,till all the mositure evaporates, then add the grated coconut, give a good mix and switch off the flame.

Tasty and healthy Kondakadalai/White Chickpeas Sundal is ready.

Related : How to make Chana Dal Sundal

Notes:

• Salt will not be absorbed by chickpeas after cooking,so add salt, while cooking the chickpeas itself.
• I left with around 1 tbsp of cooked water of chana, so i added it along with chana while tempering.If you have more cooked water, add the enough & discard the remaining.
• Adding the cooked water while tempering helps the chana to avoid dry easily and also it helps channa to absorb the spiciness from chili.
  

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