Lemon squash

Thengai Mangai Pattani Sundal (Coconut - Raw Mango White Peas Sundal)

hyderabad masoor dal kichadi
Which sundal are you going to prepare for tomorrow's pooja??  Today's recipe is Thengai - Mangai Pattani sundal which you can prepare for tomorrow.. Over to the recipe..

thengai mangai pattani sundal

Recipe For :4

Preparation Time : 20 minutes +soaking time


White Peas                - 1 cup (Vellai Pattani)
Grated Raw Mango   - 1/4 cup (Mangai)
Grated Coconut         - 1/4 cup (Thengai)
Grated Carrot             - 1/4 cup
Big Onion                  - 1
Mustard Seeds           - 1/2 tsp
Asafoetida                  - a pinch (Hing/Perungayam)
Salt                             - As required
Curry Leaves              - few
Oil                               - 2 tsp

To Dry Roast And Powder:

Dry Red Chili    - 4
Coriander Seeds - 1/2 tsp (Malli)
Channa Dal        - 1/2 tsp (Kadalai Parupu)


  • Soak White peas in enough water for 5 hours. If you forgot to soak it earlier you can also soak white peas in hot water for 2 hours.  Boil white peas after soaking. I used to cook it for 1 whistle in high flame and will cook it for 15 more minutes in low flame.
  • Dry roast and powder everything under ' To Dry Roast And Powder'. This powder can be used with any sundal. It increases sundal's taste.
  • Grate carrot, coconut and raw mango. Chop finely Big onion.
  • Heat oil in a pan. Add mustard seeds to it. When they splutter add asafoetida.
  • Add also chopped onion and curry leaves.
  • Saute it for a minute and then add cooked peas.
  • Add enough salt and ground powder. Mix everything well and switch off the flame.
  • Add grated carrot, raw mango  and coconut to the sundal. Mix well and serve sundal immediately.
  • Your delicious Thengai - Mangai pattani sundal is ready.