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Saturday, September 27, 2014

Pattani Sundal/Sundal Recipe

        Dried green peas also known as "pattani " in Tamil.So its called Pattani Sundal .This peas like other legumes is rich in fibre and antioxidants ,folate and protein.It has carbohydrates which are complex to digest so while adding this legume add ginger ,fennel along with it for easy digestion.
     While beach sundal is a variety of sundal which has coconut and mango in it , taste is not uncompromisable with other varieties .Sometimes vendors in street also sell these varieties ,even in bus stations of Tamilnadu you can find similar variety of this sundal .This type of sundal got the taste and nutrients so what are waiting for ?try this and get back to me .

Some other sundal recipes
  1. Chickpeas Masala sundal 
  2. Green gram sprouts sundal

Pattani Sundal

Preparation time:6 -8 hours(soaking time)
Cooking time:20+10 min

  • 3/4 cup pattani/dried green peas
  • salt required
  • 1/2 carrot grated
To temper:
  • 1 tsp oil
  • 1/4 tsp mustard seeds
  • few curry leaves
To grind:
  • 1 tbsp coconut
  • 5 -6 coriander strands
  • few fennel seeds/sombu
  • 1 green chili
  • 1 inch ginger piece
  • 1 mango piece

Peas sundal


  • Soak peas for 6-8 hours or overnight
  • Pressure cook it for 4 whistles or until soft.(for me four whistles were not enough.
Pressure cooked dried peas

  • Grind the items given in to grind(coconut,fennel seeds,ginger,coriander leaves,chili) to fine paste and keep it aside.

Ground Mixture

  • Heat the tava and add oil to it .
  • Add mustard seeds and wait for it to splutter.
  • Add curry leaves to the tava .Then add the cooked peas to it as well.
Peas added to coconut mixture

  • Add the ground masala when most of the water had evaporated(i actually added it while the water is present)
  • Add enough salt to it .
  • When the ground mixture coats the peas  switch off the stove.
  • Serve it as a snack or prasad/neivedhyam along with grated carrot .
Pachai Pattani Sundal

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