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Thenga Manga Pattani Sundal Recipe or Beach Sundal

Thenga Manga Pattani Sundal that can be served as an evening snack.
Prep Time10 mins
Cook Time20 mins
Soaking Time8 hrs
Total Time8 hrs 30 mins
Course: Snacks
Cuisine: South Indian
Servings: 2 servings
Author: Radhika


  • Dry white peas – 1 cup
  • Turmeric powder – 1/2 tsp optional
  • Green Chilies – 3
  • Fresh grated coconut – 3 tbsp
  • Ginger – 1 inch piece
  • Raw mango - 1/4 cup grated
  • Mustard seeds – 1 tsp
  • Lemon juice – 1 tbsp
  • Curry leaves – 1 sprig
  • Salt – to taste
  • Oil – 1 tsp


  • Soak dry peas in enough water over night or for 8 to 10 hours.
  • Next day discard the soaked water and wash the peas with fresh water.
  • Place peas in the pressure cooker and add enough water so that it stands 1 inch above the peas.
  • Add salt and turmeric powder and mix well.
  • Place the cooker on the small burner of the gas stove and cook over medium flame for 2 whistles.
  • After the pressure is released, drain excess water and keep aside. The peas should have been cooked soft.
  • Take coconut, ginger piece, green chili in a mixie jar and first pulse the contents and then grind to a coarse paste without adding any water.
  • Heat a pan with oil. Add mustard seeds and let it crackle.
  • Add curry leaves, coarsely ground paste and sauté over low flame for 1/2 minute.
  • Add the cooked peas and mix well. Check salt at this stage and add if not enough and take off from fire.
  • Squeeze lemon juice and sprinkle the grated mango all over.
  • Toss well for all the contents to mix well.
  • Thenga manga pattani sundal is ready.
  • Garnish with coriander leaves, if preferred.
  • Serve hot in paper cones just as they do at the Beach.