Tenga manga patani sundal

Total Time:
8.5 hours
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Course: Salad Recipe
Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Easy

Take a look at more Salad Recipes. You may also want to try Avacado, Red Pepper and Olive Salad, Easy Waldorf Salad, Aubergine Salad, Carrot and Orange Salad

Rate This Recipe


  • 1/2 kg - dry white peas
  • 1 medium size - mango
  • 1/2 - freshly halved coconut
  • 1 tsp - salt
  • 2 tsp - cooking oil
  • 1/4 tsp - mustard seeds
  • 1 tsp - split black gram dal
  • 3 - green chillies
  • 1 pinch - turmeric powder
  • 1 pinch - asafoetida
  • Curry leaves, a few
  • Fresh coriander leaves, a few

How to Make Tenga manga patani sundal

  • Soak the peas overnight, throw away the water the next day and pressure cook with very little water.
  • Wash the mango, cut into long strips and mince evenly into tiny pieces.
  • Slide a sharp knife in between the shell and the kernel of the coconut, loosen it and bring it out of the shell.
  • Cut the coconut into thin strips and then into tiny pieces similar to the mango pieces.
  • Mince green chillies and chop the coriander leaves.
  • Heat the oil in a kadai and add mustard seeds.
  • When it splutters, add the black gram dal and roast till it turns golden in colour.
  • Add chopped green chillies, asafoetida and turmeric powder.
  • Add mango pieces and saute for two minutes to bring out the flavour.
  • Add the cooked peas and salt and stir well without mashing the peas.
  • Turn the flame off and then add the coconut pieces and coriander leaves.
  • Recipe courtesy: Chitra Amma's Kitchen
  • http://chitra-ammas-kitchen.blogspot.in/