How to make Thengai Mangai Pattani Chundal - Dried pea preparation
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Dried Peas (सूखे मटर), Coriander Seeds (साबुत सूखा धनिया)
Cuisine : Tamil Nadu
Course : Main Course Vegetarian
Thengai Mangai Pattani Chundal Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
You can also find more Main Course Vegetarian recipes like Dalia with Vegetables, Bharwan Karela, Eriseri, Stuffed Capsicums.
Prep Time : 5-6 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Thengai Mangai Pattani Chundal Recipe
Dried Peas 2 cups
Coriander Seeds 4 teaspoons
Coconut scraped 1/4 cup
Whole dry red chillies 8
Raw mango 1
Oil 1 tablespoon
Mustard seeds 1/4 teaspoon
Split black gram skinless (dhuli urad dal) 1 teaspoon
Asafoetida a pinch
Salt to taste
Method
Step 1
Soak peas over night in four cups of water and pressure cook it and keep it aside. Wet grind coriander seeds, coconut and red chillies.
Step 2
Wash, peel and chop raw mango. Heat oil and add mustard seeds, urad dal, asafoetida, ground masala and fry until the flavour comes out.
Step 3
Now add the cooked peas and salt, let it cook for a few minutes. Garnish with chopped mango and serve hot.
