Wednesday, May 12, 2010

Taenga manga batani sundal - Coconut mango and peas salad

" Taeeenga maaanga battani sundal!"
As I write this , the voice of the sundal vendor resonates in my ears.
We always looked forward to visit Madras ( Chennai) during our holidays to enjoy our grandmother's pampering and also to visit the clean and serene Marina Beach.We were greatly awed by the lashing waves and the far away ships which dotted the vast horizon. We built sand castles, combed the beach for sea shells and stood in the waves for a long time expecting the waves to throw out a great treasure at our feet! Only the sundal vendor's sing song voice drew us towards the dry sands. Grandmother bought us the yummy 'beach snack' which we kept pecking from the paper cone packets till we reached home. The unique taste of the sundal made up for the treasure we never found!
When my grand children heard the story,they were very eager to taste the snack. Hence I prepared it for them and also tried to imitate the sundal vandor's sing song voice while serving! The excited children relished the sundal but did miss the great Marina Beach.


Dry white peas - 1/2 kg

Mango - 1 medium size
Freshly halved Cocoanut - 1/2
Salt - 1 tsp
Cooking oil - 2 tsps
Mustard seeds -1/4 tsp
Split black gram dal - 1 tsp
Green chillies - 3
Turmeric powder - 1 pinch
Asafoetida - 1 pinch
Curry leaves - a few
Fresh coriander leaves - a few
1. Soak the peas over night, throw away the water the next day and pressure cook with out adding water.
2. Wash the mango ( preferably the variety called "Kili mookku" or "Gini mooti" which is not too sour), cut into long strips and mince evenly into tiny pieces.
3. 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.
4. Mince green chillies and chop the coriander leaves.
5. Heat the oil in a kadai and add mustard seeds.
6. When it splutters add the black gram dal and roast till it turns golden in colour.
7. Add chopped green chillies, asafoetida and turmeric powder.
8. Add mango pieces and saute for two minute to bring out the mango flavour.
9. Add the cooked peas and salt and blend well without mashing the peas.
10.Turn the flame off and then add the coconut pieces and coriander leaves.

Enjoy the flavoursome crunch of the juicy mango and the milky coconut as you munch away the softly cooked peas.

9 Post your Comments:

Asha said...

Healthy and filling snack when you are craving to eat something at 4pm. Looks delicious.

Life is beautiful!!! said...

Chithra amma, ur grandchildren are really lucky. Loved reading ur post. Miss India!!! :)

S.R.Ramachandran said...

holiday in madras sundal in marina. unique taste. appa

Hari Chandana said...

Wonderful recipe.. very new to me..looks soo tempting.. nice clicks too.. :)

Suman said...

Wow...that salad looks so tempting...healthy n delicious...yum!

Priya said...

Makes me nostalgic..reminds me pondicherry beach sundal..

Srimathi said...

Reminds one of the beach days. I can smell the kerosene smell in the sundal.

Mano Saminathan said...

Reminds me the old days!
Nice recipe and beautiful presentation!

YOSEE said...

Oh the Sundal of those days ! :-). A couple of years ago, overcome by nostalgia, I bought pattani sundal in madras beach, and guess what, they spoiled everything by loading it with chaat masala !

so nice to see this recipe.