Taenga manga batani sundal - Coconut mango and peas salad

TAENGA MANGA BATANI SUNDAL

" 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.

TAENGA MANGA BATANI SUNDAL

INGREDIENTS

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

METHOD

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.