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Nov 3, 2021
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'Cooking Time: 20 min Serving Size : 4 Beach Sundal is a nutritious South Indian street snack typically made with legumes, grated coconut and seasoned with other spices and veggies. It\'s a perfect take out snack to be munched and enjoyed at a beach. I grew up in Chennai, a coastal city in Southern India with many spectacular beaches along the Bay of Bengal Ocean especially Marina which is the world\'s second longest urban beach. Thenga Manga Pattani Sundal translates to Coconut Raw Mango Chickpea Salad and is synonymous to our beaches. Ingredients Dried Yellow Chickpeas - 1 cup Grated Coconut - 1/2 cup Veggies: 1/2 cup grated or chopped Raw Mango 1/2 cup grated Carrots 1/4 cup chopped Onions 1/4 cup chopped Coriander leaves 1/4 tsp grated Ginger 5-6 Curry leaves Spices/Lentils/Powders: 1/4 tsp Mustard seeds 1/4 tsp Urad dal 1/4 tsp Asafoetida 1/4 tsp Turmeric powder Salt as required Oils: 1 Tablespoon Gingely Oil or any Cooking oil Method 1. Wash and soak dried yellow chickpeas for 8 hours. 2. Pressure cook soaked chickpeas with water, 1 tsp salt and Turmeric powder for 3 whistles(depends on your cooker) until soft but not mushy. Drain water and keep aside. 3. Heat pan and add Oil, Mustard seeds, Urad dal, Asafoetida, Curry leaves, Ginger for tempering. Saute well. 4. Add cooked chickpeas and a few spoons of water. Stir well. 5. Add more salt per taste and some red chilli powder. Close lid and cook for 5-7 mins on medium heat. 6. Turn off heat. Add grated Coconut, grated Carrots, chopped Onions, Raw Mango, Coriander seeds, lemon juice to taste. Mix well and serve hot. Note: 1. Substitute the red chilli powder with ground green chilli paste. 2. Traditional recipe does not have Carrots and Onions. However you can also add Cucumbers and Tomatoes for a healthier version. 3. While taking out, pad the base of the container with banana leaf. Hot sundal placed on banana leaf brings out the traditional flavour.'See also:
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