Pattani Sundal is a South Indian version of dry sundal made by mixing dried green peas with spices and garnishing with coconut. Learn how to make Matar Sundal with step by step pictures.
Green Pea Sundal is one of the popular street food sundal, you can see vendors selling it hot especially on the beach. I have already posted Beach Sundal With raw mangoes, now this is a basic sundal version that we can make for Navratri. Yesterday suddenly I remembered that I had a packet of dried green peas lying around, so I soaked it overnight to make this Sundal. It turned out very tasty and good. Try and enjoy.
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About Pattani Sundal
Sundal is a dry dish usually prepared with lentils or beans with a mild tadka and garnished with coconut. I have used pattani or green peas and it is a wonderful combination. Pattani Sundal is easy to make, just soaking takes time, otherwise it can be made very quickly for Navratri.
Sundal varieties are not only prepared for festivals, you can also make it for morning or evening breakfast. It is very healthy, complete and nutritious.
Pattani Sundal Ingredients
- dry green peas – I used the dried variety of green peas. You can also use the yellow variety.
- Spices – A thick mixture is made using coconut, green chillies and cumin seeds.
- tempering – Tadka is made using oil, mustard seeds, curry leaves and asafoetida.
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How to make Pattani Sundal step by step
1. Soak dry variety of green peas overnight or for at least 4 hours. Pressure cook with enough water for 2-3 whistles. The skin may come off, you can discard them as I did or use them as is, set aside. Add the ingredients listed under ‘To grind’ into the mixer.
2. Grind them coarsely without adding water and keep aside. Heat oil in a pan – add the items listed under ‘For tempering’ and let it splutter. Then add cooked peas in it.
3. Toss quickly. And then add coconut paste, salt as required and mix well. Fry for 2-3 minutes until the raw smell of green chillies comes out. Switch off.
Sundal is ready to serve. Serve hot as a snack!
Expert Tips
- If you are soaking peas overnight then 2 whistles are enough to cook them soft. But if you are soaking only for 4 hours then give 3-4 whistles. You can add salt during pressure cooking itself and adjust while mixing with other seasonings and coconut mixture.
- You can also add a small piece of ginger while grinding.
- Adjust the green chillies according to your favorite spices.
- You can also use yellow variety of fried peas to make this sundal recipe.
serving and storage
Pattani Sundal can be served with rice or eaten as is. This Sundal keeps well in the refrigerator for 2 days, reheat and serve.
If you have any further questions about this Pattani Sundal Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .
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📖 Recipe Card
pattani sundal recipe Matar Sundal Recipe
Pattani Sundal is a South Indian version of dry sundal made by mixing dried green peas with spices and garnishing with coconut. Learn how to make Matar Sundal with step by step pictures.
Material
- half and half cup dried variety of green peas
- salt to taste
To grind into coarse mixture:
- 3 tablespoon grated coconut
- 2 Small Green chilly
- half and half small spoon Cumin
To get angry:
- 2 small spoon Oil
- 1 small spoon mustard seeds
- a sprig curry leaves
- a little pinch
Instruction
-
Soak the dry variety of green peas overnight or for at least 4 hours. Pressure cook with enough water for 2-3 whistles. The skin may come off, you can discard them as I did or use them as is, set aside. Add the ingredients listed under ‘To grind’ into the mixer.
-
Grind them coarsely without adding water and keep aside. Heat oil in a pan – add the items listed under ‘For tempering’ and let it splutter. Then add cooked peas in it.
-
Toss quickly. And then add coconut paste, salt as required and mix well. Fry for 2-3 minutes until the raw smell of green chillies comes out. Switch off.
-
Sundal is ready to serve. Serve hot as a snack!
notes
- If you are soaking peas overnight then 2 whistles are enough to cook them soft. But if you are soaking only for 4 hours then use 3-4 whistles. You can add salt during pressure cooking itself and adjust it while mixing with other temperings and coconut mixture.
- You can also add a small piece of ginger while grinding.
- Adjust the green chillies as per your preferred spice level.
- You can also use yellow variety of fried peas to make this sundal recipe.
nutrition Facts
pattani sundal recipe Matar Sundal Recipe
Quantity per serving (75 grams)
calories 140
Calories from Fat 90
% daily value*
thick 10 grams15%
saturated fat 5 grams31%
Trans Fat 0.01 grams
Polyunsaturated Fat 1 g
Monounsaturated Fat 3g
sodium 194 mg8%
potassium 153 mg4%
carbohydrates 11 grams4%
fiber 5 g21%
sugar 4 grams4%
protein 3g6%
Vitamin A 474IU9%
vitamin C 120 mg145%
Calcium 44mg4%
Iron 1mg6%
*Percent Daily Values are based on a 2000 calorie diet.
