Thengai - coconut; managai - unripe mango; pattani - dry green peas ; sundal - stir fry.
Navaratri is a festival celebrated by Indians for 9 days continuously during the month of Purattasi. The festival starts today and hearty wishes for those who are celebrating that.
Kolu (themed arrangement of dolls and statues to depict the Indian culture) and sundal (lentil stir fry) are inseparable during those days. Those who arrange the kolu has to invite friends and relatives. Different types of sundals are made, offered to God and shared with the guests. The 10 th day is called Vijaya Dasami, meaning the victory of Good.
Here is a different and interesting sundal. A spicy sundal is made using cooked dry peas and some masala. Freshly chopped cilantro, unripe mango, onion, tomato, coconut are added before serving. This is also called 'marina beach sundal'.
Ingredients:Dried peas (white / green pattani) - 1 cup
Turmeric powder - 1/2 tsp
oil - 1 tsp
fennel - 1 tsp
curry leaf - 1 sprig
salt - to taste
lemon juice - 1 tbsp
To grind:dry red chillies - 4
coconut - 2 large pieces
cumin - 1/2 tsp
coriander powder - 1 tbsp
To Garnish:(finely chopped)Onion - 1
unripe mango - 1/2
tomato - 1
cucumber - 1/2
coconut - 1 large slice
cilantro - few
Method:Soak the dried white peas overnight. Drain that water.
Add enough water to immerse the peas and 1 inch to stand above.
Keep it in pressure cooker with turmeric, put pressure valve and let a whistle come.
Reduce the flame and keep it for 5 minutes.
Switch off and open after the pressure releases.
Grind the items given very coarsely.
Heat oil in a kadai. Add the fennel and let it get red. Then add the curry leaves, cooked lentil, salt and let all the water evaporate.
Now add the coarsely ground masala and cook till it becomes grainy.
Sprinkle lemon juice and add all those items given for garnish.
Serving suggestion:Serve as snack with tea.
Serves 6 people.