Pattani sundal recipe
By ratnamala
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Ingredients
- Dried green peas 1/2 cup
- Grated coconut 3 tblsp
- Salt As needed
- Asafoetida 1 pinch
- To roast and powder
- Coriander seeds 1/4 cup
- Red chilli 6
- Black Pepper 1 tblsp
- Jeera 1 tblsp
- To temper
- Oil 2 tsp
- Mustard 1 tsp
- Urad dal 1 tsp
- Curry leaves 1 sprig
- Green chilli 1
Details
Servings 4
Level of difficulty Easy
Cooking time 20mins
Cost Average budget
Preparation
Step 1
Soak green peas overnight and pressure cook with half the salt required and water just to immerse the peas, for 3 to 4 whistles. Adding salt prevents peas from getting mashed and also tasty as salt gets into the peas. Dry roast all the ingredients under ‘To roast and powder’ until golden in colour without burning it.
Grind to a coarse powder. You can store in an airtight container for future use as this will be more in quantity. Heat a kadai with oil and temper with the items given under ‘To temper’ table in order. Add asafoetida Drain the cooked peas and add it to the kadai. Stir well, add salt if needed. Mix well.
Lastly add the powder and coconut gratings and mix in medium flame for a minute.
You can skip the powder part and make it as usual sundal. You can add finely chopped ginger for that sundal.
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