Chennai Beach Style Masala Pattani Sundal Version 1

I'm very fond of beaches and enjoyed spending my time at besant nagar beach, marina beach,  thoraipakkam rto beach and pallavakkam beach. The snacks at these shacks are affordable and tasty. Must try on these beaches are pattani sundal there are two versions of this. This is the spicy version or gravy style Sundal which is preferred during winters or monsoon.

Gravy Style Pattani Sundal Recipe Uploaded on Youtube.

Ingredients:

150 Grams Dried Yellowpeas

1/2 Cup Roughly Chopped Tomato 

1/2 Cup Roughly Chopped Onion

2 Chilies 

1/4 Tsp Garam Masala

1/4 Tsp Chaat Masala

1 Tsp Chilly Powder

1/4 Tsp Turmeric Powder

1/4 Tsp Asafetida

1 Tsp Coriander Powder

2 Tsp Ginger and Garlic Paste

2 Sprigs Curry Leaves

Salt as per taste

2 Tbsp Oil

Garnish: 1/2 Cup Finely Chopped Onion

1/2 Cup Finely Chopped Raw Mango

1/2 Cup Finely Chopped Tomato

3 to 4 Tbsp Finely Chopped Coriander and Mint

1/2 Lime

Corn Flakes Mixture 

Prep:

Wash the yellow peas twice and soak in water for 6 to 8 hours.

Wash and peel equal amounts of ginger and garlic. Add the ginger and garlic to a mixer jar and grind to form a smooth paste. Reserve the ginger and garlic paste.

In the same mixer jar add 1/2 cup roughly chopped tomato, onion and green chilies. Grind to form a smooth paste.

Wash and finely chop all the ingredients mentioned for garnish.

Few Fun Videos Caught at Beach

Method:

Add the soaked peas to the pressure cooker along with 2 cups water cover, place a whistle and cook for 5 to 6 whistles on high flame or cook until the peas and soft.

Heat a wok on medium flame with 2 tbsp oil. Once the oil is hot, add the ground onion and tomato paste.

Next add the chilly powder, coriander powder, chaat masala, turmeric powder, asafetida, garam masala, ginger and garlic paste, stir and fry all the ingredients till raw flavor reduces and the oil starts to separate from the masala.

Add the cooked peas to the masala along with 1/2 cup water stir well and add salt as per taste cover and cook until the peas have observed most of the masala and the moisture content has reduced.

Stir and fry the peas till the masala has coated for 2 minutes. Remove from flame and plate the peas, garnish with finely chopped onion, tomato, mango, coriander, lime juice and chaat masala. Serve hot and Enjoy !