The other day, I signed up for a group in Facebook. It is very interesting , all about growing up in India in the 70's and 80's. It was very nice to know that upper-middle-class upbringing has been the same across India, irrespective of region, religion and gender. Reminiscing thus, I observed that on all my visits to Madras, we were taken to the Marina beach but always been denied the Thenga-maanga-pattani sundal and the murukku for hygiene reasons :(
However, my uncle treated us to Pani puri in Chowpatti and most other Bombay street food delicasies when we were a little older.
So, I set out to fulfil my childhood craving by cooking the sundal at home.
1 cup Dry green peas. (soaked overnight)
1/4 cup cut sour mango pieces
Salt to taste
Oil few spoonsful
Dry roast and pound to a coarse powder:
2 tablespoons Dessicated coconut
2 teaspoons Coriander seeds
4 pieces Red chillies ( the spicier, the better)
2 Green chillies
Drain soaked green peas. Pressure cook until peas is soft but does not mash if pressed between fingers.
Put a heavy pan on the stove with oil. When hot, add mustard seeds, allow them to crackle.
Add the mango pieces, green chillies and salt and saute them for about five minutes. Add the curry leaves and the cooked peas. Toss until mango and peas blend. Put the dry spice powder in and blend well.( if the mangoes are not sour enough, squeeze one small lemon or add little amchur.)
I'm sending this beach style sundal to Spill the beans-Sunday snacks event.