Starter recipes | Tea time snacksBeach Sundal gravy | Pattani sundal gravy

Beach Sundal gravy | Pattani sundal gravy

Beach style sundal gravy is basically a sundal gravy, topped with masala vadai and chutney. This recipe was first introduced to me by my nephew when i visited chennai few months back. He bought a box full of this sundal gravy from a nearby shop and told me to taste this. He told that is a south Indian version of Ragda Patties or Masala poori chaat. I was totally addicted by the taste of the gravy and decided to post the recipe of this beach sundal gravy here soon. But somehow, it couldn’t happen. Just the day before the starting of Navaratri, a very good friend of hubby and who is quite close to all of us, messaged me, if i have the recipe of Beach sundal gravy in Jeyashri’s Kitchen. And since i decided to post only no onion no garlic recipes during that time, i told i will try it and send you the recipe the next day. As promised, for the first time, i sent the recipe to him before publishing it in the website. An exclusive preview show. I have never done this before but he being special to all of us, i did this for him. This recipe was a super hit at home and everyone enjoyed this. Check out my beach style thenga maanga pattani sundal recipe too.

Beach sundal gravy

  Preparation Time : 15 mins+ 8 hours soaking | Cooking Time : 30 Mins |Serves: 4-5

     For the gravy
     White peas | pattani   1/2 cup
      Onion    1
      Tomato   1
      Garlic   2  pods
      Oil      2 tsp
      Coriander powder   1 tsp
      Red chili powder    3/4 tsp
      Sombu   podi| fennel powder   1/2 tsp
      Mustard seeds    1/4 tsp
      Turmeric powder    1/4 tsp
      Salt   to taste  
      Curry leaves   few
   For Vadai 
    Channa dal    1/2 cup
    Sombu |fennel     1/2 tsp 
    Red chili    2
    Onion     1 
    Oil     for deep frying
    Curry leaves    few
    Salt    to taste
 For Green chutney (optional)
   Mint leaves    a handful
  Coconut   2 tblsp
  Green chili   1 


Beach sundal gravy

  • Soak the white peas for 8-10 hours or overnight.
  • Soak the channa dal for 2 hours
  • Pressure cook the white peas for 4-5 whistles by adding little salt to it.

sundal gravy

  • Crush the garlic pods and finely chop the onion and tomato.
  • In a pan add the oil and mustard seeds, curry leaves and crushed garlic. If you don’t have fennel powder, add 1/2 tsp of fennel seeds now.
  • Saute for a while and add the chopped onions. Saute it till it turns pink.

sundal gravy 4

  • Add the chopped tomatoes to this. Add in the red chili powder, coriander powder, fennel powder(skip if you have added fennel seeds while tempering), turmeric powder and  salt.
  • Cook till the raw smell of the powders go off and the tomato becomes mushy.

sundal gravy 5

  • Now add the cooked peas to this. Do not drain the water if any. Add 1 and 1/2 cups of water to this. Check for salt. Let this gravy boil for 15 minutes in a medium flame. Stir in between.
  • The gravy should be bit watery only, so if it thickens too much add little more water.

sundal gravy 6

  • Keep this in a very low flame once it reaches a right consistency. Switch it off after 5 minutes.
  • Drain the water from the soaked channa dal and grind this coarsely along with red chili, curry leaves and fennel seeds.

sundal gravy 2

  • Grind without adding water to this. Add salt and finely chopped onions to the ground mixture.

sundal gravy 3

  • Heat oil for deep frying.
  • While it is heated up, make the green chutney. This green chutney i adapted from Venkatesh bhatt show.
  • Grind the mint leaves, coconut, green chili and salt. Add little water while grinding.
  • Green chutney is ready.

sundal gravy 7

  • Mix the ground vada batter well. Take the batter in small bits and put it in the hot oil. If i say in tamil, killi podavum.
  • Once it is done keep it aside.

sundal gravy 8

  • In a serving plate add one ladle of peas gravy.
  • Add the fried masala vadai bits on the top.

sundal gravy 9

  • Sprinkle some green chutney on the top and garnish with coriander leaves.

sundal gravy 10

  • Serve immediately. Sprinkle some onions on the top before serving.
Beach sundal gravy
  1. Instead of white peas you can add green dried peas too.
  2. Fennel seeds will give the exact touch of beach style gravy, so do not omit this.
  3. Adding green chutney is optional, but i highly recommend that.

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  1. Hi
    I read this long back but tried it this way only today.. came out well… tq. For the recipe.. though it sounds bit difficult actually not… if soaking is done without forgetting … easy to do and tasty…

  2. I have been searching for this kind of recipe for a long time. As a teenager, I used to eat this dish at a small stall near Vani Mahal in T. Nagar and it was so memorable. I just found your recipe a couple of days ago. I made this dish today except I used the vadai instead of vadai bits. It was great. Thanks a lot for posting this recipe.


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