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Festival RecipesGreen peas sundal recipe, Pattani sundal

Green peas sundal recipe, Pattani sundal

Green peas sundal recipe | Pattani sundal recipe| Dried peas sundal, no onion no garlic sundal recipe with full video and step by step pictures. Navratri Sundal recipe with dried green peas, a healthy protein-rich snack too.

Navaratri golu is the one which we look forward to during our childhood days. My mom used to keep a very big Golu and I and my sister with 2 of our friends do the Park, Zoo and do rangoli. We hang thoranams and it is a huge celebration for the entire 9 days. After my sister got married my enthusiasm was not much but still, I will help out my mom in arranging Golu during Navaratri.

When I got married in my in-law’s place they don’t have the custom of keeping golu . So nowadays I would enjoy going to my friend’s houses during Navaratri and happily eat sundal. My mom makes this Pattani sundal so tasty and I still could feel the aroma of that while she is making that. Whenever I make this at home it takes me back to that memory.

This recipe I learned from my friend sometime back, when I visited her house for Navaratri.

Check out my other sundal recipes

Green Peas sundal recipe

 

Green peas sundal
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5 from 1 vote

Peas sundal recipe

Healthy protein rich dried peas sundal recipe
Course Festival recipes,, Navaratri Sundal, Snack
Cuisine Indian, South Indian
Keyword Festival recipes, South Indian festival
Prep Time 10 minutes
Cook Time 30 minutes
Soaking time 8 hours
Total Time 8 hours 40 minutes
Servings 3
Author Jeyashri suresh

Ingredients

  • ½ cup green peas
  • 2 tsp coconut oil
  • ½ tsp mustard seeds
  • 1 tsp urad dal
  • Salt as needed
  • 2 pinches of asafoetida

To grind

  • Few coriander leaves
  • A small piece of ginger
  • 1 green chili
  • 2 tbsp coconut

Instructions

  • Soak the green peas|pattani in water for 8 to 10 hours or over night.
  • Pressure cook this with 1 cup water and a pinch of asafoetida, till 3 to 4 whistles.
  • Drain the water. You can add salt while cooking the pattani.
  • Take out the skin if any comes out.
  • Grind the coriander leaves, curry leaves, ginger, green chilli and coconut into a coarse paste without adding water to this.
  • In a pan add oil and throw in the mustard seeds, urad dal and asafoetida. When it crackles and the dal turns golden brown, add the cooked green peas.
  • Mix well and add the ground green mixture.
  • Mix well and switch off the flame in a minute.
  • Pattani sundal is ready for neivedhyam.

Video

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Notes

1. You can replace green peas with peanuts or chana too.
2. You can soak the green peas and drain the water and keep in the freezer for later use. Cook it and use whenever needed.
3. No onion Pattani sundal is ideal for evening snack too.

 

  • Soak the green peas|pattani in water for 8 to 10 hours or over night.
  • Pressure cook this with 1 cup water and a pinch of asafoetida, till 3 to 4 whistles.
  • Drain the water. You can add salt while cooking the pattani.
  • Take out the skin if any comes out.
  • Grind the coriander leaves, curry leaves, ginger, green chilli and coconut into a coarse paste without adding water to this.
  • In a pan add oil and throw in the mustard seeds, urad dal and asafoetida. When it crackles and the dal turns golden brown, add the cooked green peas.
peas sundal
  • Mix well and add the ground green mixture.
  • Mix well and switch off the flame in a minute.
  • Pattani sundal is ready for neivedhyam.
pattai sundal
  1. You can replace green peas with peanuts or chana too.
  2. You can soak the green peas and drain the water and keep in the freezer for later use. Cook it and use whenever needed.
  3. No onion garlic, Pattani sundal is ideal for evening snack too.

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