Thenga manga pattani sadam – Easy no onion no garlic South Indian rice – Inspired by the popular Beach sundal recipe – with full video and step-by-step pictures.
Thenga manga pattani sundal is a very popular Tamilnadu-style sundal recipe. You can widely get this in the World famous Marina Beach. Tamilnadu is known for its street food and this one is quite popular among them. I posted Thenga manga pattani sundal recipe in Jeyashri’s Kitchen long back. This rice is inspired by that same recipe.
The aroma of coriander leaves, curry leaves, ginger, and green chili along with fresh mango brings an excellent taste to the rice. I didn’t add onion or garlic to this recipe, so you can make this as a neivedyam during festival days. A protein-rich rice recipe, perfect for lunch box too. Do give this a try in this mango season. I used sona masoori rice in this recipe, you can replace basmati rice or even millets too.
Also check out, Raw mango sevai, Manga sadam, raw mango chutney, Raw mango rasam and Kerala style instant raw mango pickle recipe
Thenga manga Pattani sadam
Ingredients
- 1.5 cups cooked rice
- 3 tsp coconut oil
- ½ tsp mustard seeds
- 1 tsp urad dal
- 1 red chili
- 2 tbsp peanuts
- 3 tbsp coconut
- Salt as needed
- ¼ tsp turmeric powder
- 2 pinches asafoetida
- ¼ cup dried green peas
To grind
- 1 small piece of raw mango
- 1 green chili
- 1 small piece of ginger
- Few coriander leaves
- Few curry leaves
Instructions
- Ensure the rice is cooked into separate grains.
- Grind the raw mango, green chili, ginger, coriander leaves, and curry leaves into a coarse paste, without adding any water.
- Soak the green peas overnight and pressure cook this for 4-5 whistles.
- You can use fresh green peas also instead of this.
- In a pan add 3 tsp coconut oil and add ½ tsp mustard seeds, 1 red chili, and 1 tsp urad dal.
- Once the mustard seeds splutter add the raw peanuts and cook on medium flame.
- Now add 3 tbsp of coconut to this and saute for 1-2 minutes.
- You can now add the coarsely ground mango paste to this.
- Add salt and turmeric powder to this.
- Mix well and cook for 2 minutes.
- Now add the cooked peas to this.
- If adding frozen peas, add it and cook for 2 minutes.
- Mix well and add the cooked rice to this.
- Gently mix everything well and ensure even mixing.
- Switch off the flame.
- Thengai manga Pattani sadam is ready.
- Serve with a simple vadam or appalam or a raita
Notes
1. You can pack this for lunch box too. 2. Frozen peas can also be used instead of dried peas. 3. Instead of green chili, you can add red chili while grinding for the Thenga manga Pattani sadam.
- Ensure the rice is cooked into separate grains.
- Grind the raw mango, green chili, ginger, coriander leaves, and curry leaves into a coarse paste, without adding any water.
- Soak the green peas over night and pressure cook this for 4-5 whistles.
- You can use fresh green peas also instead of this.
- In a pan add 3 tsp coconut oil and add ½ tsp mustard seeds, 1 red chili, and 1 tsp urad dal.
- Once the mustard seeds splutter add the raw peanuts and cook on medium flame.
- Now add 3 tbsp of coconut to this and saute for 1-2 minutes.
- You can now add the coarsely ground mango paste to this.
- Add salt and turmeric powder to this.
- Mix well and cook for 2 minutes.
- Now add the cooked peas to this.
- If adding frozen peas, add it and cook for 2 minutes.
- Mix well and add the cooked rice to this.
- Gently mix everything well and ensure even mixing.
- Switch off the flame.
- Thengai manga Pattani sadam is ready.
- Serve with a simple vadam or appalam or a raita
Notes:
- You can pack this for a lunch box too.
- Frozen peas can also be used instead of dried peas.
- Instead of green chili, you can add red chili while grinding for the Thenga manga Pattani sadam.
