Course: Festival recipes,, Navaratri Sundal, Snack
Cuisine: Indian, South Indian
Keyword: Festival recipes, South Indian festival
Author: Jeyashri suresh
Salt as needed
Few coriander leaves
A small piece of ginger
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.
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.