Beach-style sundal gravy |Pattani sundal gravy is a South Indian beach-style sundal gravy, topped with masala vadai and chutney. This recipe was first introduced to me by my nephew when I visited Chennai a 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 addicted to the taste of the gravy and decided to post the recipe for this beach sundal gravy here soon. But somehow, it couldn’t happen. Just the day before the start of Navaratri, a very good friend of hubby and who is quite close to all of us, messaged me if I had the recipe for Beach sundal gravy in Jeyashri’s Kitchen. And since I decided to post only no onion no garlic recipes during that time, I said 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 on 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.
Check out my beach-style thenga maanga pattani sundal recipe, and beach style kara pori
Method:
- 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 a little salt to them.
Beach sundal gravy
Ingredients
For the gravy
- ½ cup White peas | pattani
- 1 Onion
- 1 Tomato
- 2 cloves Garlic
- 3 tsp Oil
- 1 tsp Coriander powder
- 1 tsp Red chili powder
- 1 tsp Sombu podi| fennel powder or 1 tsp fennel seeds
- ½ tsp Mustard seeds
- ½ tsp Turmeric powder
- Salt to taste
- Curry leaves few
For Vadai
- ½ cup Channa dal
- 1 tsp Sombu |fennel seeds
- 2 Red chili 2
- 1 Onion
- Oil for deep frying
- Curry leaves few
- Salt to taste
For Green chutney (optional)
- Mint leaves a handful
- 2 tbsp Coconut
- 1 Green chili
Instructions
- 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 a little salt to them
- 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.
- 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 goes off and the tomato becomes mushy.
- 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 on a medium flame. Stir in between.
- The gravy should be a bit watery only, so if it thickens too much add a little more water.
- Keep this in a very low flame once it reaches the right consistency. Switch it off after 5 minutes.
- Drain the water from the soaked chana dal and grind this coarsely along with red chili, curry leaves, and fennel seeds.
- Grind without adding water to this. Add salt and finely chopped onions to the ground mixture.
- Heat oil for deep frying.
- While it is heated up, make the green chutney. This green chutney I adapted from Venkatesh bhatt show in Vijay TV
- Grind the mint leaves, coconut, green chili and salt. Add a little water while grinding.
- Green chutney is ready.
- 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.
- On a serving plate add one ladle of peas gravy.
- Add the fried masala vadai bits on the top.
- Sprinkle some green chutney on the top and garnish with coriander leaves.
- Serve immediately. Sprinkle some onions on the top before serving.
