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
- Navadanya sundal
- Kondakadalai sundal
- Pachaipayaru vella sundal
Green Peas sundal recipe
- 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.
- You can replace green peas with peanuts or chana too.
- You can soak the green peas and drain the water and keep in the freezer for later use. Cook it and use whenever needed.
- No onion garlic, Pattani sundal is ideal for evening snack too.
Peas sundal recipe
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.
