Sundal is a type of salad very famous in Tamil Nadu. Particularly this sundal is a famous street food. You can see vendors selling this piping hot in small carts in bus stands and railway stations. Those who are blessed with a beach in Tamil Nadu will know about this sundal. Kids sell this in paper cones in beaches. My husband is a great fan of this sundal. He used to buy this whenever we go for a walk around Meenakshi Amman Temple at Madurai or when we go to the park with Sruti. As mangoes are in season, I tried to replicate the sundal at home and was satisfied with the result. PK gave me a thumbs up for the sundal. Even Sruti liked it very much. As the name suggests, the sundal has peas, mangoes and coconut as the main ingredients. I have diced the mangoes but you can also grate it and add to the sundal.
Dried Green Peas-1/2 cup
Mango-1/2 cup (diced into small cubes)
Carrot-2 -3 tbs Grated
Mustard-Urad dhal-1 tsp
Hing/ Asafoetida-1/4 tsp
Curry Leaves-1-2 sprigs
Coriander Leaves-2 tbs
Coconut-1/4 cup (grated)
Roasted Gram Powder (Pottukadalai Maavu)-2 tbs
1. Soak dried green peas overnight.
2. Pressure cook for 4-5 minutes the next day.
3. Drain water and keep it aside.
4. Heat oil and add mustard urad dhal, hing and curry leaves.
5. When they splutter, add onions and green chillies.
6. Saute until golden.
7. Add the carrot and mango and saute for a minute.
8. Add the cooked peas, salt, and half of the coconut.
9. Add the roasted gram powder and saute for a minute.
10. Add the remaining coconut and coriander leaves.
11. Mix and remove from flame.
12. In a serving plate/ cup / paper cone take some sundal, top with onion and carrot and serve immediately.