I don’t know if I could call this street food, because I’ve only tasted these in Tamilnadu (South India) beaches. It is quite an experience, munching on this hot and spicy sundal while caressed by the salty ocean breeze. It is called “Thengaa (coconut) Maangaa (green mango) Pattaani (peas) Sundal”. I have never tasted coconut in this sundal, so I don’t add coconut in my recipe.
(Traditionally dried green peas are used for this sundal, but I love chick peas.)
- In a pan/wok, heat 3 tsp of oil and splutter a tsp of mustard seeds. Then saute the chopped green chillies, grated ginger and curry leaves.
- Then add the onions and green mango together and saute, just enough to take the edge off. The onions and mango shouldn’t become too soft.
- Saute the grated carrot. Again , make sure they don’t soften too much. Add salt to taste.
- Add the chick peas and mix with the other veggies. Add crushed garlic and mix well. Garlic is optional, but it is always wise to add some garlic to all your lentils/beans recipes 🙂
- Finally sprinkle the chopped cilantro and turn the heat off. Add more salt if needed. Also if you want to make it more spicy , you can add crushed red peppers.
- Cover with lid and leave the sundal in the same wok for at least 10 minutes (with heat turned off).
- And you have to serve this sundal in paper cone to complete the beach experience.
[After I prepped all my vegetables today, I realised that my camera was completely out of charge. I couldn’t wait an hour for the camera to re-charge as the kids were already in the car with their beach toys. So all pictures were taken with my windows phone today. Though I had some lighting issues, I think they turned out okay 🙂 ]
This is a perfect rainy day snack without frying (ready in 5 mins). If you crave for bajji/pakora on a rainy evening, but double thinking it because of its deep frying, try this, same flavor, same taste sans the frying.
Mix 5 tbsp. of besan (chick peas flour) + 2 tbsp. of rice flour + 1 tsp turmeric powder + 2 tsp chlli powder + salt to taste.
Add water and make batter with the consistency of bajji/pakora batter.
In a non-stick pan add a tbsp. of oil and fry mustard seeds, urad dhal, curry leaves and chopped green chillies.
Sauté chopped red onions and coriander leaves. (You can add thinly sliced bell peppers also).
Pour in the prepared batter and stir.
Keep stirring as the batter thickens.
Try breaking the big chunks while stirring…
This is just like scrambling an egg. If you don’t use a non-stick pan, you might have to use more oil.
And its done… This is traditionally a side for rice, but I like it as a snack.
This recipe is so easy, you can make it faster than reheating the frozen rings 🙂
Cut the onion in rings. I am using white onions, I have tried with red onions too. So yellow, white , red…they are all good.
The shortcut to the batter is to use pancake mix . To cup of pancake mix , add red chilli powder, garlic powder, a pinch of salt. In case you can’t get pancake mix, you can make your own as below :
1/2 cup flour
3/4 tsp salt
1/2 tsp baking powder
1 egg beaten
1/2 cup milk
Add water to make a batter, the batter doesn’t have to be smooth. consistency similar to bajji/pakora batter.
Bread crumbs ( any kind, regular, panko or pulsed cornflakes).
Dip the onion rings in the batter and then roll them in bread crumbs.
These are ready to be fried.
Fry the rings in oil to golden brown.
Coating with bread crumbs is optional. I prefer just batter fried rings… kids do love the crunch of the bread crumbs.
To make a simple dipping sauce : Mix your favorite hot sauce with your favorite ranch.
Wasn’t that easy ? 🙂