Green Dried Peas Sundal / Pachai Pattani Sundal / Green Peas Sundal

"Pachai Pattani" in tamil is mostly added in many south indian tiffin along with other vegetables. Pattani Sundal is also one of the popular navarathri sundals that can be prepared easily. Process of preparing sundals is almost the same except that the soaking time might differ. Green Peas / Pachai Pattani sundal can be made in different ways. Here I have blogged the common version. We can also add shredded carrots, tiny pieces of mango and make a colourful version called "Thenga Manga Pattani Sundal". Needless to say that the leftover sundal can be added in sambar, kootu or kuruma along with other veggies at the end.

Ingredients

Green Peas / Pachai Pattani ) - 1 Cup

Water - Enough to soak the green peas.

Oil - 2 tsp

Hing / Asafoetida - 1 Dash

Mustard Seeds - 2 tsp

Urad Dal / Ulutham paruppu / Mina Pappu - 1 tsp

Curry Leaves - 1 small stick

Dry Red Chillies - 2 

Salt - As Required

Fresh coconut flakes - 1 tbsp

Method

• Soak the green dried peas / pachai pattani in water for 7-8 hours. Drain the water from the soaked peas.
• Pressure cook them for 2-3 whistles.  Drain the pachai patani and keep aside.
• In a cooking pan, add oil first. Add mustard seeds , urad dal , curry leaves, dry red chillies and temper them.
• When the mustard seeds sputter, add the drained cooked green peas into the pan.
• Add required amount of salt into the pan. Allow them to set for a minute with the salt.
• Finally add the grated coconut flakes into the pan and garnish them.
• Enjoy this sundal either as an evening snack or with meals. But its a very healthy option for kids.

Tips

• Do not overcook the green peas in the pressure cooker.
• You can make some special sundal powder ( using coriander seeds, red chillies) and sprinkle them at the end to enhance the taste of any sundal.