Pattani sundal

So long this sundal was in my draft. Since Navarathiri is nearing, I do not want to delay. These type of sundal remembers sea shores in Chennai. Small boys hold a closed pail with sundal and sell, 'Thengai, mangai pattani sundal'. I never buy those sundal, will think of the water they use, and get back but I have tasted once. It would be warm sundal in the pleasant windy near the beach. 

I love to keep kolu. we don't have an tradition of celebrating. But never miss attending kolu. During navarathiri, sundal can be given in conned paper too. If they don't want to eat they may fold and take home :)
 

Ingredients:

• Dry green peas - 1 cup
• Salt - to taste

To grind:

• Grated coconut - 3 tbsp
• Green chilly - 2
• Ginger - a small piece
• Asafoetida - 1/4 tsp
• Cumin seeds - 1 tsp

To temper:

• Oil - 2 tsp
• Mustard seeds - 1 tsp
• Asafoetida - a generous pinch
• Red chilly - 1
• Curry leaves - 5

To garnish:

• Grated mango - as per need
• Grated coconut - as per need 

Method:

Soak the peas for 8 hours or overnite. Pressure cook the peas in simmer for 10 minutes with salt. In the blender add the ingredients 'to grind'.

Grind without adding water. Heat a pan and all the items given under 'to temper' accordingly. Transfer the coconut(ground) mixture to the pan and fry for a minute.

Keep stirring, if it sticks add one more tsp of oil. Add the boiled peas without water. If there is little water in the pan, keep stirring in high flame. Adjust salt. After the water has reduced switch off. Add grated mangoes and fresh coconut.

Serve in the conned paper or bowl.