20 December 2020


Tea Kadai Sundal recipe is from the regular tea shop where my Husband is a frequent visitor. It's a posh pretty tea stall with sandwiches, bajji and bonda varieties too. Tea Kadai anna makes this in front of us around 3 pm it gets over by 5 pm max. The specialty of this sundal recipe is no garam masala or any processed paste are used. He has a very huge pressure cooker in which the white peas is cooked and he reserves the stock and uses it little by little when the sundal gets dried up.

White peas - 1 cup
Onion - 1 no
Tomato - 1 no
Red chili powder - 1 tsp
Coriander powder - 3/4 tsp
Turmeric powder - 1/ 2 tsp
Mustard seeds - 1/2 tsp
Oil - 1 tbsp
Curry leaves - 1 tsp
For Garnishing:
Coriander leaves - 2 tbsp
Onion finely chopped - 1/4 cup
Raw mango - 1/4 cup grated or chopped
For Green chutney:
Mint leaves - hand full
Coriander - hand full
Green chilies- 2 nos

Salt as required

Soak peas overnight. Discard the water and pressure cook with 1 pinch salt enough water to soak for 3 whistles and keep aside.

Heat oil in a pan add mustard once it splutters add curry leaves saute well add onions saute it add tomatoes and cook till it softens.

Add chili, coriander, turmeric powder give a nice mix add cooked peas with the water in which it was cooked add salt and cover and cook it and bring to boil if the water reduces add half to one cup water as per your need mix well boil for a minute and then switch off heat.

For green chutney blend all ingredients until smooth with very little water and use.

Serve in a bowl topped with chopped onion, chopped green mangoes and drizzle green chutney and fresh coriander and serve hot.

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