Pacha pattani Sundal – Peas stirfry

The moment you finish setting up the golu, putting the idols setting the scene, the next question that follows is “sundal ready aa?”

I am sure this is the standard question in all households that celebrate this doll festival. I remember hearing my dad ask this question and now my husband too. To be honest, it is a huge job to set this multiple padis (shelves) and set the golu. Quite a tiring work, even if you do it as a family. So, on the starting day, I prefer to keep the naivedyam the simplest. I keep the sweet treat ready earlier, like peanut ladoo or rava payasam and then the sundal. In fact, there is no golu nivedyam without sundal.

Here is our collection of tried and tested sundal recipes from earlier posts

Navarathna Sundal (9 lentil stirfry)

Guggillu (chickpea sundal)

Rajma podi sundal (kidney bean)

Soybean Sundal.

Vellam payar sundal – Sweet adzuki bean

Pacha pattani sundal

We are looking at an age where we may book an affordable trip to Mars, thanks to Elon Musk! So things can be different. They are expected to be quicker and busier.

As I am a  busy bee, I look for quick and simple sundals as comfort, brain activating,  energy food as I try to balance a workday with bommai golu at home. At times, I forget to soak the beans for the sundal or have little time when I am back. These are the when, that handy bag of frozen peas looks so desirable. a quick peas stirfry is the naivedyam and also the one for dinner with vegetable curry and rice or phulkas.

Ingredients for this pattani sundal.

Frozen peas- The bag of frozen peas is a handy instant eat that is also healthy. A quick steam or blanch ensure these are cooked to bite. The vibrant green colour makes all the peas stirfry look so delicious on the plate. In this recipe, we have directly added with washed frozen peas to the tempering and that heats them all together.

South Indian tempering- the Classic South Indian tempering ingredients for most stirfries is the whole mustard seeds, the split black gram dal, the chillies and the curry leaves. I have slightly altered this and stopped with the mustard as I wanted to use the other ingredients differently. The oil that you use to splutter the mustard and roast the other ingredients can be of your choice. I have used coconut oil.

Grated coconut – Freshly grated coconut brings in a sweet, milky mellowness that complements the soft peas. This also is the base for the flavourful fresh ingredients you are adding along. If you don’t have fresh coconut, you can use frozen grated coconut for this recipe.

Lemon grass- The unique flavour of lemongrass is the one that picks up the peas. This is a twist that I started using when I was in Malaysia. When combined with peas it gives a fresh perspective to the frozen peas.

Ginger – Ginger goes wherever the lemongrass goes. They taste fantastic together in any dish you add. Fresh ginger root may be unavailable at all times. The use dried ginger powder. The flavour changes a bit, but still tastes wonderful together.

Green chillies – Either you can pound the lemongrass, ginger and green chilli together or chop in the green chilli. This depends of the heat that you want for the dish. I prefer to chop some deseeded green chilli into the dish as I don’t prefer it hot!! just the flavour works for me.

These peas stirfry recipe is very different from the regular beach style thenga manga pattani sundal. The details of the ingredients and quantities are in the recipe card below. 

Pacha pattani Sundal

Peas stirfry with aromatic coconut, a grain-free, nut-free, vegan, protein-rich recipe under 15 minutes.

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Prep Time 5 mins

Cook Time 10 mins

Total Time 15 mins

Course sidedish, Snacks, Soups and salad, Traditional

Cuisine Autumn, diabetic friendly, Fusion, gluten free, Indian, One pot, South indian, Spring, Summer, Vegan, Vegetarian, Winter

Servings 4 people

Ingredients

  

1x2x3x

• 1 tsp coconut oil use oilive oil if you do not like the flavur of coconut oil.
• 1/4 tsp mustard seeds
• 1/4 tsp fresh ginger root grated
• 1/4 cup grated coconut Use desicatted coconut if you desire
• 1 inch lemongrass use the tender root part
• 2 cups frozen peas
• salt to taste
• 1/4 tsp tumeric powder

Instructions

 

• Into a Wok add the coconut oil followed by the mustard seeds.
• Lower the heat, as the mustard seeds, sizzle and splutter add the ginger and grated coconut.
• Pound the lemongrass root a with the back of your knife and add that as well to the coconut mix.
• Add turmeric powder, green chillies and salt and mix well.
• To this mix add the frozen peas and stir well.
• Add 2 tbsp of water and cover and cook for 2-3 minutes.
• Stir well till the peas are tender.
• Remove from heat and the sundal is ready to be served.

Notes

If using desiccated coconut you will need a bit more water. So add 5-6 tbsp for the coconut to absorb and soften as well.

Tried this recipe?Let us know how it was!

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Check out how we made the peanut ladoo from our youtube channel

Happy Bommaigolu, stay safe and offer virtual tambulams this year (2020) and leave us comments on your favourite golu memories and sundals. Here is one from my mum this year for your visual pleasure.

Stay safe and see you at the next post.