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
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- Navarathna sundal
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- Vellam payarsundal
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- Soybean sundal
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- Rajma sundal
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- Gugillu
Navarathna Sundal (9 lentil stirfry)
Rajma podi sundal (kidney bean)
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 on 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
Equipment
- wok
Ingredients
- 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
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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 in the next post.
Thank you for sharing that tasty and healthy food recipe.
Absolutely delicious!
Hi Seema,
I loved reading about the favorite beans and grains of the Navagrahas. Love the Golu decorations and the various sundals.
Happy Navratri to you!
Green peas as a snack which can even be cherished with a cup of tea is interesting to hear. With simple ingredients, one can really have a wonderful healthy snack.
Good to know that a healthy snack on its own green peas can be transformed into delicious sundal. The flavours sounds amazing. A good read about the favorite beans and grains of the Navagrahas.
Your Sundal collection is awesome.
Sundal with frozen green peas is one of the simplest of the Sundal varieties. A healthy and delicious snack for all ages. Loved reading about the favourite beans and grains of the navgraha.
Beautiful post and it is so interesting to learn about the legumes and grains that the navagraha liked. Green peas sundal looks fresh and delicious. Thanks for sharing.
Come Navratri and I get so excited to see all Sundal recipes, this green peas sundal sounds so delicious and loved reading about Gollu traditions.
Loved the gollu decoration and sundal recipe! I never had peas sundal, this protein packed stir fry looks delicious!
It’s been so long since I have had sundals… Yours is really tempting me to make some and much on them. The addition of lemongrass is very interesting!
This preparation is so simple and flavourful. I used to make in Chennai. I love all kinds of sundal.
Beautiful set up Seema, so colourful. A healthy, tasty and easy Pacha Pattani Sundal. Am sure the addition of lemongrass root adds a unique flavour.
It is a delight to see a collection of sundal recipes on this blog. I have enjoyed chickpea sundal at a friend’s place for the golu festival- same as the one mentioned in this post. In fact, I will visit your blog when I make these sundals. The idea of adding lemongrass to sundal seems innovative.
😀 I love the way the question is asked. Like what have you been doing? Anyway, I love the addition of lemon grass to the pacha pattani sundal. I think I can make some for our breakfast tomorrow! Hubby loves sundal and he will love a sundal breakfast.
Lovely Golu pics, Seema. By the way, I love Sundal anyday and Navratri is just an excuse to make it everyday then. Paccha Battani Sundal looks fab now craving for it !
I love sundal and I make it even on regular days for lunch. Iiked this idea of making sundal with fresh/frozen peas.. I must try it as I have always made with the dried peas .