THENGAI MANGAI PATTANI CHUNDAL

Thengai, mangai Pattani chundal is a famous beach side chaat in South Side.  Whenever I go to Marina Beach or any other beach in Chennai, i do not return home without eating this. Thengai means coconut, Mangai means mango and pattani means white watana boiled.

The hot white watana with coconut and mango bits with lime juice and masala is like we eat the hot sweet corn  in Mumbai.    I love this crunchy munchy item.  whenever you go to Chennai in beach, do not forget to eat this.

Now as I told you mango season is on, maximum utilisation of mango is going on.  Hope you will too enjoy this.

Thengai Mangai Pattani chundal is made with White watana, coconut bits and  mango bits with masalas.

Preparation time:  15 minutes

cooking time: 30 minutes

serves : 2-3

Ingredients:

1 bowl of boiled white watana (white peas) (soak the watana overnight)

1 small mango or a portion of big mango

6-7 slices of coconut cut into bits

1/4 tsp turmeric powder

salt as per taste

1/2 tsp chaat masala

1/4 tsp red chilli powder

a pinch of asafoetida

juice of 1/2 lime

chopped green coriander for garnishing

Method:

1.  Boil the watana with salt and turmeric powder, asafoetida in a vessel. do not over boil. remove excess water and keep aside.

2.  Cut the mangoes and coconut into bits. keep one or two pieces of mangoes lengthwise and cut as shown in the picture above.

3.  Take a bowl, add the watana, mango and coconut bits.

4.  Add the chaat masala, red chilli powder, lime juice, salt  and mix well

5.  Garnish with the lengthwise mango cut pieces and coriander leaves and serve.

Variation:  You can add chopped onion and tomato  if you prefer.

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