Beach Sundal Masala

Chennai Beach Sundal Masala !! My most favorite recipe of Chennai. Whenever I visit Marina beach, I don't come without having this sundal. The flavours are simply amazing and the way they serve is fantastic.

Most of you would have seen this picture on a beach, a plate full of sundal curry over a stove at low flame will be continuously burning, sides of the curry will be decorated with slices of tomato. When we place an order, they scoop some of the sundal and mixes with the curry. Serving will be fun, they crush masala vadai or poori in a plate, pour the piping hot Sunday gravy with some garnishing. One plate is more than enough for an evening time snack.

Since I'm staying in Singapore, only when I reach Chennai I can have this recipe, so I thought to recreate this awesome recipe at home. Simple and delicious recipe for all Chennai lovers.

Ingredients : 

• Soaked green peas - 1 cup  (Soak for 6-8 hours)
  
• Chopped green chilly - 1 no 
• Chopped ginger and garlic - 2 tsp 
• Chopped onion - 1 no 
• Chopped tomato - 2 nos 
• Curry powder - 2 tsp 
• Mango powder - 1/4 tsp 
• Chopped Coriander leaves - 2 tsp 
• Salt - For taste 

For Vadai

• Bengal Gram - 1/2 cup 
• Dry red chilly - 4 nos 
• Curry leaves - 5 nos 
• Fennel seeds - 1 tsp 

(Soak all these for 1 hour before you start the recipe)

For Green chutney

• Coriander Leaf - 1 cup 
• Mint leaves - 1/2 cup 
• Green chilly - 3 nos 
• Lemon juice - 2 tsp 

(Grind all these in a mixer to a fine paste with little water)


For Vadai

1. Grind all the soaked ingredients without water
2. Add the salt required for the vadai and mix well 
   
3. Make this vadai mix into small balls 
4. In a deep pan, add oil required for frying and maintain at medium flame
5. Drop in the balls in hot oil
6. Fry them all in medium flame till golden brown
7. Once it cools down, crush them all in a serving bowl and keep aside. 

For Gravy 

Pressure cook the soaked green peas with salt for 4-5 whistles. 

1. In a pan, add 2 tsp of oil, add green chilly, ginger and garlic. 
2. Add the onion and fry till brown 
   
3. Once the onion is cooked well, add chopped tomato 
4. Cook tomato till mash state 
5. Add Curry powder and mango powder 
   
6. Add the boiled green peas and mix well 
7. Add water required for the gravy and bring it to boil 
   
8. Add the green chutney to the gravy and cook for 4-5 minutes in low flame 

For Serving 

Crushed masala vadai are already placed in a serving bowl, pour the hot sundal gravy and garnish with some lemon juice, chopped onion and coriander leaves.