A visit to Marina beach is incomplete without munching the sundal or enjoying the tangy theekka milaga bajji. I used to admire the young lads mostly in their early teens selling sundal with full vigor. I personally feel that certain eats would have the fullest satisfaction if had in a small quantity like this sundal which is given in a small paper cone, 4 to 5 mango pieces dipped in red chilly and salt in front of Nallis in T'Nagar etc etc, But, since I had to wait for another couple of months to visit Chennai and the Marina beach, I prepared at home and it was a huge success and all of us at home had this sundal sitting in the Corniche which is quite similar to the Marina.
Chenna - 1/2 kg
Green chillies - 2 tsp finely chopped
Curry leaves - 2 tsp
Coriander leaves - 4 tsp finely chopped
Mustard seeds - 1 tsp
Mango - 1/2 mango finely chopped
Grated fresh coconut- 4 tbsp
Ginger - 1 tsp finely chopped
Lemon - 2
Boil the chenna with salt and strain in a colander. In a heavy pan, add oil and then the mustard seeds, when it splutters add the green chillies, curry leaves and add the cooked chenna. Stir it till it is dry and devoid of any water content. Now, add the coriander leaves, finely chopped mango pieces, finely chopped ginger, grated coconut and the juice of two lemon. Mix well and the spicy 'chat pata' sundal is ready to eat.
'If the divine Creator has taken pains to give us delicious and exquisite thing to eat, the least we can do is prepare them well and serve them with ceremony' - Fernand Point