Dry green peas (pattani): 2 cups
Raw mango (mangai / kachcha aam): 1
Coriander seeds( malli / dhania) : 4 tsp
Coconut (thengai / nariyal): 1/4 cup
Mustard (kadugu / rai / sarson): 1/4 tsp
Red chili (vara milakai / lal mirchi): 8
Asafetida (Perungayam / Hing): one pinch
Husked black gram (Ulundham paruppu / Urad dal): 1 tsp
Oil: 1 tsp
Salt: 1 tsp

Soak peas overnight in four cups of water, pressure cook in medium
flame for two whistles, strain the excess water and keep it aside.
Grind coriander seeds, coconut, and red chilies. Fry mustard, black
gram and asafetida in oil and add the ground masala. Keep frying until
a pleasant flavor comes out. Now add peas and salt. Cook for a few
minutes. Remove from flame. Garnish with chopped mangoes. Serve hot or
cold. Suitable to serve during festivals like Navarathri and Ayudha
puja / Saraswathi puja. During non season of mangoes, mango powder can
be used effectively.