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I am Mrs. Kalpana Sudhakaran. I was born and brought up in Kumbakonam of Tamilnadu. I am a house wife. My husband is working as a software consultant. Now we are residing in Chicago. My interest is cooking  different type of recipes.

Tenga-Manga  sundal:


kabuli chana                      -1 cup

big onion                          -finely chopped

green chillies                     -5(finely sliced)

coconut                            -1/4 cup( scraped)

carrot                               -4 spoon(grated)

mango                              -4 spoon(grated) optional

cilantro leaves                    -1/4 cup

curry leaves                       -1 spring

musturd seeds                    -1 spoon

oil                                     -1 spoon

salt                                   -little bit

Cooking method:

Soak kabuli chana for 6 hours. Then pressur cook chana for two whistle. Take a kadai and pour the oil in kadai. Then put the mustard seeds and wait for pop out. Put the curry leaves ,onion ,chillies. Fry them for one minute. Add the grated carrot and then fry for some time. Add mango , chana, salt. Fry for some time. Finally add grated coconut mix well. Remove from fire then add corriander leaves and mix well.




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