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 Grind all the soaked ingredients without water Add the salt required for the vadai and mix well Make this vadai mix into small balls In a deep pan, add oil required for frying and maintain at medium flame Drop in the balls in hot oil Fry them all in medium flame till golden brown 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. In a pan, add 2 tsp of oil, add green chilly, ginger and garlic. Add the onion and fry till brown Once the onion is cooked well, add chopped tomato Cook tomato till mash state Add Curry powder and mango powder Add the boiled green peas and mix well Add water required for the gravy and bring it to boil 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.