Pattani Guggillu or Pattani Sundal – Devi Navratri Special Recipe

Home / Indian Food / Andhra / Pattani Guggillu or Pattani Sundal – Devi Navratri Special Recipe
Pattani or Dried Green Peas Sundal - Navratri Naivedyam
Pattani or Dried Green Peas Sundal

Devi Navratri is a time of celebration in the south and I cannot wait for it to begin. I had waxed eloquent about my love for these 9 days in last year’s post on Sengala Guggillu or Bengal Gram Sundal, so I won’t bore you again. 😀

In many South Indian homes and temples, during Navratri, a variety of Sundal or Guggillu is offered as prasadam to people who visit. Sundal or Guggillu are nothing but some kind of soaked dried lentil seasoned with coconut. I have already posted the recipes for Chickpea or Konda Kadalai Sundal,  Sengala Guggillu or Bengal Gram Sundal, Sweet Corn Sundal, and Peanut or Verkadalai Sundal.

Today I am posting the recipe for Pattani Guggillu or Pattani Sundal.

How to Make Pattani Guggillu or Pattani Sundal

Serves: 4

Soaking Time: 6 to 8 Hours

Cooking Time: 20 Minutes


  1. Pattani or Dried Green Peas – 1 Cup
  2. Grated Coconut – 1/4 Cup
  3. Split Black Gram or Udad Dal – 1 tbsp
  4. Mustard Seeds – 1/2 tsp
  5. Red Chillies – 2
  6. Curry Leaves – 4 or 5
  7. Oil – 2 tsp
  8. Asafoetida or Hing – A Pinch
  9. Salt to Taste


  1. In a large vessel, soak the Pattani or Dried Green Peas in at least 3 cups of water for 6 to 8 hours.
  2. After the peas are well-soaked, drain the water.
  3. Add 2 Cups of fresh water and 1/2 tsp salt.
  4. Pressure cook for 2 whistles.
  5. Drain the water completely and set aside,
  6. In a wok or kadai, heat the oil.
  7. Add mustard seeds and wait till they splutter.
  8. Add udad dal and fry till it is golden brown.
  9. Turn the heat to low
  10. Add split red chillies, curry leaves and asafoetida.
  11. Stir-fry for a minute.
  12. Add the cooked Pattani, grated coconut and salt, if required.
  13. Stir-fry for a couple of minutes.
  14. Turn off the heat.
  15. Offer the Pattani Guggillu as Naivedyam and serve as prasadam.


  • Do not overcook the pattani. The Pattani should be cooked just enough such that it breaks when pressed with a finger but not mushy!

I would love to hear from you!

%d bloggers like this: