Green Pea & Mango Snack Recipe – Authentic Indian Beach-Style Chivda

Last Updated on 6 months ago by Neha Deshmukh

Green Pea & Mango Snack Recipe – Authentic Indian Beach-Style Chivda

Hey everyone! If you’ve ever spent a summer afternoon on the beaches of India, you know the magic of a quick, flavorful snack to munch on while watching the waves. This Green Pea & Mango Chivda is exactly that – a little burst of sunshine and spice in every bite. I first made this when I was craving those beach days and couldn’t get to the coast, and it instantly transported me back! It’s become a family favorite, and I’m so excited to share it with you.

Why You’ll Love This Recipe

This isn’t just any snack; it’s a little slice of Indian summer. It’s quick to put together (especially if you plan ahead!), wonderfully flavorful, and has a delightful mix of textures. The sweetness of the mango, the freshness of the coriander, and the satisfying crunch… honestly, it’s addictive! Plus, it’s a fantastic way to use seasonal mangoes.

Ingredients

Here’s what you’ll need to whip up this delicious chivda:

• ½ cup dried green peas
• 1 onion
• ¼ cup shredded raw mango
• ¼ cup shredded carrot
• ¼ cup grated coconut
• ¼ cup coriander leaves, chopped
• Salt to taste
• 1 tablespoon oil
• ½ teaspoon mustard seeds
• 1 teaspoon urad dal (split black lentils)
• 1 sprig curry leaves
• 3 green chilies
• ⅛ teaspoon asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Dried Peas: Using dried peas is key for that authentic texture. They plump up beautifully when cooked and have a lovely bite. Don’t skip the overnight soak – it really cuts down on cooking time!
• Raw Mango: The tartness of the raw mango is what balances the flavors perfectly. If you can’t find raw mango, you can use a tart green apple as a substitute, but it won’t be quite the same.
• Tempering (Tadka): The mustard seeds, urad dal, and curry leaves are the foundation of so many Indian snacks. Every family has their own little twist on the tempering. Some add a pinch of red chili powder, others a dash of turmeric. Feel free to experiment! In South India, you might even see a little bit of chana dal (split chickpeas) added to the mix.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, soak those dried peas overnight. This is a crucial step! The next day, drain them and pressure cook with salt for about 4 whistles. Once cooled, they’re ready to go.
2. While the peas are cooking (or after they’ve cooled), get your veggies prepped. Shred the raw mango and carrot, and grate the coconut. Chop up that fresh coriander too.
3. Now for the fun part – the tempering! Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter and dance around for a few seconds.
4. Add the urad dal and curry leaves. Sauté for another minute until the dal turns golden brown and fragrant.
5. Throw in the green chilies and asafoetida. Sauté for about 30 seconds, being careful not to burn the asafoetida.
6. Add the chopped onion and sauté until it becomes translucent.
7. Now, gently mix in the cooked peas.
8. Finally, layer the shredded mango, carrot, coconut, and coriander on top. Gently combine everything, making sure not to mash the ingredients. Cook for just 2 minutes to let the flavors meld.
9. Serve warm and enjoy!

Expert Tips

• Don’t Overcook the Peas: You want them cooked through, but still holding their shape. Mushy peas won’t give you the best texture.
• Tempering is Key: Pay attention to the tempering! It’s where all the flavor comes from. Don’t rush it.
• Gentle Mixing: Be gentle when combining everything. You want to keep the textures distinct.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Spice Level Adjustment: If you like things spicy, add an extra green chili or a pinch of red chili powder to the tempering. My friend, Priya, loves to add a tiny bit of cayenne pepper for an extra kick!
• Festival Adaptations: This chivda is perfect for Makar Sankranti or Pongal. You can add a handful of puffed rice or roasted peanuts for extra crunch. My grandmother always made a huge batch for these festivals.

Serving Suggestions

This chivda is fantastic on its own as a snack with a cup of chai. It’s also a great side dish with dal-rice or as a little something to nibble on during a get-together.

Storage Instructions

Store leftover chivda in an airtight container at room temperature. It’s best enjoyed within 2-3 days to maintain its crispness.

FAQs

1. Can I use frozen peas instead of dried peas?

You can, but the texture won’t be quite the same. Frozen peas tend to be softer. If you use frozen peas, add them towards the end of the cooking process and cook for just a minute or two.

2. What is asafoetida (hing) and where can I find it?

Asafoetida, or hing, is a resin with a pungent aroma that adds a unique savory flavor to Indian dishes. You can find it in most Indian grocery stores, usually in powder form. A little goes a long way!

3. How can I adjust the sweetness/sourness of this snack?

Adjust the amount of raw mango to control the sourness. If you want a touch of sweetness, you can add a tiny pinch of sugar.

4. Can this chivda be made ahead of time?

Yes! You can cook the peas and prep the veggies a day in advance. Just store them separately and assemble the chivda when you’re ready to serve.

5. What is the best way to store this chivda to maintain its crispness?

Store it in an airtight container with a few dried red chilies. They help absorb any moisture and keep the chivda crispy.

Enjoy this little taste of India! I hope you love it as much as my family does. Let me know in the comments how it turns out for you!