Raddish Poricha Kozhambu

Ther are two ways of making porchia kozhambu. One is Thanjavur style and the other one is Kerala style Poricha Kozhambu.  This is Kerala Style Poricha Kozhambu. I wanted to make eggplant poricha kozhambu, but after finishing the preparations, I realized that there is no eggplant in my fridge. Then wanted to try it with raddish. Here goes the recipe.

Ingredients:-

1. Raddish - 1 cup (chopped)
2. Red Karamani (Red Cowpea Beans) - 3/4 cup
3. Tamarind - medium lemon sized (2 cups approx)
4. Turmeric powder - 1/2 tsp
5. Salt to taste
6. Sambar powder - 1 1/4 tsp (acc to taste)
7. Jaggery - 2 tsp (optional)

To Grind:-

1. Coriander  Seeds - 1 1/2 tsp
2. Channa Dhall - 1 tsp
3. Urad dhall - 1/2 tsp
4. Fenugreek seeds - 1/4 tsp
5. Red chillies - 1 or 2 (acc to taste)
6. Shredded Coconut - 1 tbsp

For Seasoning:-

1. Oil - 2 tsp
2. Mustard seeds - 1/2 tsp
3. Fenugreek Seeds - 1/4 tsp
4. Hing - few pinches
5. Curry leaves - for garnishing

Pressure cook karamani till its done and keep it aside.  In the mean time, squeeze tamarind juice and keep it aside. Take a wide bottomed pan, put the raddish pieces, tamarind water, turmeric powder, sambar powder and required amount of salt and let it boil or 7 to 10 minutes or till the raddish is 3/4th cooked.  Mean time, fry the ingredients given "To Grind" to golden brown and grind it into a fine paste. Keep it aside. When the vegetable is 3/4th done, add the grounded paste to it along with required amount of water and let it boil for another 5 minutes. Now add the cooked karamani to it along with the powdered jaggery (optional) and let it cook for another 5 minutes. Now Poricha Kozhambu is ready to serve. It goes really well with white rice. Also with Verum arisi adai.