Mullangi idicha kuzhambu

INGREDIENTS :
Mullangi ( Radish ) - 250gms
Thoor dal - 2tbspn
Urad dal - 2tbspn
Channa dal - 3tbspn
Red chilli - 8
Pepper - 1tbspn
Cumin seeds - 1tbspn
Tamarind - 1 lemon size
Jaggery - small piece
Turmeric powder - 1/2tspn
Onion - 1
Garlic - 20 cloves
Salt as needed
Asafoetida

TO TEMPER :
Mustard seeds - 1/2tbspn
Curry leaves - 1sprig
Oil

PREPARATION :
1. First peel the radish, cut it to lengthwise. Then in a pan pour 3tbspn of oil, add cut radish and saute it in medium flame till the raw smell goes & keep it aside.

2. Now in a pan add 2tbspn of oil, add thoor dal, channa dal, urad dal, cumin seeds, pepper, red chillies & roast it to a golden brown colour and allow it to cool.
3. Now add all the fried items to a mixer grinder & grind them to a coarse powder like ( idli podi ). Then transfer to a bowl, add 1cup of water & mix them without lumps & keep aside.

4. Now in a pan add 3tbspn of oil, add the chopped onions, garlic, curry leaves & saute it to a golden brown colour.
5. Now add the fried radish, tamarind juice, turmeric powder, asafoetida & bring them to boil till the radish is cooked.

6. Once it is cooked, pour the fried items mixed with water. While pouring it keep stirring because it ll form lumps. If needed add extra water and allow it to boil for 10 minutes in a low flame.
NOTE : Flame should be low otherwise it ll stick to the pan.
7. Finally, before removing it from stove add jaggery. Now transfer it to a vessel. Serve it with white rice.