Raddish poriyal -(side dish)

Ingredients:- for four members
Raddish - 350 to 500 Gms
Few fennels- for good smell (Sombu)
Onion - chopped into pieces
4 T.Spoons - Bengal gram (half cooked)
2 T. Spoon Chilli powder (or as per spicy)
Salt - As per taste
Turmeric - a pinch
Seasoning Items - Mustard, Urad Dhal, Curry LEaves, Little asafoedita,
Shredded coconut - Few
(since Raddish will smell odd for some people, while cooking in this method it gives good taste and will take of the smell it gives)

Preparation:-

First peel raddish skin, cut it into very small pieces and wash them.
Cook them with chilli powder and salt till raddish become soft.
Keep kadai on medium heat, pour some oil in it. After oil gets heated, put some mustard, urad dhal and fry.After mustard splutters, add curry leaves, and then green gram and fry a little and add raddish,turmeric powder, mix well.
Finally add shredded coconut for more taste.
Keep them on flame for just some 5 more minutes and mix often for the taste to spread all over.

Thus raddish poriyal is ready and it goes well with sambar rice and karakuzhambu rice.

Tip:- U can also gring coconut and fennel seed together and add, fry them before adding raddish.Also in this same way you can prepare plaintain pith and it really tasted great.