Soak channa dhal for 1 hour.
Grind it along with coconut, ajwain seeds and green chillies to a fine paste.
Mix this along with turmeric powder to the butter milk and keep it aside.
Peel and cube the radish.
Pressure cook the radish for 3 minutes with minimum water.
Drain the cooked radish pieces and add it to the buttermilk mixture.
Heat oil and add mustard and urad dhal.
When they crackle add curry leaves and green chillies.
Add the prepared butter milk to the pan.
When the kulambu becomes frothy and is about to boil, remove from heat.
In the serving vessel add coriander leaves and salt.
Pour the kulambu over it and cover with a lid.
Serve after 5 minutes along with rice and appalam.
