Wash and soak toor dal in hot water for at least one hour
Drain the water and add the required water, a pinch of turmeric powder, cover the separator with a lid
In another separator add chopped radish, required salt and 1 tablespoon of water, cover with a lid, and pressure cook the separator for 3 whistles, let the pressure settle naturally
In a pan add coriander seeds, channa dal, red chilli, fenugreek seeds, coconut oil and saute will they turn aromatic and change color
Add onion and saute for 2 minutes till they change color
Finally, add coconut and turn off the stove
Mix everything well and transfer them to a plate and cool
After everything is cool, add little water and grind
In a wide pan add oil and once the oil is hot add mustard seeds and fenugreek seeds, let them splutter
Add onion and saute till onions turn translucent
Add water, sambar powder, tamarind paste, and turmeric powder and mix well
Furthermore, add radish and boil for 10 minutes
add the ground mixture, mixie water, and mix well
Furthermore add salt and boil for 10 minutes, mix well in between
Add cooked dal, coriander leaves, curry leaves, hing, sugar and boil Kuzhambu for 12-15 minutes
Finally, add ghee and turn off the stove