Prepare a checklist. Keep supplies close at hand.
Add curd and 2 cups of water in a bowl and whisk to make buttermilk

Prepare a checklist. Keep supplies close at hand

3
Cook mung dal in a pressure cooker in a bowl with 2 times water. Place a plate on top of the dal and keep the chopped turnip in it. Place the cooker on high heat. After building up the pressure, Simmer the fire. Turnip should be cooked 50%, do not overcook. Turn off the stove.
Take out the cooked goods and let cool. Peel the turnip skin. Cut into small cubes

Make a paste. Fry the paste ingredients except the coconut in a pan over medium heat until aromatic. Soak in water for 10 minutes. Blend with coconut in a blender.

Add mustard, cumin seeds and turmeric powder to the hot oil in a deep saucepan over medium flame. Add buttermilk, cooked dal with water, reduce the flame. Bring it to boil; add turnip and asafetida. After 5 minutes add the paste and mix. After the gravy thickens a little add salt and stir and switch off the stove.

Transfer the morkuzhambu to a serving bowl. You may serve with rice., Rice mixed with morkuzhambu, and ghee and with papad tastes great.