Make a checklist, collect required ingredients, and keep them within your reach.

Make a checklist, collect required ingredients, and keep them within your reach.

Cook mung dal and taro in a in a pressure cooker. Place a bowl with moong and 3c of water in in the cooker, keep a plate with taro over this. Cook with steam under pressure. After the pressure develops reduce the heat, turn off the stove after 15 min. Remove the cooked taro and moong. Let cool, peel the taro

Over medium heat, in a saucepan with oil, fry fennel, fenugreek green chiles, coriander seeds, urad and chana. Turn off the heat. Soak the contents in a bowl.-15 minutes. Blend with ginger and coconut in a wet grinder to make a smooth paste.

To make buttermilk, whisk curd in a cup of water, Over medium heat in a saucepan temper mustard seeds, curry leaves and asafetida in hot oil. Let mustard seeds pop. Add 2 cups of water. Bring it to boil. Stir in cooked moong. Simmer the heat. Add the cooked and peeled taro. Stir in buttermilk and coconut paste. Stir in turmeric powder, In a mall bowl mix besan with 1/2 c of water add this to the cuury. It would make the gravy thick. Turn off the heat after a couple of minutes. Salt to taste

Add curry leaves. Morkuzhambu is ready to serve, Taste, Serve with rice, papad and vegetable