Heat ½ teaspoon of oil in a pan and add all the items to roast and grind except coconut. Roast them until golden brown and finally add grated coconut. Give a quick stir and switch off.

Transfer the roasted ingredients to a mixer. Grind it to a coarse powder without adding any water. Set aside.

Peel the skin off from chow chow and cut into two vertical pieces. Remove the white part in the middle.Then chop them to small cubes.Take the chopped chow chow pieces and moong dal in a small pressure cooker along with turmeric powder and salt. Add a cup of water to it. Pressure cook it for three whistles and open the cooker once the pressure released.

Now add the ground spice powder to the pressure cooked chow chow and mix it slowly. Start boiling the kootu in low medium flame for 5 minutes or until the kootu consistency is reached. Switch off the flame once done. Heat a tadka pan and add the items to temper. Let the mustard seeds crack and urad dal turns brown, then add curry leaves. Fry for a minute. Transfer the tempered items to the kootu and mix it well.