Pressure cook moong dal with ½ cup water for 2 whistles in medium flame.
Pick the leaves alone from the stalk and clean (wash).
Boil little water, add the leaves, sambar powder, salt, sugar and turmeric.
Grind coconut with little water and rice flour.
Once the keerai is cooked, add cooked dal, ground coconut and mix well.
Bring to boil and switch off the flame.
Temper with the items given under ‘To temper’ table.
Add finely chopped shallots.
Fry until golden and mix with the kootu.