Split bengal gram - 1/4 cup + 1 tablespoon (tbsp.)
Chopped Onion - 1
Fresh shredded coconut - 2 tablespoon (tbsp.)
Fennel seed - 1/2 teaspoon (tsp.)
Chili powder - 1 1/2 tablespoon (tbsp.)
Mustard seed - 1/4 teaspoon (tsp.)
Spit black gram - 1/4 teaspoon (tsp.)
Curry leaf - 8
Oil - 1 tablespoon (tbsp.)
Salt - as needed
In a blender (mixer) add the coconut, fennel seed, little water as needed (3 tablespoon) and grind them into a fine paste.
In a pressure cooker add split bengal gram. Add water until the submerge. Pressure cook them for 2 whistle. Once the pressure release remove the lid.
Now avarekai , green chili, tomato, chili powder, 3/4 of the chopped onion, salt as needed, 1 cup of water. Now place the lid and cook for 2 whistle. Once the pressure is gone.
Add coconut milk, place in heat and bring to boil. Cook this for 2 minutes and remove from heat.
In a pan heat oil. Add mustard seeds, split black gram. Once the mustard seed stop splattering add rest of the onion, curry leaves and sauté until the onion turns translucent (golden brown). add this to the koottu. Mix well and serve.