Wash and cut the Kothavankai into small pieces. Cook green gram dhal (not too soft 3/4th cooked)and drain the excess water.
Put the kothavankai into a vessel and add sambar powder, turmeric and salt and add enough water to cover the vegetable. Cook till the vegetable is soft. Drain the excess water.
In a kadai put one teaspoon oil and when it is hot add mustard. When it pops up add asafotida powder and curry leaves and fry for a while. Put the cooked vegetable along with cooked dhal. Stir well. Add coconut gratings finally and mix well.
I cooked this today and came out well. 🙂