In a kadai or pan, add the leaves and a cup of water. Cook the leaves until they become soft to bite and keep adding more water (as it dries) to cook it through completely. 

Meanwhile, cook the dhal separately until it is mashed well. 

Also, fry the ingredients, one by one (except the coconut) mentioned under to grind in a teaspoon of coconut oil. The cumin seeds and peppercorns should splutter and the urad dhal must turn golden brown. Then turn off the flame and add the scraped coconut to the pan. Let it cool and grind them to a fine paste.

Once the leaves are cooked completely, add the cooked dhal and the ground coconut paste. Add salt and ½ cup water; mix well. 

Bring it to a boil and keep it on the flame for another couple of minutes. Turn off the flame. 

In another kadai do the tempering. Add the coconut oil and once it is hot, add the mustard seeds and let it splutter. Then add the urad dhal, red chillies and curry leaves. Fry until the dhal turns golden brown. TUrn off the flame and add the asafoetida powder. 

Pour this tempering in the kootu and mix well. This gravy thickens on cooling. If needed, add little water before serving. It is of a thick gravy consistency and you should be able to mix it with rice.