Soak chana dal for half an hour.

Pressure cook the chana dal, elephant yam, turmeric, chilly powder, and salt on medium flame for 1 whistle.

Add ash gourd to the pressure cooker and cook for another whistle.

Once the pressure settles, open the cooker and set aside.

Grind the grated coconut with cumin seeds to a coarse paste.

Add the paste to the cooked vegetables and chana dal mix. Allow to boil on low flame.

Add crushed jaggery and boil for 1 minute. Remove from flame and set aside.

Heat oil in a pan, add mustard seeds. Once they pop, add urad dal, dry red chilly, and curry leaves.

Add the seasoning to the curry.

In another pan, add 2 tsp of oil and roast grated coconut on medium flame until it turns brown.

Add pepper powder to the roasted coconut and fry for a few more seconds.

Mix the roasted coconut into the curry.

Koottu curry is ready to serve.