Grind the fenugreek seeds, red chillies and coconut milk into a smooth paste.
In a saucepan, combine the ground masala and the spinach. Bring to a boil, reduce heat, and simmer five minutes.
Heat the oil in a small skillet. Add the mustard seeds, and when they sputter, add the udad dal.
Fry the dal until lightly golden and then add the tomato. Cook for another minute until the tomato begins to break down.
Pour on the kootu. Add salt to taste and serve hot.