Soak the kollu for 4–6 hours. Transfer to a pressure cooker, add 6 cups of water, and cook for 4–6 whistles. Reduce the flame and simmer for another 8–10 minutes. Drain the water (reserve it for kollu rasam) and keep the cooked gram aside.
Heat oil in a kadai. Add mustard seeds, urad dal, jeera, red chillies, and green chilli; fry until aromatic and lightly browned. Add sliced onions and asafoetida and sauté until soft. Mix in the cooked kollu, toss well until evenly coated. Garnish with curry leaves and fresh coriander.
In a mixie jar, combine the cooked kollu, jaggery, grated coconut, and a pinch of salt. Grind coarsely using pulse mode. Shape into small balls and serve.
