Soak kollu overnight or 8 hours. Pressure cook with water till immersing level of kollu for 3 whistles in medium flame. Drained water can use it for rasam.
Heat coconut oil in a pan. Add mustard seeds.
Once it splutters, add onions, green chili and saute it for 2 mins.
Add cooked kollu toss it well.
Add turmeric powder, chili powder, salt. Toss well for 1 min.
Add curry leaves and coriander leaves, closed the lid and switch off the flame.
