Sun dry the jackfruit seeds for at least four days and store it to make curries, cutlets and other dish of your choice.
Peel the outer skin of jackfruit seeds and place in a bowl.
Rinse it thoroughly with the help of water.
Pressure cook the seeds by adding salt and required quantity of water taking two to three whistles depending upon your cooker.
The seeds should be cooked well and should not turn more soft. Separate the boiled seeds with boiled water. Do not through the water in which the seeds were cooked.
Take a pan in which you are going to make this curry. Add 1 tsp oil and in a low flame roast dry red chillies and remove onto a separate plate.
Also in the same pan add urad dal and coriander seeds and roast well.
Make preparations for grinding the masala paste. First you need to grind grated coconut, dry red chillies and tamarind paste.
Add water in little quantities to grind to a coarse paste.
Just before removing the grounded masala paste add salt and roasted urad dal , coriander seeds and grind for few more seconds. Your masala paste is ready.
Heat the same pan and add 1 tbsp oil. Crackle mustard seeds and curry leaves. Also add finely chopped onion and roast till it becomes soft.
Add grounded masala paste and mix well.
Cook till raw smell disappears and add the retained pressure cooked water is required if you feel it is too dry.
Further add cooked jackfruit seeds and little pressure cooked water and close the lid.
Let the boiled jackfruit seeds absorb all the flavor and start thickening.
Turn off the flame and serve it along with hot steamed rice and rasam.