Cut each palakottai/jackfruit seed in half and remove the white outer layer. Pressure cook for 2 whistles with enough water. You can also remove the white part after pressure cooking them.
Once the pressure drops naturally, remove the cooked jack fruit seeds and drain off the excess water.
In a cast iron pan heat oil. Add mustard seeds, cumin seeds, urad dal and asafoetida.
As the dal turns golden, add fresh curry leaves and crushed garlic pods. Fry for a few seconds.
Add chopped onions, fry until translucent.
Now add cooked jack fruit seeds. Stir fry them for a couple of minutes.
Add coriander powder, red chilli powder, turmeric powder and salt as needed. Cook for 6-7 mins on low flame until there is no raw smell from the spice powders.
Next add sambar powder and cook again for 3-4 mins on low flame.
Now add 2-3 tbsp of water and mix everything up. This will bring everything together.
Continue cooking until the water dries up. Remove from heat.
Serve hot as a side dish with hot rice and sambar/rasam.