Halasina beejada saaru

Halasina hannu or jackfruit is a common fruit available in ample quantities in Mangalore and Kerala region. We used to eat so much of jackfruit in various forms when we were young. The seeds we're not wasted, but a tasty saaru used to be made.
This rasam (saaru) doesn't need tomato and dal. Quite easy to prepare also.
Ingredients
Jackfruit seeds - 15 to 20
Tamarind - small lemon sized soaked in water
Salt - for taste
Asofoetida - a pinch
Jaggery - 1/2 tsp
Coriander leaves - 1 tsp
For roaating and grinding
(Can be replaced with rasam powder)
Red chilli - 6
Curry leaves - 2 tsp
Coriander seeds - 2 tbsp
Cumin seeds - 1 tbsp
Fenugreek seeds - 1/2 tbsp
Grated coconut - 3 tbsp
Cooking oil - 2 tbsp
Method
Boil the jackfruit seeds in a cooker. Remove the cover. Grind it into a paste using a blender.
Take a kadai with oil. Add coriander seeds and cumin seeds. Roast them. Add fenugreek seeds and red chilli. When the coriander is turning brown, add the grated coconut. Grind into a powder.
Take a large vessel. Add a tsp of oil. Add the tamarind extract. Add the seed paste prepared. Also add the powder (or rasam powder) salt for taste. Allow it to boil. Add water if necessary. Once boiled add a pinch of asofoetida. Remove from heat. Add coriander leaves.
Serve hot with rice.