Soak tamarind in 1 cup of warm water for 15 minutes. Mash tamarind in water. Now drain the water in a separate bowl by removing the pulp.
Clean and pressure cook Jackfruit seeds. Peel and chop it in small pieces.
Add 1 tbsp of oil and sauté chana dal, coriander seeds, red chilies for a minute.
Now add chopped onions and tomatoes and sauté for few minutes. Allow it to cool down. Add this in your grinder along with grated coconut. Add little water while grinding to make a smooth paste.
Take a heavy bottom pan and add 1 tbsp oil. Add asafoetida and mustard seeds.
When mustard seeds crackle, lower the flame and add curry leaves. Sauté for few seconds.
Now add coconut paste, tamarind water, and let it simmer on low flame for few minutes.
Add salt to taste, turmeric powder and mix it well.
Now add chopped jackfruit seeds and mix gently. Let it cook in the gravy for few minutes. If you feel gravy is too thick, add some water and adjust the consistency. Remove from the flame and serve with rice.