Onion - 1
Green chilli - 3
Grated coconut - 2 tbsp
Palakottai (Jack fruit seeds) - 20 seeds
Oil - 2 to 3 tsp
Mustard Seeds - 1 tsp
Urad dhal - 1 tsp
Curry leaves - 1 sprig
Wash and soak the seeds for 10 - 15 minutes; this helps to peel the outer white skin easily.
Cut the seeds into half and cook them using water in a pan until it becomes soft.
Drain the water and mash it roughly or scramble it in the mixer (in whiper mode); keep aside.
Heat oil in a kadai; add all the ingredients under "For seasoning" one by one.
After it crackles, add chopped onions and green chillies. Fry till onions becomes translucent.
Now add salt and mashed jack fruit seeds; continue mixing in a low flame till it is mixed properly.
Sprinkle grated coconut and give it a thorough mix; serve hot.
This will be a best accompaniment for rice with sambar, rasam and especially with South Indian spicy gravy varities (eg: vathal kulambu, puli kulambu, etc.)