Put the diced jackfruit in a pan with just enough water to cover it. Add turmeric powder and salt to taste and stir. Bring it to boil, and then let it simmer for about 10 minutes or so until just cooked.

In the meanwhile, grind together the coconut and the cumin seeds, with a little water into a somewhat thick and fine paste.

Stir in this paste, powdered jaggery and the powdered dry ginger into the cooked jackfruit pieces. Let this simmer for about 5 minutes and it should be done. You should have a thick gravy curry. Transfer this to a serving dish.

In a tempering pan or very small pan, heat the oil. Add the mustard seeds and when the splutter, add the lentils. Stir till they start to turn golden brown and then add the broken red chillies. Stir a couple of times, then throw in the curry leaves and take it off the heat. Immediately pour it into the Chakka Curry.

Cover the dish and let it sit for about 15 minutes for the flavours to develop. Then gently mix everything together and serve warm on the side with rice and Sambar or Rasam.