Start by prepping the chakkakuru or jackfruit seeds. Lightly smash each seed so that it cracks or breaks into 2 or 3 pieces. Peel off the loose dry, papery skin and discard. Cut the seeds with a knife, if necessary so the pieces are more or less the same size. You can also just peel off the papery skin and chop the brown seeds into two or three pieces.

Steam or pressure cook the jackfruit pieces with turmeric powder till cooked and quite soft but not mushy.

Heat the oil in a wok or pan. Add the mustard seeds. When they sputter, add the curry leaves and asafoetida powder and stir couple of times. Do not let the asafoetida powder burn.

Immediately add the cooked jackfruit pieces. Add the chilli powder and salt and mix well. Turn the heat down to low medium and let this cook for about 10 minutes or so. When done, remove and serve hot with rice, sambhar or rasam and pappadums.