Prep the Ingredients: Wash half a cup of toor dal thoroughly. Peel the outer skin of about 10 jackfruit seeds, wash them well, and set aside along with the chopped tomato, green chilies, turmeric powder, and salt.

​Cook the Dal and Jackfruit Seeds: Transfer the washed dal, jackfruit seeds, chopped tomato, green chilies, turmeric powder, salt, and about a quarter cup of water into a pressure cooker. Mix well, cover, and cook on medium flame for 2 to 3 whistles until just tender (do not overcook so the jackfruit seeds retain a nice bite).

​Grind the Coconut: In a mixer grinder, add half a cup of fresh grated coconut and a little water. Grind it into a smooth, fine paste.

​Combine and Simmer: Open the cooker once pressure releases. The dal and jackfruit seeds will be nicely cooked. Pour in the ground coconut paste, rinse the jar with a little water, and add it to the curry. Adjust consistency by adding a small amount of water if needed (the curry should be thick and rich, not too watery).

​Add Spices: Check the salt and add half a tsp of Kashmiri chili powder. Take a pinch of cumin seeds, crush them slightly between your palms, and add them to the curry.

​Boil the Curry: Let the curry simmer well on medium flame for about 5 minutes. Toss in a few fresh curry leaves once it starts boiling.

​Tempering (Varthiduka): In a separate small pan, heat 1 tbsp of coconut oil. Once hot, add half a tsp of mustard seeds and let them splutter. Add 2 to 3 dry red chilies and sauté briefly.

​Final Finish: Pour the tempering over the boiling curry and mix well. Your delicious, traditional jackfruit seed parippu curry is ready to serve hot with rice!