Open the can of jackfruit, drain, cut in bite sized pieces and put aside.
Heat corn oil in a small frying pan over a medium flame.
Add ingredients and fry till brown and aromatic.
Using a small amount of water in a mini-blender, add coconut gratings, fried spice mixture and tamarind paste.
Grind finely to a smooth paste.
Heat 1 tsp of corn oil in a thick-bottomed pan on a medium flame.
Add curry leaves and mustard seeds.
When the seeds pop, add ground spice mix and stir.
Add the jackfruit pieces and salt.
Simmer for a few minutes till well blended.
:- Serve hot.