Soak tamarind in hot water for 10 mins. After 10 mins, squeeze and extract the juice. Set the tamarind juice aside.
Heat a pan and add jackfruit seeds and dry roast the seeds till they are warm. Remove the seeds from flame and remove the outerskin of the jackfruit seeds. Add the peeled jackfruit seeds in a bowl along with a cup of water and pressure cook it and allow 2-3 whistles. Set these cooked jackfruit seeds aside.
Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add fenugreek and ajwain. Fry till the fenugreek turns dark brown. Then toss few curry leaves.
To the oil, then add sambar powder and fry the sambar powder in low flame for 1 min.
Next, add the tamarind extract to the pan. Add salt and asafoetida. Give a good mix.
Allow the tamarind juice to boil for 5 mins to get rid off its raw smell. Also add the cooked jackfruit seeds.
Take rice flour in a bowl, add 1/4 cup of water and mix the rice flour to a paste.
Pour this rice flour to the boiling kuzhambu and stir well. Bring the kuzhambu to boil and then switch off the flame.
Serve the delicious Palakottai kuzhambu with hot steaming rice along with a spoon of sesame oil or ghee!