Heat a small pan, add oil and fry coriander seeds until slightly golden on medium flame. Next fry cumin seeds.
Add red chillies, fry until they turn crisp. Add curry leaves, fry slightly.
Cool the sambar masala mixture, grind into fine paste with freshly grated coconut, asafoetida. Keep this aside for further use.
Now pressures cook the chopped raw jackfruit pieces with little salt for 3-4 whistles.
Next take a vessel, boil the pressure cooked raw jackfruit pieces with jaggery, tamarind paste, salt. Add the cooked toor dal, turmeric powder, boil well.
Next add in the ground sambar masala, adjust salt (if required) and water. Mix well. Boil for 5 minutes. Sambar is ready for seasoning.