In a pan roast coriander seeds, fennel seeds, dry chili. Now add the shredded coconut and roast to golden brown. Cool this to room temperature. Grind the roasted ingredients, shallot (sambar onion) to coarse. NOTE: grind with no water.
Chop the Young Jackfruit into small cubes. Boil or steam an cook them by adding turmeric powder. Once they are cooked 3/4th
Now add the coarsely grounded coconut ingredients and cook the young Jackfruit until all the water is evaporated.
In pan heat oil. add mustard seeds, split black gram, curry leaves. once they stop splattering add the the cooked jack fruit. mix well and serve.