Boil jackfruit seeds, green chilies, garlic, and tamarind in water until seeds are cooked (about 30 minutes).

Strain the water and reserve; this is the base for the rasam.

Peel and cut the seeds into small pieces.

Grind the seeds, tamarind, green chilies, and garlic cloves into a fine paste.

Heat oil in a pan and sauté chopped onions and garlic until translucent.

Add the strained water, ground masala, rasam powder, and turmeric powder to the pan and bring to a boil.

Adjust the seasoning and boil for 15 minutes.

In a separate pan, heat oil and add mustard seeds and curry leaves; allow to splutter.

Pour the spluttered spices over the rasam.

Serve hot with steamed rice.