Kos Ata Sambolaya is a Sri Lankan salad made from boiled jackfruit seeds tossed with fresh coconut, red onion, green chili, cilantro, and lime juice. Itโs vegan, gluten-free, and genuinely filling without being heavy. If you can get your hands on jackfruit seeds โ fresh, frozen, or from a can of whole jackfruit โ this comes together faster than most people expect.
What makes this version work
Two things matter most here. First, donโt rush the boil โ 40 to 45 minutes is real, not a suggestion. Undercooked jackfruit seeds are chalky and dense, and no amount of lime juice fixes that. You want them fork-tender all the way through, with a texture closer to a waxy potato than a raw nut. Second, the rough smash after peeling is doing real work. Halving the seeds and pressing them with a pestle gives you uneven, craggly pieces that hold onto the coconut and dressing instead of sliding around in the bowl. Uniform chunks wonโt do the same job.
If something goes sideways
- The salad tastes flat: Lime juice is your fix, but add it in small amounts and taste as you go. The seeds absorb salt quickly too โ season after tossing, not just at the start.
- The coconut clumps together: This usually means it was too wet when added. If using fresh grated coconut, spread it on a paper towel for a few minutes before mixing. Dry coconut distributes evenly and doesnโt mat down.
- The onion is too sharp: Soak the sliced red onion in cold water for 10 minutes, then drain and pat dry before adding. It takes the raw bite down without losing the crunch.
- The tempering smokes before the curry leaves go in: Curry leaves hit hot oil and spit hard โ have them ready and stand back. If the oil is already smoking, pull the pan off the heat for 10 seconds before adding them.
- You canโt find jackfruit seeds: The recipe card suggests chickpeas, and that swap genuinely works. Use canned chickpeas, drained and patted dry, and skip the boiling step entirely โ youโre ready to mix in minutes.
Ingredient notes
- Jackfruit seeds: Fresh seeds come inside a ripe or unripe jackfruit. Frozen seeds (available at South Asian grocery stores) work well and cut prep time. If youโre using seeds from canned jackfruit, check that theyโre fully cooked before smashing โ canned versions vary.
- Fresh grated coconut: Frozen grated coconut (unsweetened) is a practical substitute and widely available at Indian or Sri Lankan grocery stores. Desiccated coconut is too dry and sweet โ avoid it here.
- Curry leaves: These are not the same as curry powder. Fresh or frozen curry leaves are sold at most South Asian grocery stores. Dried curry leaves have very little flavor โ if you canโt find fresh or frozen, just skip them rather than substitute.
Storage and make-ahead
The boiled, peeled, and smashed seeds keep well in the fridge for up to three days in an airtight container โ thatโs your real time-saver. Prep them ahead and the actual assembly takes under five minutes. Once the salad is dressed and tossed, serve it the same day; the onion softens and the coconut loses its texture overnight. Dress it at the table โ a pre-dressed salad goes limp fast. If youโve made the tempering, store it separately in a small jar and pour it over just before serving.
Sri Lankan Jackfruit Seed Salad
Equipment
- Large saucepan
- Colander
- Sharp knife
- Mortar and pestle or spice grinder
- Mixing bowl
Ingredients
For the Salad Base:
- 2 cups jackfruit seeds cleaned, skins removed
- ยฝ cup fresh grated coconut use unsweetened
- 1 medium red onion finely sliced
- 1 medium green chili thinly sliced, adjust to heat preference
- ยฝ cup fresh cilantro leaves roughly chopped
- ยผ teaspoon turmeric powder
- ยฝ teaspoon salt adjust to taste
- 1 tablespoon lime juice freshly squeezed
For Spice Tempering (Optional):
- 1 ยฝ tablespoons coconut oil or vegetable oil
- ยฝ teaspoon mustard seeds
- 6-8 pieces curry leaves optional but authentic
- 1 piece dried red chili broken into pieces
Instructions
- Boil the Jackfruit Seeds: In a large saucepan, cover jackfruit seeds with water and add turmeric. Bring to a boil, then simmer uncovered for 40โ45 minutes or until seeds are fork-tender. Drain and let cool.
- Peel the Seeds: Once cooled, slice jackfruit seeds in half and remove the thin brown outer skin. Chop roughly or smash gently with a pestle for a rustic texture.
- Toast Coconut (optional): For more nuttiness, lightly dry-toast the grated coconut in a pan over medium heat until just golden and fragrant. Cool.
- Mix the Salad: In a large mixing bowl, combine chopped jackfruit seeds, onion, green chili, toasted coconut, coriander leaves, and salt. Squeeze in lime juice. Toss gently to mix.
- Prepare Tempering (optional): Heat coconut oil in a small pan. Add mustard seeds. Once they pop, add curry leaves and dried red chili. Sautรฉ 30 seconds. Pour this tempering over the salad just before serving for a warming, aromatic finish.
Notes
- You can substitute jackfruit seeds with cooked chickpeas if seeds are unavailable.
- For a vegan-protein boost, add diced tofu or soaked red lentils.
- If toasted coconut isnโt available, use desiccated coconut, rehydrated with warm water.
Nutrition
FAQ
Where do I find jackfruit seeds?
South Asian or Indian grocery stores are your best bet โ look for them fresh, frozen, or sometimes dried. You can also scoop them out of a whole fresh jackfruit if youโre already buying one for another recipe.
Can I make this without a mortar and pestle?
Yes โ the flat side of a large knife or the bottom of a heavy mug works fine. You just want to crack and flatten the seeds slightly, not grind them into paste.
How spicy does this end up with one green chili?
Mildly spicy โ enough to notice but not enough to overwhelm. If youโre sensitive to heat, remove the seeds from the chili before slicing, or start with half and taste before adding more.
Is the tempering step worth doing on a weeknight?
It takes about two minutes and adds a noticeable smoky, aromatic layer that the plain salad doesnโt have. If youโre short on time, skip it โ the salad still works โ but if you have the oil and curry leaves ready, itโs worth it.