The Sri Lankan Jackfruit Seed Salad—locally known as “Kos Ata Sambolaya”—is a vibrant dish rooted deeply in the island’s tradition of resourcefulness, sustainability, and rich tropical flavors. In Sri Lanka, the jackfruit tree is known as “the tree of life,” not just for its generous offering of fruit throughout the year, but because no part of it is wasted. While the meaty pods of the jackfruit are often used in curries and stews, the large seeds—often discarded elsewhere—are revered in Sri Lankan kitchens as nutritious and flavorful ingredients in their own right.
This salad reflects a cornerstone of Sri Lankan cooking: transforming humble, everyday ingredients into dishes bursting with color, aroma, and taste. Jackfruit seeds, once boiled, take on a firm yet creamy texture, somewhat reminiscent of chestnuts or boiled potatoes. They offer a mild nutty taste that’s perfect for absorbing the zest and spices typical of South Asian cuisine.
Kos Ata Sambolaya is more than just a salad—it’s an embodiment of island ingenuity, where plant-based diets are not simply a trend but a way of life. Many Sri Lankan villages, especially during the monsoon or fruiting seasons, prepare this dish as a way of utilizing the bounty of jackfruit harvested. The preparation is also deeply communal: families often gather to clean, boil, and peel the seeds together, contributing not only to the meal but also to shared stories and laughter—part of what makes Sri Lankan cuisine so special.
A standout feature of this salad is its balance of textures and contrasts. The creaminess of jackfruit seeds is uplifted by finely sliced red onions and fiery green chilies. Fresh coconut—often grated by hand in traditional homes—adds a subtly sweet and crispy element, while lime juice lends the necessary tropical brightness to cut through the richness. The optional tempering—or “tadka,” a flavorful oil infusion with mustard seeds, curry leaves, and dried chili—adds another aromatic layer to the dish, making it sing in every bite. Although subtle, this final flourish mirrors the island’s deep spice culture and elevates simple dishes to memorable experiences.
Relished mostly as a side salad or light main dish during lunch or dinner, this vegan-friendly recipe is a testament to Sri Lanka’s harmony with nature. It’s gluten-free, high in fiber, and full of plant-based goodness, making it accessible to modern dietary preferences while staying true to its heritage.
In essence, this Sri Lankan Jackfruit Seed Salad celebrates more than just ingredients—it’s a tribute to age-old traditions, earth-conscious cooking, and the ingenuity of using every part of a plant. It connects generations and palates with a single bowl rooted in sustainability, taste, and love. So, whether you’re rediscovering the uses of jackfruit or exploring global cuisines, this rustic yet refined dish is an invitation to taste Sri Lanka’s soulful, sun-drenched spirit.
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
- ½ cup fresh grated coconut use unsweetened
- 1 medium red onion finely sliced
- 1 medium green chili thinly sliced, adjust to heat preference
- ½ cup fresh cilantro leaves roughly chopped
- ¼ teaspoon turmeric powder
- ½ teaspoon salt adjust to taste
- 1 tablespoon lime juice freshly squeezed
For Spice Tempering (Optional):
- 1 ½ tablespoons coconut oil or vegetable oil
- ½ 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 40–45 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. Sauté 30 seconds. Pour this tempering over the salad just before serving for a warming, aromatic finish.