Sri Lankan Jackfruit Seed Salad

Eleanor Craig

This vibrant Sri Lankan Jackfruit Seed Salad is a celebration of texture and flavor, drawing on timeless South Asian traditions. Known locally as 'Kos Ata Sambolaya', it transforms humble jackfruit seeds—typically discarded—into a nourishing, aromatic, and crunchy delight. With hints of tangy lime juice, spicy green chili, and savory coconut, this salad is a refreshing, plant-based experience that’s both rustic and elegant.

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Prep Time 30

Cook Time 45

Total Time 1 15

Course Salad

Cuisine Indian / South Asian

Servings bowls

Calories 216 kcal

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.

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 isn’t available, use desiccated coconut, rehydrated with warm water.

Nutrition

Calories: 216kcalCarbohydrates: 27gProtein: 3gFat: 13gSaturated Fat: 11gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gSodium: 337mgPotassium: 524mgFiber: 4gSugar: 19gVitamin A: 449IUVitamin C: 93mgCalcium: 46mgIron: 1mg

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