Sri Lankan Jackfruit with coconut.
Also known as kos mallum, this traditional dish uses unripe Jackfruit.
Mind you not to confuse with the young or baby Jackfruit(polos).
It’s one of those nostalgic dishes that give you a village vibe, makes you want to cut off some banana leaves from your garden and a serving of red rice.
So enjoy making this traditional Sri Lankan food and remember the good times.
Did I mention this Jackfruit recipe is also vegan, vegetarian and very healthy?
How the Jackfruit
mallum is made.
Crushed Jackfruit seed and the raw fruit pods are first cleaned and boiled.
A raw sambol is made separately with freshly scraped coconut, garlic, curry leaves and green chillies.
These ingredients are pounded, ground using a mirisgala, or for convenience sake, you can use your spice grinder attachment in your blender to make a coarse paste.
This coarse coconut sambol is then combined with the boiled Jackfruit, it’s seeds then cooked for a few minutes.
The result is a fresh Jackfruit sambol that goes perfect with any of your rice and curry dishes.
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Utensils and appliances needed.
Chopping board and knife.
spice grinder of your blender.
2 medium-sized cooking pans.
More Jackfruit recipes to try!
Sri Lankan white Jackfruit curry(kiri kos).
Sri Lankan young jack fruit curry(polos).
Green Jackfruit cooked in coconut milk.
Storing- best consumed within a few hours of making it. Best if you avoid refrigerating.
Heating- as this is a sambol, there is no need to heat it.
Freezing- avoid freezing.
Stop food waste by- making only as much as you need as this Jackfruit sambol can’t be kept for more than 24 hours, even less if the weather is hot.
This recipe is given the above label for the following reasons.
- The difficulty in cleaning and preparing the Jackfruit and seeds to make the mallum. If you can find these already cleaned, the whole process of making the dish becomes easy.
- The difficulty in finding the main ingredient, young Jackfruit, outside the Asian regions. Check at Sri Lankan, Indian, Thai food stores, you might also try a specialized store that caters to vegan diet.
Other than the above-mentioned reason the recipe is easy to follow by any beginner, medium and expert level cooking enthusiasts.
Workflow to make the Jackfruit mallum(sambol)
Clean seed and Jackfruit pods.
Boil both these main ingredients.
Make the coconut spiced paste.
Combine and semi-cook the sambol.
How to make
Jackfruit coconut
mallum
Please make sure to read the recipe instructions carefully to avoid mistakes.
Ingredients.
Ingredients mentioned below use standard measuring cups and spoons.
200-300g of Jackfruit
1 medium-sized onion sliced fine or 4-5 shallots
3 cloves of garlic
2 green chillies or 1-2 ghost peppers (kocchi miris) depending on how much heat you want
5-6 curry leaves
1 teaspoon of crushed black pepper
1/2 teaspoon of mustard seeds
1/2 teaspoon of cumin seeds
1 teaspoon turmeric powder
1/2 cup of grated coconut
Salt to season
How to clean Jackfruit.
These are the same instructions posted on the Jackfruit white curry(kiri kos). I have written here for your ease.
Before we get to preparing the Jackfruit pods to be cooked, removing these pods from the actual fruit itself can be a task.
Step 1– before tackling the fruit, spread a few old newspapers on the workspace where you’ll be cutting the fruit.
Step 2– Generously apply oil on the knife, at this point do not apply oil to your hands for safety reasons.
Step 3– Once the knife is oiled, cut the fruit in half, you’ll notice that the middle of the fruit is extremely sticky and as the knife cuts through it, the white sticky substance tends to stick to anything that touches it and is hard to get rid of, this is the reason you need to oil the knife.
Step 4– with a tissue clean the knife if there is sap on it, apply oil again and cut the half fruit into a further half, at this point you can apply oil to your hands as well to avoid the sap getting onto them.
Step 5– Once your hands are oiled, cut the white core of the fruit that you’ll notice where the sticky sap oozes from, once you get rid of the white core, you will be able to remove the pods as shown below.
Step 6– remove the individual pods.
Step 7 – discard the stringy part attached to the pod.
Step 8 – remove the seeds from the pod.
Step 9-cut them into the required size, make sure you don’t cut them too small.
How to remove and prepare the seeds for the jackfruit curry.
There are 2 ways to do this.
1st method.
Boil the seeds, let it cool and remove the outer skin. The Jack seeds are tender enough to be crushed using a spoon
2nd method.
The Jack seeds are still raw.
Cut the Jackfruit pod through the middle and remove the seed. Remove the thin skin that also attaches the seed to the Jackfruit.
Place the jack seeds on a hard surface, I am using my grinding stone.
You can also use your pestle and mortar to do this.
Keep in mind these seeds are a little slippery.
Use the stone to smash the Jack seeds. Once the seeds are crushed, remove the hard translucent skin and use it.
Keep the sliced Jackfruit and the seeds that have been chopped in the in separate bowls. (cleaning process mentioned above).
Once you’ve crushed them, rinse in water and remove all the outer skin. Drain excess water and set aside.
Slice the Jackfruit pods into smaller pieces.
How to boil the
Jackfruit and seeds.
This step of boiling the Jack seeds and the fruit can be done separately or at the same time which I’ve written below.
Pour a cup of water and first add the Jackfruit seeds, boil them until they are soft, this would take 5-10 minutes.
Halfway through the cooking time of the jack seeds(between the 5-6 minute mark), add the chopped Jackfruit into the pan.
If there is water remaining continue to steam the Jackfruit in this water or add just 1/3 cup of water to soften the Jackfruit.
Cook the Jackfruit long enough to soften it, but not too soft (between 4-5 minutes).
Immediately remove from the stove and drain all excess water.
Keep the boiled seeds and Jackfruit in the same pan.
How to make the coconut-spice paste for the Jackfruit mallum(sambol).
You can do the following in a mortar and pestle or a mirisgala.
For convenience, I am simply going to do this in my spice grinder attachment of the blender.
Add the onion(1 medium), garlic cloves(3), curry leaves(5-6 leaves), green chillies(2), mustard seeds(1/2 tsp), cumin seeds(1/2 tsp), turmeric powder(1 tsp), black pepper powder(1/2 tsp).
Blend all of the above to make a coarse paste
Once the spice paste is done, add the scraped coconut and grind more.
The final result should look like the image below.
Place the pan with the boiled Jackfruit and seed over the stovetop.
Add the coconut sambol to the pan.
Fire up the stove and reduce heat to very low.
Combine the coconut sambol with the Jackfruit and seeds. Taste and season with salt.
Semi cook long enough (1-2 minute)until mixed well.
Serve with your favorite rice and curry dishes.
Jackfruit-coconut sambol(kos mallum).
Also known as kos mallum, this traditional dish uses unripe Jackfruit. Mind you not to confuse with the young or baby jackfruit(polos).
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 200g to 300g of Jackfruit
- 1 medium-sized onion sliced fine or 4 to 5 shallots
- 3 cloves of garlic
- 2 green chillies or 2 ghost peppers depending on how much heat you want
- Sprig of curry leaves
- 1 teaspoon of crushed black pepper
- 1/2 a teaspoon of mustard seeds
- 1/2 a teaspoon of cumin seeds
- 1 teaspoon of turmeric powder
- 1/2 a cup of scraped coconut
- Salt to season
Instructions
How to clean the Jackfruit.
These are the same instructions posted on the Jackfruit white curry(kiri kos). I have written here for your ease.
Before we get to preparing the Jackfruit pods to be cooked, removing these pods from the actual fruit itself can be a task.
Step 1– before tackling the fruit, spread a few old newspapers on the workspace where you’ll be cutting the fruit.
Step 2– Generously apply oil on the knife, at this point do not apply oil to your hands for safety reasons.
Step 3– Once the knife is oiled, cut the fruit in half, you’ll notice that the middle of the fruit is extremely sticky and as the knife cuts through it, the white sticky substance tends to stick to anything that touches it and is hard to get rid of, this is the reason you need to oil the knife.
Step 4– with a tissue clean the knife if there is sap on it, apply oil again and cut the half fruit into a further half, at this point you can apply oil to your hands as well to avoid the sap getting onto them.
Step 5– Once your hands are oiled, cut the white core of the fruit that you’ll notice where the sticky sap oozes from, once you get rid of the white core, you will be able to remove the pods as shown below.
Step 6– remove the individual pods.
Step 7 – discard the stringy part attached to the pod.
Step 8 – remove the seeds from the pod.
Step 9-cut them into the required size, make sure you don’t cut them too small.
How to remove and prepare the seeds for the jackfruit curry.
There are 2 ways to do this.
1st method.
Boil the seeds, let it cool and remove the outer skin. The Jack seeds are tender enough to be crushed using a spoon
2nd method.
The Jack seeds are still raw.
Cut the Jackfruit pod through the middle and remove the seed. Remove the thin skin that also attaches the seed to the Jackfruit.
Place the jack seeds on a hard surface, I am using my grinding stone.
You can also use your pestle and mortar to do this.
Keep in mind these seeds are a little slippery.
Use the stone to smash the jack seeds. Once the seeds are crushed, remove the hard translucent skin and use the seed to make the Jackfruit curry.
Keep the sliced Jackfruit and the seeds that have been chopped in the in separate bowls. (cleaning process mentioned above).
Once you’ve crushed them, rinse in water and remove all the outer skin. Drain excess water and set aside.
Slice the Jackfruit pods into smaller pieces.
How to boil the Jackfruit and seeds.
This step of boiling the Jack seeds and the fruit can be done separately or at the same time which I’ve written below.
Pour a cup of water and first add the Jackfruit seeds, boil them until they are soft, this would take 5-10 minutes.
Halfway through the cooking time of the jack seeds(between the 5-6 minute mark), add the chopped Jackfruit into the pan.
If there is water remaining continue to steam the Jackfruit in this water or add just 1/3 cup of water to soften the Jackfruit.
Cook the Jackfruit long enough to soften it, but not too soft (between 4-5 minutes).
Immediately remove from the stove and drain all excess water.
Keep the boiled seeds and Jackfruit in the same pan.
How to make the coconut-spice paste for the Jackfruit mallum(sambol)
You can do the following in a mortar and pestle or a mirisgala.
For convenience, I am simply going to do this in my spice grinder attachment of the blender.
Add the onion(1 medium), garlic cloves(3), curry leaves(5-6 leaves), green chillies(2), mustard seeds(1/2 tsp), cumin seeds(1/2 tsp), turmeric powder(1 tsp), black pepper powder(1/2 tsp).
Blend all of the above to make a coarse paste.
Once the spice paste is done, add the scraped coconut and grind more.
The final result should look like the image below.
Place the pan with the boiled Jackfruit and seed over the stovetop.
Add the coconut sambol to the pan.
Fire up the stove and reduce heat to very low.
Combine the coconut sambol with the Jackfruit and seeds. Taste and season with salt.
Semi cook long enough (1-2 minute)until mixed well.
Serve with your favorite rice and curry dishes.
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