Sri Lankan Jackfruit coconut mallum or sambol also known as kos mallum is a traditional dish that uses unripe Jackfruit.

The jackfruit recipe is also ideal for serving as a vegan, vegetarian curry side dish.

How the jackfruit mallum is made.

Crushed Jackfruit seed and the raw fruit pod are cleaned and boiled.

A raw spice paste is made with freshly scraped coconut, garlic pods, curry leaves and green chillies.

These ingredients are pounded using a Mirisgala or for convenience’s sake, you can use your spice grinder attachment in your blender to make the coarse paste.

This coarse coconut paste is then mixed with the boiled Jackfruit, and its seeds and then cooked.

The result is a fresh sambol that goes perfectly with any of your rice and curry dishes.

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Sri Lankan Jackfruit with coconut. known as kos mallum,

utensils and appliances needed

Chopping board and knife.
Spice grinder of your blender.
2 medium-sized cooking pans.

More Jackfruit recipes.

JACKFRUIT CURRY(Sri Lankan polos curry)

POLOS CURRY(baby jackfruit curry)

JACKFRUIT CURRY(Sri Lankan kiri kos)

Storing

It is best consumed within a few hours of making it. best if you avoid refrigeration.

Heating

This is a sambol or mallum, heat over very low heat until warm.

Freezing

Avoid freezing.

Stop food waste by

making only as much as you need it can’t be kept for more than 24 hours, even less in warm weather.

recipe difficulty-little care needed

ingredients to cook the Jackfruit mallum

Ingredients mentioned below use standard measuring cups and spoons.

200g to 300g of Jackfruit with seeds

1 medium-sized onion sliced fine or 5 shallots chopped

3 cloves of garlic

2 green chillies or 1 ghost pepper(Kochi miris)depending on how much heat you want.

A 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 grated coconut.

Salt to season

How to clean the Jackfruit

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
Spread a few old newspapers in the workplace where you’ll be cutting and cleaning 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 to oil the knife.
Step 4
With a tissue-clean 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 so that you’ll notice where the sticky sap oozed from. Remove the white core as shown in the image below.
Step 6
Remove the individual Jackfruit pods.
Step 7
Discard the stringy part of the jackfruit pods.
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.

Sri lankan Jackfruit curry cooked in coconut milk(kiri kos)-islandsmile.org

How to make Jackfruit mallum(sambol).

Please make sure to read the recipe instructions carefully to avoid mistakes.

Once you’ve removed the Jackfruit seeds as mentioned above.

Slice through the pod and remove the seeds from the fruit.

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 grinding stone or pestle to smash the Jack seeds.

Once the seeds are crushed, remove the hard translucent skin and remove the seed.

crushing the jack seeds to make the jackfruit sambol.

keep the pods and the seeds in separate bowls.

Once you’ve crushed them, rinse them in water and remove all the outer skins of the Jack seeds, these would come off easily now.

Drain excess water and set aside.

washing and removing the skin of the jackfruit seeds.

Slice the Jackfruit pods into smaller pieces.

chopping of the jackfruit to smaller pieces.

How to boil the Jackfruit and seeds.

Now that you have the seeds and the fruit prepped. let’s move on to the next stage

This step of boiling the Jack seeds and the fruit can be done separately or at the same time.

Pour a cup of water and add the Jackfruit seeds first, boil them until they are soft, this would take 15 minutes.

Halfway through the cooking time of the seeds, add the chopped Jackfruit to the pan.

If there is water remaining, let the jackfruit cook in the remaining heat in this water.

Remove the pan from the stove and drain all excess water.

Leave the main 2 ingredients in the pan to cool.

How to make the coconut paste for Jackfruit mallum.

You can do the following in a mortar and pestle or a mirisgala.

For convenience, I am simply going to make the coconut paste with a spice grinder attachment to the blender.

Add the onions, garlic cloves, curry leaves, green chillies, mustard seeds, cumin seeds, turmeric powder, and black pepper powder.

Blend all of the above to make a coarse paste.

making the coconut-green chillies paste.

Once the spice paste is done, add the scraped coconut and grind more.

adding scraped coconut to the jackfruit mallum.

The result should look like the image below.

Place the pan with 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 ingredients and season with salt as needed.

Cook long enough(1 to 3 minutes)until mixed well.

Serve with rice and curry.

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KOS MALLUM(Jackfruit-Coconut Sambol

Name: KOS MALLUM(Jackfruit-Coconut Sambol
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Sri Lankan
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

Yield: 4

Prep Time: 25 minutes

Total Time: 25 minutes

Sri Lankan Jackfruit coconut mallum or sambol also known as kos mallum is a traditional dish that uses unripe Jackfruit.

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

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
Spread a few old newspapers in the workplace where you’ll be cutting and cleaning 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 to oil the knife.
Step 4
With a tissue-clean 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 so that you’ll notice where the sticky sap oozed from. Remove the white core as shown in the image below.

Step 6
Remove the individual Jackfruit pods.
Step 7
Discard the stringy part of the jackfruit pods.
Step 8
Remove the seeds from the pod.
Step 9Cut them into the required size, make sure you don’t cut them too small.

HOW TO MAKE JACKFRUIT MALLUM(SAMBOL).

Please make sure to read the recipe instructions carefully to avoid mistakes.

Once you’ve removed the Jackfruit seeds as mentioned above.
Slice through the pod and remove the seeds from the fruit.
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 grinding stone or pestle to smash the Jack seeds.
Once the seeds are crushed, remove the hard translucent skin and remove the seed.
keep the pods and the seeds in separate bowls.
Once you’ve crushed them, rinse them in water and remove all the outer skins of the Jack seeds, these would come off easily now.
Drain excess water and set aside.

Slice the Jackfruit pods into smaller pieces.

HOW TO BOIL THE JACKFRUIT AND SEEDS.

Now that you have the seeds and the fruit prepped. let’s move on to the next stage
This step of boiling the Jack seeds and the fruit can be done separately or at the same time.
Pour a cup of water and add the Jackfruit seeds first, boil them until they are soft, this would take 15 minutes.
Halfway through the cooking time of the seeds, add the chopped Jackfruit to the pan.

HOW TO BOIL THE JACKFRUIT AND SEEDS.

Now that you have the seeds and the fruit prepped. let’s move on to the next stage
This step of boiling the Jack seeds and the fruit can be done separately or at the same time.
Pour a cup of water and add the Jackfruit seeds first, boil them until they are soft, this would take 15 minutes.
Halfway through the cooking time of the seeds, add the chopped Jackfruit to the pan.

HOW TO MAKE THE COCONUT PASTE FOR JACKFRUIT MALLUM.

You can do the following in a mortar and pestle or a Mirisgala.
For convenience, I am simply going to make the coconut paste with a spice grinder attachment to the blender.
Add the onions, garlic cloves, curry leaves, green chillies, mustard seeds, cumin seeds, turmeric powder, and black pepper powder.
Blend all of the above to make a coarse paste.
Once the spice paste is done, add the scraped coconut and grind more.

Place the pan with 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 ingredients and season with salt as needed.
Cook long enough(1 to 3 minutes)until mixed well.
Serve with rice and curry.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 196Total Fat: 4gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 191mgCarbohydrates: 40gFiber: 6gSugar: 25gProtein: 4g

Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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