Kos Mallum: A Sri Lankan Jackfruit Delight-by Kalani-eLanka
Sri Lankan cuisine is renowned for its rich flavors and diverse ingredients, with jackfruit playing a prominent role in many traditional dishes. One such cherished preparation is Kos Mallum, a flavorful, mildly spiced jackfruit stir-fry that embodies the unique culinary techniques and tastes of Sri Lanka. Let’s dive into what makes this dish special and how it’s prepared.
Kos means jackfruit in Sinhala, while Mallum refers to a style of cooking where vegetables or greens are shredded, mixed with coconut, and tempered with spices. In Kos Mallum, tender jackfruit is used, known as Polos in Sri Lanka when unripe, lending a unique texture and flavor that distinguishes it from other jackfruit-based dishes like Polos Curry.
This dish is not only delicious but also nutritious, as jackfruit is high in fiber, vitamins, and antioxidants. It’s also a vegetarian and vegan-friendly choice, making it popular among those who appreciate plant-based meals.
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Here’s what you’ll need to make a basic Kos Mallum:
- 500g of tender jackfruit, cleaned and finely chopped
- 1 cup freshly grated coconut
- 1 small onion, finely sliced
- 2-3 green chilies, sliced
- A handful of curry leaves
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 1/2 tsp cumin seeds
- Salt to taste
- A dash of lime juice (optional)
- 2 tbsp oil (coconut oil is ideal for an authentic flavor)
Cooking Method
- Prepare the Jackfruit: If the jackfruit is tough, boil it briefly in salted water until just tender, then drain well.
- Seasoning the Oil: Heat oil in a pan and add mustard seeds. Once they start to pop, add cumin seeds, curry leaves, and green chilies, frying until aromatic.
- Add Onions and Turmeric: Add the sliced onions and turmeric powder, and cook until onions are soft and golden.
- Add Jackfruit: Incorporate the jackfruit into the mixture, stirring well to coat with spices. Cook for about 5 minutes until the jackfruit takes on the flavors of the spices.
- Finish with Coconut: Add grated coconut and salt, mixing thoroughly. Cook for another 2-3 minutes until the coconut is heated through and flavors blend.
- Add Lime Juice (Optional): If you prefer a hint of tang, add a dash of lime juice just before serving.
Kos Mallum is typically enjoyed as part of a larger Sri Lankan meal, often served with rice, parippu (lentil curry), and other vegetable curries. It also pairs well with a side of pol sambol, a spicy coconut relish.
