Jack Seeds Curry

Description

Wholesome & Traditional Sri Lankan Delight.

Enjoy the hearty taste of Jackfruit Seeds Curry, made with rich coconut milk, green chillies, onion, and a blend of local spices like curry powder, cinnamon, and turmeric. A delicious vegetarian favourite that pairs perfectly with rice or bread.

Jackfruit Seeds Curry is a hearty and wholesome dish made using boiled jackfruit seeds simmered in a spiced coconut milk gravy. The seeds, known locally as kos ata, are peeled, halved, and cooked with aromatic ingredients like curry leaves, mustard seeds, garlic, onions, and a blend of Sri Lankan spices such as turmeric, chilli powder, and cumin. The creamy texture of the seeds combined with the rich coconut milk creates a nutty, earthy flavour. Often enjoyed as part of a rice and curry meal, this traditional dish is both nutritious and satisfying, reflecting the resourceful and flavour-rich nature of Sri Lankan home cooking

Made with real jackfruit seeds
Slow-cooked in coconut milk and spices
100% vegetarian
no added preservatives.

🧂 Processing

The preparation begins by cleaning and boiling the jackfruit seeds until they become tender. Once cooled, the outer white skin is removed, and the seeds are cut into halves or quarters. In a pan, mustard seeds, curry leaves, onions, garlic, and green chillies are sautéed in coconut oil to release their aroma. The jackfruit seeds are then added along with spices such as turmeric, chilli powder, and cumin. Thick or thin coconut milk is poured in, and the curry is gently simmered until the seeds absorb the flavours and the gravy thickens. The result is a creamy, spicy, and nutty curry ready to be served hot.

🎨 Colour & Appearance

Sri Lankan Jackfruit Seeds Curry has a rich golden-yellow to light brown colour, depending on the spice blend and coconut milk used. The jackfruit seeds appear firm yet soft, with a creamy or slightly rough surface, often halved or quartered. The curry is usually thick, with visible flecks of spices, curry leaves, and sometimes chilli slices, giving it a rustic, home-cooked appearance. The dish is visually warm and inviting, reflecting its hearty and flavourful nature.

🍽 Food Applications

• Served as a flavourful side dish in traditional Sri Lankan rice and curry meals.

• Commonly paired with steamed white or red rice, pol sambol, and other vegetable or meat curries.

• Included in vegetarian and vegan menus as a nutritious plant-based protein option.

• A popular dish during jackfruit season, especially in rural and home-style cooking.

• Can be used as a filling in savoury pastries, roti wraps, or fusion-style rice bowls.

• Suitable for lunch packets and buffet spreads in authentic Sri Lankan cuisine settings.

🧾 Ingredients

Jackfruit seeds, Coconut milk, Onion, Green chillies, Curry powder, Cinnamon, Turmeric powder, Local spices.

✅ Dietary Info

• Vegan & Vegetarian Friendly: Made entirely from plant-based ingredients.

• Gluten-Free: Naturally gluten-free with no wheat or gluten-containing additives.

• High in Fibre: Jackfruit seeds are rich in dietary fibre, aiding digestion.

• Good Source of Plant Protein: Contains essential amino acids from jackfruit seeds.

• Nutrient-Dense: Provides iron, potassium, magnesium, and B vitamins.

• Low in Saturated Fat: When prepared with minimal coconut milk or oil.

• No Artificial Additives or Preservatives: Traditionally cooked using natural, whole ingredients.

🕒 Storage & Shelf Life

Store in a cool, dry place.  Transfer contents to a clean, dry container after opening and Refrigerate. Best enjoyed within 2–3 months to retain freshness and flavour.

📦 Packaging

Packaged in can’s that seal in aroma and taste. Available in compact sizes for daily use and larger jars for culinary professionals. Wholesale options tailored for retailers.

Additional information