Ambul Polos Curry – Sri Lankan Jackfruit Curry Recipe with Pol Sambol
Overview:
Ambul Polos Curry, also known as Sri Lankan Jackfruit Curry, is a delicious and hearty dish made with tender pieces of young jackfruit simmered in a medley of Sri Lankan spices. Paired with a zesty and vibrant Pol Sambol, this dish offers a delightful contrast of flavors and textures. It’s an excellent choice for a vegetarian or vegan lunch, served alongside steamed rice and a simple vegetable dish like Carrot Poriyal. This meal truly showcases the rich culinary heritage of Sri Lanka.
Ingredients
| Ingredient | Quantity |
|---|---|
| Fresh coconut, grated | 1 cup |
| Dry red chillies | 6 |
| Pearl onions (Sambar onions), chopped | 1/2 cup (or 1 red onion, diced) |
| Lemon, juice extracted | 1 |
| Coriander seeds (Dhania) | 1/2 teaspoon |
| Cumin seeds (Jeera) | 1/2 teaspoon |
| Whole black peppercorns | 1/2 teaspoon |
| Mustard seeds | 1/2 teaspoon |
| Cloves (Laung) | 4 |
| Cardamom pods (Elaichi) | 3 |
| Cinnamon stick (Dalchini) | 1-inch piece |
| Fennel seeds (Saunf) | 1 teaspoon |
| Dry red chillies | 2 (for the curry) |
| Sunflower oil | 1 tablespoon |
| Garlic, finely chopped | 4 cloves |
| Ginger, finely chopped | 1-inch piece |
| Onions, thinly sliced | 2 medium |
| Curry leaves | 2 sprigs |
| Jackfruit (raw, young) | 1-1/2 cups, peeled and cut |
| Salt | To taste |
| Water | 2-1/2 to 3 cups |
Instructions
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Prepare the Jackfruit
Begin by peeling the young jackfruit and cutting it into small, bite-sized pieces. Set them aside. Jackfruit can have a sticky sap, so it’s helpful to grease your hands and knife lightly with oil to prevent the sap from sticking.
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Make the Pol Sambol
In a mixer grinder, combine the grated coconut, 6 dry red chillies, pearl onions (or red onion), and lemon juice. Grind these ingredients into a coarse paste. Set aside the prepared pol sambol, which will add a tangy and spicy note to the curry. -
Toast the Sri Lankan Spices
Heat a small pan over medium heat. Add the coriander seeds, cumin seeds, black peppercorns, mustard seeds, cloves, cardamom pods, cinnamon stick, and fennel seeds. Toast them for about 2 minutes, stirring frequently, until their aromas are released and they turn slightly golden. -
Grind the Spices
Once the spices are toasted, transfer them to a mixer grinder and blend them into a fine powder. This fresh spice blend will be the base of your Ambul Polos Curry, giving it its authentic flavor. -
Start Cooking the Curry
In a pressure cooker, heat 1 tablespoon of sunflower oil over medium heat. Add the finely chopped garlic and ginger, and sauté until fragrant. Add the sliced onions and cook until they turn golden brown, ensuring they caramelize slightly to develop depth of flavor. -
Add the Curry Leaves and Spice Powder
Stir in the curry leaves and the freshly ground spice powder. Allow the spices to bloom in the oil for a minute or two. This step intensifies the aroma and flavor of the dish. -
Combine the Pol Sambol, Jackfruit, and Water
Now, add the pol sambol mixture, the jackfruit pieces, and salt to the pressure cooker. Pour in 2-1/2 to 3 cups of water to cover the jackfruit. Stir well to combine all the ingredients. -
Pressure Cook the Curry
Close the lid of the pressure cooker and cook for about 4 to 5 whistles on medium heat. This should take approximately 10 to 12 minutes, and the jackfruit should become tender and infused with the rich, spicy flavors of the curry. -
Release the Pressure and Adjust Seasoning
Once the cooking time is up, turn off the heat and allow the pressure to release naturally. Open the cooker and give the curry a taste. Adjust the salt and spices according to your preference. -
Serve the Ambul Polos Curry
Transfer the cooked Ambul Polos Curry to a serving dish. Garnish with a few fresh curry leaves if desired. Serve hot with steamed rice and a side of Carrot Poriyal for a balanced and wholesome meal.
Serving Suggestions
- Pol Sambol: This tangy coconut relish enhances the flavor of the curry and provides a zesty kick.
- Steamed Rice: A simple bowl of steamed white or red rice serves as the perfect accompaniment to absorb the curry’s flavors.
- Carrot Poriyal: A light stir-fried dish made with grated carrots, mustard seeds, and curry leaves, offering a contrasting texture and mild flavor to the meal.
Nutritional Information (Approximate per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Carbohydrates | 35 g |
| Protein | 5 g |
| Fat | 8 g |
| Fiber | 6 g |
| Sodium | 200 mg |
| Potassium | 400 mg |
| Vitamin A | 300 IU |
| Vitamin C | 20 mg |
| Calcium | 50 mg |
| Iron | 2 mg |
Cooking Tips:
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Jackfruit Selection:
For this recipe, it is essential to use young, green jackfruit (unripe) as it has a firm texture that can absorb the flavors of the spices. Avoid using ripe jackfruit, which is sweet and not suitable for savory curries. -
Substituting Ingredients:
- If you cannot find fresh coconut, you can substitute with unsweetened desiccated coconut, but soak it in warm water for a few minutes before grinding.
- Pearl onions (Sambar onions) can be replaced with regular red onions, but the sweetness of pearl onions adds a unique depth to the pol sambol.
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Spice Level:
Adjust the number of dry red chillies based on your tolerance for heat. This dish traditionally has a medium spice level, but you can reduce or increase the chillies to suit your preference. -
Curry Consistency:
If you prefer a thicker curry, reduce the amount of water added during cooking. You can also simmer the curry uncovered after pressure cooking to let some of the liquid evaporate and thicken the sauce. -
Storage:
This curry stores well in the refrigerator for up to 3 days. The flavors intensify as it sits, making it a great dish for meal prep or leftovers.
Ambul Polos Curry – A Taste of Sri Lanka
Ambul Polos Curry is a celebration of Sri Lankan culinary tradition. Jackfruit, an often underutilized ingredient, shines in this dish, transforming into a flavorful and meaty texture that will surprise and delight your palate. The combination of bold spices, tangy pol sambol, and rich coconut creates a symphony of flavors that makes this dish a must-try for anyone exploring vegetarian or vegan cuisine.
Serve it as part of a traditional Sri Lankan meal, or pair it with simple steamed rice for a weeknight dinner that transports you straight to the tropical shores of Sri Lanka.
