Young JackFruit Curry (Polos Ambula පොලොස් ඇඹුල)

Young Jackfruit Curry - Culinary Connoisseur

“Polos” – a favorite curry to accompany a meal of rice for Sri Lankans

Young or tender jackFruit curry known as “polos ambula” පොලොස් ඇඹුල in Singhalese is a Sri Lankan favorite. “Polos” means “young jackfruit” while “ambula” means “sour” – a reference to the sour undertones of this dish resulting from the generous use of “goraka” ගොරකා.

Goraka, known in English as “garcinia cambogia” is a sour fruit, dried until blackened and shriveled, commonly used in Sri Lankan and Indian cuisine. Adjust the quantity of goraka to your taste. Some like it mildly sour while some like it stronger. The quality and age of the goraka is also an important consideration because old, poor quality goraka may not have the same strength as the fresher ones and hence may require a larger quantity than specified in the recipe.

Like many Sri Lankan dishes, there are no fixed recipes for polos ambula and different families would have different recipes passed down from generation to generation. The core ingredients however, i.e., young jackfruit, goraka, salt, chili powder, curry powder, turmeric powder, ginger, onion, garlic, curry leaves, green chilies and coconut milk remain the same. Discretionary additions vary from family to family and include grated coconut, dried Maldive fish, pandan leaves, mustard seeds and black peppercorns.

Singhalese believe small red onions (known as “rathu luunu” රතු ළූණු in Singhalese) pack more flavor and nutrition than the big onions known as “Bombay onions” in Sri Lanka. Big “Bombay” onions have slightly sweet flavor characteristics compared to the small red onions. Thus, while big red onions could be used in place of small red onions, for a more authentic polos ambula, use the small red onions.

Some Sri Lankan recipes, refer to “turmeric powder” as “saffron”. This reference is mostly made by the older generation. In ancient Europe, “turmeric” was known as “Indian saffron” (as it was commonly used as an alternative to the more expensive saffron spice) and the term made its way into the vocabulary of olden Sri Lankan cooks (“olden” meaning the generation that lived in Sri Lanka when the country was colonized by the British). While the expensive saffron threads can be used in place of turmeric and vice versa for the purposes of imparting a golden yellow tinge to food, the two have unmistakably different flavor profiles and saffron itself is never used to make this dish in Sri Lanka.

The dish usually tastes better if left for a day to allow the flavors to develop.

Version 1 (the following recipe is from my traditional Sri Lankan (Kandyan) grandmother born in the 1930s):

  • 1 tender jackfruit (weighing approximately 800 grams) – skinned (discard skin), and cut to bite-sized chunks
  • 1 tablespoon coconut oil
  • 1 teaspoon black mustard seeds
  • 9-12 small red onions – peeled and sliced
  • 3 garlic cloves – skin peeled – finely crushed in a pestle and mortar
  • 1 teaspoon ginger – finely crushed in a pestle and mortar
  • 2-3 sprigs fresh curry leaves
  • 1 teaspoon fenugreek seeds
  • 1 fresh pandan leaf
  • 2 cups thick coconut milk
  • 1 cup thin coconut milk
  • 1 tablespoon tamarind paste – discard seeds, dissolve paste with a bit of water
  • 1/2 – 1 tablespoon Maldive fish flakes (optional)
  • 1-2 pieces goraka – soaked in warm water and then made into a thick paste
  • 1-2 fresh green chilies – sliced
  • 1 1/2 – 2 tablespoons roasted Sri Lankan curry powder
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili flakes
  • 1/2 teaspoon turmeric powder
  • Sea salt as desired


Over medium flame, heat coconut oil.

Add mustard seeds and let splutter.

Add onions, garlic, ginger, curry leaves, fenugreek, pandan leaf and fry till aromatic and slightly browned.

Add the the rest of the ingredients, but only about half of the tamarind juice. Set aside the other half.

Ensure the level of coconut milk covers the jackfruit chunks.

Reduce to flame to low and cook until jackfruit chunks are cooked and soft yet firm. It should not be mushy. Taste and make adjustments as needed. Add the tamarind juice reserved earlier to adjust the sour tones of the dish.

Once cooked, the separation of oil would be visible on the surface of the curry.

Version 2:

  • 1 tender jackfruit (weighing approximately 750 grams) – skinned (discard skin), and cut to bite-sized chunks
  • 1 teaspoon black mustard seeds
  • 12-15 small red onions – peeled and sliced
  • 1/2 – 1 tsp turmeric powder
  • 1 1/2 – 2 tbsp chili powder
  • 1- 1 1/2 tablespoon Sri Lankan roasted curry powder
  • 1-2 tsp black peppercorns.
  • 1 tsp ginger
  • 1 tsp garlic
  • 2-3 fresh green chilies – sliced
  • 5-6 sprigs curry leaves
  • 2 pandan leaves
  • 2-3 pieces goraka or as desired – soften in hot water and then make a thick paste
  • 1 tbsp coconut oil
  • 2-3 cups thick coconut milk
  • 1-2 cups thin coconut milk
  • Sea salt as desired


Boil the chunks of tender jackfruit in a clay pot (preferably over firewood if available) until cooked but not too soft.

Combine the ginger, garlic and peppercorns in a “miris gala” or a pestle and mortar and crush finely.

Heat coconut oil in a pan over medium heat.

Add in mustard seeds and let them splutter.

Add sliced small red onions and saute till translucent.

Add the curry leaves, pandan leaves, and the ginger-garlic-pepper paste. Saute till aromatic.

Lower the flame and add tumeric powder, chili powder and roasted curry powder. Roast the spices till they darken and become very aromatic, stirring continuously. Be careful not to burn the spice powders which can burn very easily. Once charred, the spices cannot be used.

Transfer this mixture to the clay pot containing the boiled jackfruit chunks.

Add goraka paste and mix well. Ensure water just covers the jackfruit chunks, if there’s not enough water, add more. Add salt as desired.

Cover and let cook for a while over medium flame then reduce flame and let simmer to allow the flavors to meld.

Add the thin coconut milk and let cook for 1 minute.

Then add thick coconut milk and let simmer again until the water boils down and just a little gravy remains. For a drier version, boil until no gravy is left.

Once cooked, the separation of oil would be visible on the surface of the curry.