Polos Ambula (Young Jackfruit Curry) with Red Rice and Ala Thel Dala (Tempered Potatoes)

Polos Ambula (Young Jackfruit Curry) with Red Rice and Ala Thel Dala (Tempered Potatoes)

A deeply flavorful, slow-cooked young jackfruit curry with a complex balance of sweet, sour, and spicy notes, served with hearty red rice and savory tempered potatoes.

Dietary

Tags

Ingredients

Instructions

  1. For the roasted curry powder: In a small, dry skillet, toast 1 tablespoon white rice, 1 tablespoon coriander seeds, 1 teaspoon cumin seeds, 1/2 teaspoon fenugreek seeds, 1 cardamom pod, 2 whole cloves, and 0.5 cinnamon stick over medium heat for 5-7 minutes until fragrant and lightly browned. Transfer to a spice grinder and grind into a fine powder. Set aside.
  2. Prepare jackfruit: Drain and rinse 1 can young green jackfruit. Remove any hard core pieces and chop the jackfruit into 1-inch pieces. Toss with 1/2 teaspoon turmeric powder.
  3. Start the curry base: In a large pot or Dutch oven, heat 2 tablespoons coconut oil over medium heat. Add 2 small red onions, 10 fresh curry leaves, 1 1/2 tablespoons fresh ginger, 6 cloves garlic, and 2 green chilies. Sauté for 8-10 minutes until the onions are softened.
  4. Add spices and jackfruit: Stir in the prepared 1 tablespoon Sri Lankan roasted curry powder and 1 1/2 teaspoons red chili powder. Cook for 1-2 minutes until fragrant. Add the prepared jackfruit pieces and stir to coat.
  5. Simmer the curry: Add the extracted pulp from 2 tamarind pods, 1 can coconut milk, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Bring to a gentle simmer, then reduce heat to low, cover, and cook for 45-60 minutes, or until the jackfruit is very tender and the sauce has thickened, stirring occasionally. If the curry becomes too dry, add a little water.
  6. Cook the red rice: Rinse 1 cup red rice thoroughly. In a medium saucepan, combine the rinsed rice, 2 1/2 cups water, and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover tightly, and cook for 20-25 minutes, or until all water is absorbed. Remove from heat and let sit, covered, for 5 minutes, then fluff with a fork.
  7. Prepare Tempered Potatoes (Ala Thel Dala): In a separate skillet, heat 1 tablespoon coconut oil over medium heat. Add 1/2 teaspoon mustard seeds and 1/4 teaspoon fenugreek seeds. Once the mustard seeds splutter, add 5 fresh curry leaves, 1 small red onion, and 1 green chili. Sauté until the onion is translucent, about 3-5 minutes.
  8. Combine with potatoes: Add 1 pound diced potatoes to the skillet along with 1/2 teaspoon red chili powder and 1/2 teaspoon salt. Sauté for another 5-7 minutes, gently tossing until the potatoes are lightly browned and well coated with the tempering spices.
  9. Serve: Serve the Polos Ambula hot with the steamed red rice and Tempered Potatoes on the side.

Notes

Using canned young green jackfruit makes this dish much more accessible. Traditionally, fresh jackfruit requires extensive preparation. For extra authenticity, use an earthenware pot for slow simmering, which can enhance the earthy flavors.

Nutrition (per serving)