Lilanthi’s take on our favorite Polos Curry

Power Women Cooking features Lilanthi Delgoda, Chief Manager – HR at NDB Bank, who is a busy power woman who likes to find the time to cook special dishes for her family. She found the time to cook her very special tender jackfruit curry as an exclusive for is delighted to feature Lilanthi’s take on the traditional Polos Curry (tender jackfruit curry) which is almost a delicacy in Sri Lanka.

There’s nothing more close to the Sri Lankan’s heart than the loose curry cooked on the hearth the traditional way.

Lilanthi likes to cook it the traditional way – the traditional Kandyan way of cooking this deletable favourite.

Lilanthi joins Satynmag’s Power Women Cooking segment with her mouth watering Polos curry.

POLOS AMBULA – as cooked in Kandyan Homes

Polos Ambula has a long history closely entwined with that of the nation.

It warms the heart and is perfectly balanced with just about any part of a meal – be it with rice, roti or string hoppers, among others.

It has a place in the hearts of today’s generation as well.

The polos ambula cooking

In the Kandyan homes, it was prepared for all festive occasions and is intrinsically linked to paddy cultivation.

A Polos Ambula was a must to feed the farmers who came to put the new paddy plants into the fields and to harvest the yield (Muththetuwa).  Polos Ambula was an essential curry in the Bath Kuruniya   that was taken to the near and dear relatives at Sinhala New Year.

Like all good things, a proper Polos Ambula cannot be cooked in a hurry or short cuts applied. When correctly and properly prepared Polos Ambula can rival any meat curry and makes a great accompaniment for Milk Rice (Kiribath), Yellow Rice (Kahabath) and all sorts of flatbreads (Roti). If cooked properly, the Polos Ambula can be kept for a couple of days without refrigeration.

 Ingredients –

One medium sized Polos Fruit (Young Jack fruit), take the skin off well, and wash.

Cut into pieces of about 2” length and ½” thickness.

Put into a large chatty pot (earthenware pot).

04 cloves of Goraka (Garcinia)

02 Tablespoons of Tumeric powder

04 Tablespoons of Chillie Powder

02 Tablespoons of roasted curry powder (Usually the curry powder is also home-made)

01 large Cinnamon stick, broken into two

A few Cardamoms and Cloves.

One Large Bombay Onion chopped into small pieces

Curry leaves and a large piece of Rampe (Pandan Leaves)

Salt to taste


Method –

Make sure to coat the polos pieces with all the ingredients – leave aside.

Scape One large Coconut and take out the 1st Milk (Mitikiri) and second and third Milk (Diyakiri).

Add the Coconut Milk to the Polos Mixture

Keep the Pot on the hearth with sufficient firewood to bring the Milk to a boiling point.

After that shake the pot well, (do not mix with spoons as the pieces will break)

Reduce the fire heat add a few coconut husks and let the curry simmer slowly till the gravy is reduced to a minimum and curry turns a gorgeous red colour.

If the curry is cooked in the evening, we leave it on the embers till the morning to get a perfect Polos Ambula.





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