Polos Ambula

Description

Sri Lanka’s Favourite Jackfruit Curry

Taste the true essence of Sri Lankan home cooking with this Polos Ambula – young jackfruit slow-cooked in coconut milk, green chillies, onion, garlic, and a bold
blend of local spices. Rich, hearty, and full of flavour.

Sri Lankan Polos Ambula is a traditional tangy and spicy young jackfruit curry made using tender, unripe jackfruit (polos). The jackfruit pieces are slow-cooked in a thick, aromatic gravy infused with dried red chillies, mustard seeds, curry leaves, garlic, and a special blend of Sri Lankan spices. Tamarind or goraka is often added to give the curry its distinctive sourness (ambula means sour). This hearty and flavourful curry is a staple in Sri Lankan households, enjoyed with steamed rice or traditional breads, and prized for its unique balance of sour, spicy, and earthy flavours.

Traditional island recipe
Creamy coconut milk base
All-natural ingredients – no additives

🧂 Processing

Tender young jackfruit (polos) is first peeled, cleaned, and cut into bite-sized pieces. The jackfruit is then boiled or pressure-cooked until soft but still firm enough to hold its shape. In a separate pan, mustard seeds, dried red chillies, curry leaves, garlic, and other spices are tempered in coconut oil to release their aromas. Tamarind juice or goraka is added to the spice mix to provide the signature sour flavour. The cooked jackfruit pieces are combined with the spiced gravy and simmered gently until the flavours meld and the gravy thickens. The dish is then seasoned with salt and sometimes a little jaggery or sugar to balance the sourness before serving hot with rice or traditional Sri Lankan breads.

🎨 Colour & Appearance

Polos Ambula has a rich reddish-brown to deep orange colour, resulting from the blend of dried red chillies, turmeric, and tamarind or goraka. The young jackfruit pieces are pale yellow to light green and remain chunky and tender, coated evenly with the thick, glossy gravy. Curry leaves and mustard seeds add specks of green and black, giving the dish a vibrant, rustic look. The curry’s appearance is hearty and inviting, with a textured, slightly oily surface reflecting its rich spice profile.

🍽 Food Applications

• Main Curry Dish: Served hot as a central curry with steamed white or red rice.

• Traditional Meals: Commonly included in Sri Lankan rice and curry spreads at home and during festive occasions.

• Accompaniment: Paired with traditional breads like roti or string hoppers for a complete meal.

• Vegetarian & Vegan Option: Popular as a plant-based protein and fiber-rich dish in vegetarian menus.

• Lunch Boxes: Packed for lunches due to its hearty and satisfying nature.

• Buffet & Catering: Featured in Sri Lankan banquet menus and catered events showcasing authentic cuisine.

🧾 Ingredients

Tender jack, Coconut milk, Garlic, Onion, Green chilli, Local spices.

✅ Dietary Info

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

• Gluten-Free: Naturally free from gluten-containing ingredients.

• Rich in Dietary Fibre: Young jackfruit provides good fibre content, aiding digestion.

• Low in Fat: Typically prepared with minimal oil or coconut oil, making it low in saturated fat.

• Source of Vitamins & Minerals: Contains vitamin C, potassium, and antioxidants from jackfruit and spices.

• Moderate Calorie Content: A nutritious and filling dish with balanced carbohydrates and protein.

• No Artificial Additives: Traditionally cooked with natural ingredients and spices.

🕒 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