Ingredients: cup Fresh coconut - grated, Dry Red Chillies, cup Pearl onions (Sambar Onions) - 1 red onion diced, Lemon - juice extracted, teaspoon Coriander (Dhania) Seeds, teaspoon Cumin seeds (Jeera), teaspoon Whole Black Pepper Corns, teaspoon Mustard seeds, Cloves (Laung), Cardamom (Elaichi) Pods/Seeds, inch Cinnamon Stick (Dalchini), teaspoon Fennel seeds (Saunf), Dry Red Chillies, tablespoon Sunflower Oil, cloves Garlic - finely chopped, inch Ginger - finely chopped, Onions - thinly sliced, sprig Curry leaves, cups Jackfruit Raw (Kathal), - to taste, cups Water, Vegetarian diet
Instructions: To begin making the Ambul Polos Curry - Sri Lankan Jack Fruit Curry Recipe, prepare the jackfruit by peeling cutting and keep aside.To make the Pol Sambol, add all the ingredients for pol sambol into a mixer grinder and make a coarse paste of it and keep aside. The next step is to make the Sri Lankan Spice powder. Place a pan on medium heat, add all the spices and roast for a couple of minutes until the aromas come through.Once done, place the spices in a mixer grinder and blend to make a smooth powder.Now into a pressure cooker, heat oil over medium heat; add the ginger, garlic and onions and saute until the onions caramelize or turn lightly brown. Once done, stir in the curry leaves, the spice powder, the pol sambol, the jackfruit, salt and 2-1/2 to 3 cups of water. Pressure cook the Ambul Polos Curry for 4 to 5 whistles and turn off the heat,Allow the pressure to release naturally.Once the pressure has realeased, open the cooker and give the Ambul Polos Curry a taste. Adjust the salt and seasonings according to your taste.Once done, transfer the Ambul Polos Curry-Sri Lankan Jack Fruit Curry to a serving bowl and serve hot.Serve the Ambul Polos Curry - Sri Lankan Jack Fruit Curry along with Steamed Rice and Carrot Poriyal Recipe by the side for a wholesome meal.