How to Make Polos Curry (Young Jackfruit) – Traditional & Healthy Version
Polos Curry, or Sri Lankan Young Jackfruit Curry, is a beloved staple in households across Sri Lanka. Known for its robust flavors and unique texture, this vegan curry transforms young jackfruit (locally called 'polos') into tender, bite-sized pieces that soak up a medley of fragrant spices. Sri Lankans have cherished this dish for generations, preparing it as a comforting everyday meal and serving it with rice or traditional accompaniments like pol sambol or coconut roti. The curry’s roots are deeply embedded in Sri Lankan village cuisine, where jackfruit trees are abundant and young jackfruit is harvested before ripening. Polos Curry is celebrated for its meaty texture, making it a favorite among vegetarians and vegans. The slow simmering with roasted curry powder, mustard seeds, and coconut milk yields a rich, earthy taste layered with subtle heat and aromatic spices. This dish is not only delicious but also a testament to Sri Lanka’s rich plant-based culinary heritage, offering a filling yet light option perfect for those tracking calories or seeking wholesome meals.
Ingredients
Step-by-step instructions
Step 1 · Prepare the young jackfruit by peeling
Prepare the young jackfruit by peeling, removing the core, and cutting into 1-inch cubes. Soak in salted water for 5 minutes to reduce stickiness, then rinse and drain.
Step 2 · Heat a non-stick pan over medium heat
Heat a non-stick pan over medium heat. Add mustard seeds and let them splutter. Add sliced onions, garlic, green chilies, and curry leaves. Sauté until onions are translucent.
Step 3 · Add the jackfruit cubes to the pan
Add the jackfruit cubes to the pan. Stir well to coat with the aromatics.
Step 4 · Sprinkle in roasted curry powder
Sprinkle in roasted curry powder, turmeric, red chili powder, and salt. Mix thoroughly, allowing the spices to toast gently.
Step 5 · Pour in coconut milk and tamarind juice (if using)
Pour in coconut milk and tamarind juice (if using). Stir, cover, and simmer on low heat until jackfruit is tender and the gravy thickens.
Step 6 · Taste and adjust seasoning with salt and black pepper
Taste and adjust seasoning with salt and black pepper. Remove from heat and let rest for a few minutes before serving.
Why this recipe is healthy
This Sri Lankan Polos Curry is an excellent addition to a healthy diet because it’s plant-based, cholesterol-free, and loaded with fiber, vitamins, and minerals. It uses minimal oil and relies on fresh, wholesome ingredients, making it suitable for weight management, vegan diets, and those seeking balanced nutrition. The moderate calorie count per serving supports calorie-conscious meal planning.
A note on tradition
Polos Curry is a classic dish enjoyed throughout Sri Lanka, especially in rural areas where jackfruit trees are common. It is often served as a main or side dish during family meals and is popular during Buddhist Poya days when vegetarian food is preferred. The recipe varies slightly by region, with some areas adding more spices or coconut milk. Its versatility and deep connection to local agriculture make it a cornerstone of Sri Lankan plant-based cuisine.