To cook a jak fruit curry is known by many,but the chemistry,in one’s own kitchen will

differ from another,so let me share with you my version of tender jak fruit curry .This dish

is a highlight in the Sri Lankan Culinary and it’s called ‘polos curry’.I have posted a kebab

recipe with the nutrient content .Here’s the link to it TENDER JACKFRUIT KEBAB

For tender jak fruit curry


1 medium sized jak fruit (kathal/polos)

few small onions

2-3 green chillies

7-8 pips garlic

2-3 goraka (kodampuli/garcinia) or thick tamarind

1 tblsp chilli powder

1/4 cup gram dal

1 tsp peppercorns

1 tblsp whole coriander

1 tsp.cummin seeds

1/4 tsp fenugreek seeds

3-4 tblsp coconut

3-4 cups coconut milk

1 tsp.turmeric

salt to taste

1 tsp.garam masala powder.

curry leaves,rampe or pandan leaf.

1 tsp.mustard seeds

2-3 dry chillies

1 tsp.fenugreek seeds

1/2 tsp cummin seeds

1 tsp.saunf or aniseed (perumjeeragam)

1 tomato

2-3 tblsp.coconut oil


First remove the outer peel of the fruit ,and cut into cubes.Wash and soak in coconut

milk,until you prepare the powder for  the curry.Dry roast the bold listed and powder.Set


Heat oil ,add the mustard seeds,dry chillies,fenugreek cummin seeds,saunf and curry

leaves.Next add the onions,garlic,tomato,turmeric,salt ,chilli powder goraka, the ground

powder, and the rest of the ingredients,and saute for 5-10 minutes on a low flame.

Add the jak fruit with the coconut milk and cook covered till its thick. Serve with rice or

any rotis.

Variation :You could fry the jak pieces ,and add to the curry.






This is  really a lovely vegetarian curry,and can be served with rice or any roti you like.

This bottlegourd /lauki/dudhi/sorakai. has extreme nutritive benefits.

This juice is good for weight loss ,and reducing blood pressure and bad cholesterol.

Cooked lauki aids in digestion,and to name a few,it’s good for diabetes,removes acid in the

urine,reducing liver inflammation .In Ayurveda this vegetable plays a vital role.Enjoy it’s

benefits through this recipe!

Let’s get into the recipe


1 bottlegourd

1 cup peanuts (cleaned white one)

4-5 red chillies

1 big onion chopped fine

3-4 tomatoes pureed

1/2 cup grated coconut

2 tsp sesame seeds

2 tsp.ginger garlic paste

1-2 tsp chilli powder

1 tsp coriander powder

1/2 tsp.turmeric powder

1.5 tsp garam masala powder

1/4 cup gram flour made to a paste.

salt to taste

a small piece of jaggery

1/4 cup light tamarind juice

1/2 cup coconut milk

1/4 cup oil or ghee.

coriander leaves

1/2 tsp mustard seeds

1 tsp.fenugreek seeds


Peel the gourd(peeling is optional,you could leave the skin on)

Cut into roundrels ,scoop the seed part,taking care to leave a base in each piece.

Coarsely grind the peanuts with the chilli and the removed pulp of the gourd.

Mix salt to taste.

Stuff each gourd piece with the peanut mixture.

Apply the gram flour paste on the top and bottom .

Heat a shallow frying pan with half the oil ,and arrange on the hot oil .

Lightly turn over ,and again back to the peanut up position.

Grind the tomatoes , coconut, ginger-garlic paste,and sesame seeds fine .

Add the tomato paste,and allow to cook  covered for 5-10 minutes or till oil separates.

Add the rest of the  spices.

Next add tamarind water,some water if needed for more gravy,with the jaggery.

Heat 2 tblsp.oil in another pan,add mustard and fenugreek seeds.

Add onions and when lightly brown add to the gravy.

Cover and cook on a slow flame for 10 minutes.

Add salt to taste.

Lastly add thick cocont milk

Remove lid ,and simmer for a further 10-15 minutes.(the gourd has to be cooked well).

Garnish with coriander leaves.

Note:You could use a pressure pan  for this preparation.