Today’s guest blogger is Maheesa Dayananda, UNDP project staff from Polonnaruwa district. He will be sharing his mother’s recipes for a couple of his favourite dishes.
These are two of my favorite curries and around once in two weeks we cook one of these at home. These two curries should be served with rice and are very popular (especially Polos Embulla) among Sinhalese not only in Polonnaruwa but also in other areas too. Also, these curries come from few generations back. I can remember my grand mother also cooked these curries.
Time taken – 75 minutes
Serves – 05
- Baby jack 15 pieces (250 gm)
- Goraka/Garcinia Cambogia 04 pieces
- Garlic 04 cloves
- Pepper 01 teaspoon
- Cardamom/ enasal ½ teaspoon
- Curry Powder 02 teaspoon, roasted
- Chilli Powder 02 teaspoon
- Turmeric Powder ½ teaspoon
- Coconut 01 nut
- Curry leaves/ Rampe as per required
- Salt to taste
- Cinnamon a bit
- Water as per required
- Removing the outer peel of the baby jack, cut it into fairly big pieces, wash well and put them in an earthen vessel.
- Mix the pieces of baby jack with chilli powder, curry powder, turmeric powder and salt.
- Add some goraka.
- Mix crushed pepper, cinnamon and cardamom with the pieces of baby jack.
- Pour coconut milk in to the earthen vessel until the baby jack pieces are just covered and cook them till most of the liquid dries up. As the curry should have a little gravy, remove from heat before the gravy completely dries up.
- Note: Avoid dipping spoons which have been used for other curries, in polos embulla curry, to keep the stuff fresh for many days.
(b) Kos Melluma
Time taken 45 minutes
- Pieces of jack 250 gm
- Coriander 02 teaspoon
- Cumin Seeds 01 teaspoon
- Sweet Cumin/ star anise 01 teaspoon
- Green chillies 03 – 04
- Coconut ½ nut, scraped
- Coconut oil 04 teaspoon
- Mustard 01 teaspoon
- Turmeric powder as per required
- Curry leaves as per required
- Remove the core/ seeds from the jack-fruit pieces nut and cut them in to small pieces.
- Crush about 10 seeds and remove the peel covering the seed.
- Place the chopped jack-fruit and crushed seeds in a pan and add turmeric & water as required.
- Cover the pan and cook the jack-fruit.
- After the jack-fruit is cooked, add curry powder, curry leaves, scraped coconut and kochchi or green chilies and let it simmer together.
- Heat some coconut oil in another pan and fry some mustard seeds.
- Transfer the cooked jack-fruit with all its seasonings to the pan with the mustard seeds and temper it for a few minutes.
- Serve hot with rice.
Recipe source: Maheesa Dayananda.