By Shipra Arora Gandhi  |  16th Jul 2018  |  
5 from 1 review Rate It!
  • Photo of POL KATHAL by Shipra Arora Gandhi at BetterButter
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About POL KATHAL Recipe

Srilanka is now a new mode of tourism for its beauty. Today i am sharing a Srilankan curry. Paeāla is the word for coconut in singhala the local language. And in normal talk its called as POL. so here is my recipe for pol kathal .

POL KATHAL is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Sri Lankan cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style POL KATHAL at your home. POL KATHAL by Shipra Arora Gandhi will help you to prepare the perfect POL KATHAL at your home. You don't need any extra effort or time to prepare this. It just needs 15 minute for the preparation and 30 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious POL KATHAL.


Ingredients to make POL KATHAL

  • 500 gms Kathal or jackfruit
  • 2 big onions (paste)
  • 4 big tomatoes (pureed)
  • 1.5 inch ginger (grated)
  • 1 cup desiccated coconut
  • 3-4 garlic cloves (grated)
  • 2 green chilli (chopped)
  • 1/2 cup curd
  • 2-3 spoon fresh cream
  • 1/2 cup coconut milk
  • All spices: cinnamon, cardamom, cloves, bay leaf
  • coriander powder
  • red chilli powder
  • salt
  • oil ( for cooking & deep frying)

How to make POL KATHAL

  1. Cut jackfruit in thin cubes(do not wash) heat oil in a deep pan & fry the Jackfruit, take out on a kitchen paper & keep aside.
  2. In a wok heat 2 tablespoon oil add bay leaf, cinnamon, cloves and cardamom with onion paste sauté till golden brown
  3. Add grated ginger & garlic, saute for 2 mins after that add tomato purée and chopped green chillies sauté till it leaves all the oil( check at the corners).
  4. Season it with salt, red chilli powder, coriander powder,mix it nicely.
  5. Take a bowl mix curd and cream make a paste ( with no lumps in it) add it to the onion tomato mix & give a nice toss.
  6. When there is no water left add desiccated coconut mix nicely.
  7. Finally add fried jackfruit, coconut milk & mix it with the gravy and cover it with a lid for 10 min on a low flame, check & toss occasionally. When the jackfruit is soft take it out on a serving dish.

My Tip:

1) At last when you are adding coconut milk, add some 1/2cup of water if u want your gravy to be a little watery. 2) Can add cashew nut paste also if you want a rich gravy. 3) Have this curry with pudina (mint) paratha, it will be a cherry on the cake. 4) Garnish it with chopped coriander leaves or parsley & slice of lemon.

Reviews for POL KATHAL (1)

Hema Mallik2 years ago

Nice one.
Shipra Arora Gandhi
2 years ago
Thank you :relaxed:️

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