2 types of Polos Moju - Steamed and Fried

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2 types of Polos Moju - Steamed and Fried

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Polos Moju is a savory pickled food made from Jackfruit. In this recipe, we prepare it 2 ways - Fried and Steamed. The fried Polo Moju can be kept for more than a month in an airtight container. The steamed Polos Moju can be kept for about a week in an airtight container.

When you cut Young Jackfruit, there will be a lot of sap. To remove the sap, you can rub some Water on your hands and collect the sap in a circle pattern as it will stick together.

If you like Sri Lankan pickled foods, you might be interested in trying my 7 types of Achcharu and Achcharu Up Country Style using Raw Vegetables recipes.

Total Time: 30 minutes

Ingredients

  • 1 Young Jackfruit
  • 1 tbsp of Chili Powder
  • Turmeric Powder
  • Salt
  • 125g of Green Chili
  • 125g of Shallots
  • 2 tsp of Pepper
  • 1 tbsp of Chili Flakes
  • Half a teaspoon of Chili Powder
  • 1 tbsp of Sugar
  • Juice from half a Lemon

For the Mustard Vinegar Paste

  • 100g of Mustard Seeds
  • 6 crushed Garlic Cloves
  • Piece of Ginger
  • 1.5 tbsp of Peppercorns
  • Vinegar

Instructions

For the Fried Polos Moju

  1. Cut the Young Jackfruit into small pieces and then remove the peel, the core, and any sap.
  2. Add the Jackfruit pieces into a bowl of Water to prevent any discoloration.
  3. Add Jackfruit pieces into a pot (we had a total of 250g of Jackfruit pieces).
  4. Add 1 tbsp of Chili Powder.
  5. Add some Turmeric Powder.
  6. Add 1 tsp of Pepper.
  7. Add Salt to taste.
  8. Sprinkle some Water and mix everything together.
  9. Set the Jackfruit pieces aside for 10 minutes so it can absorb these seasonings.
  10. Deep fry each of the Jackfruit pieces until it is floating and a golden color.
  11. Split 125g of Green Chilies in halves.
  12. Turn off the stove and then lightly fry the Green Chilies in the same Oil used to fry the Jackfruit.
  13. Lightly fry 125g of Shallots in the same Oil.
  14. Add 1 tsp of Pepper.
  15. Add a small amount of Turmeric Powder.
  16. Add 1 tbsp of Chili Flakes.
  17. Add half a teaspoon of Chili Powder.
  18. Add Salt to taste.
  19. Add 1 tbsp of Sugar.
  20. Add the Mustard Vinegar paste.
  21. Stir everything together.
  22. Add the juice from half a Lemon.

For the Steamed Polos Moju

  1. Cut the Young Jackfruit into small pieces and then remove the peel, the core, and any sap.
  2. Add the Jackfruit pieces into a bowl of Water to prevent any discoloration.
  3. Add Jackfruit pieces into a pot (we had a total of 250g of Jackfruit pieces).
  4. Add Water into the pot until the Jackfruit pieces are covered.
  5. Add some Turmeric Powder.
  6. Add Salt to taste.
  7. Add 1 tsp of Pepper.
  8. Cover and boil the Jackfruit for about 15 minutes.
  9. Drain and add the Jackfruit pieces into a bowl.
  10. Split 125g of Green Chilies in halves.
  11. Lightly fry the Green Chilies in the same Oil used to fry the Jackfruit.
  12. Lightly fry 125g of Shallots in the same Oil.
  13. Add the fried Shallots.
  14. Add the fried Green Chilies.
  15. Add 1 tsp of Pepper.
  16. Add a small amount of Turmeric Powder.
  17. Add 1 tbsp of Chili Flakes.
  18. Add half a teaspoon of Chili Powder.
  19. Add Salt to taste.
  20. Add 1 tbsp of Sugar.
  21. Add the Mustard Vinegar paste.
  22. Stir everything together.
  23. Add the juice from half a Lemon.

For the Mustard Vinegar Paste

  1. Add 100g of Mustard Seeds into a blender.
  2. Add 6 crushed Garlic Cloves.
  3. Add a piece of Ginger.
  4. Add 1.5 tbsp of Peppercorns.
  5. Blend this mixture.
  6. Now add enough Vinegar until this mixture is covered.
  7. Blend this mixture into a paste.

Photos

2 Types Of Polos Moju 2 Types Of Polos Moju Steamed And Fried Close Up Of Polos Moju Storing Polos Moju In A Jar

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