This dish always brings a cozy feeling from the old kitchen days — the smell of clay pot cooking, the sound of sizzling spices, and that soft, earthy taste of alakola leaves. Alakola Ambula with Pol Rotti is one of those humble but unforgettable Sri Lankan meals that warm your heart every time.
✨ Ingredients
For the Alakola Ambula:
2–3 cups chopped alakola (taro) leaves
1 small piece goraka, chopped
1 small red onion, sliced
3–4 cloves garlic, chopped
1 sprig curry leaves
1 small piece rampa (pandan leaf)
1 green chilli, chopped
½ tsp turmeric
½ tsp chilli powder
½ tsp curry powder
Salt to taste
1 cup water
1 tsp mustard seeds
1–2 dried red chillies (broken)
2 cloves garlic, extra for tempering
1 small onion, chopped for tempering
Oil for frying
For the Pol Rotti:
2 cups flour
1½ cups grated coconut
Salt
Warm water to mix
🥣 Method
- In a clay pot, add chopped garlic, red onion, curry leaves, rampa, goraka, turmeric, chilli powder, curry powder, green chilli, and salt.
- Pour in about one cup of water and cook slowly on low heat.
- When it starts to boil, add the chopped alakola leaves and mix gently.
(There’s a funny old saying that you shouldn’t make noise when adding alakola, or it’ll make your mouth itchy later — I’m not sure if it’s true, but I still try to stay quiet! 😜) - Close the pot and let it cook until the leaves soften and blend with the spice gravy.
- In another pan, heat a little oil. Add mustard seeds, dried red chilli pieces, chopped nai miris, garlic, and onion.
- When it starts to turn golden and fragrant, add the cooked alakola mixture and stir well to mix all the flavors together.
🍛 Serving Suggestion
This spicy, aromatic Alakola Ambula tastes heavenly with warm pol rotti or steamed rice. The soft rotti soaks up the tangy, rich flavors perfectly — simple, healthy, and full of traditional taste.
💛 From Kitchen Warmth to Your Heart
