Sri Lankan spicy Dry Potato Curry(devilled potatoes).
Dry potato curry(devilled potatoes) Sri Lankan style.A spicy potato curry is also known as”ala theldala” in Sinhalese is a devilled potato curry you can enjoy with all of your favorite meals.
- Prep time
- 10 min
- Cook time
- 40 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- Ingredients mentioned below use standard measuring cups and spoons.
- 6 tablspoons of oil
- 2 cardamom pods slightly bruised
- 4 or 5 curry leaves
- Pandan leaf(2″ piece, optional and can be substituted with a bay leaf)
- 1 large onion sliced fine
- 1/2 tsp turmeric powder
- 2 cardamom pods slightly bruised
- 1/2 tsp cumin powder
- 1/2 tsp red chili flecks
- 1/2 tsp red chili powder
- 1 large green chili slit lengthwise.
- 1/2 tsp mustard seeds
- 250 g potatoes boiled, peeled and cut into cubes(1-inch roughly)
Instructions
- 1
Place the potatoes(250g with skin)in a pan, pour water just enough to cover the potatoes.
- 2
Do not add salt while boiling.
- 3
Boil the potatoes until they are tender. this should take 30-45 minutes.
- 4
The cooking time depends on the size of the potatoes.
- 5
You can check if they are done by inserting a knife through the potatoes if the knife goes through smoothly, the potatoes are done.
- 6
Place the potatoes under running water and peel off the skin.
- 7
Since they are already boiled and soft, the potatoes will break into smaller cubes as you mix them with the spices, so cut them into larger cubes and set them aside.
- 8
Have all the ingredients needed to make the spicy potato dish ready.
- 9
Place a cooking pan over medium heat and pour in the oil(4 tbsps).
- 10
Add curry leaves(5 leaves), pandan leaf(2″ piece, optional and can be substituted with a bay leaf), cardamom pods(2), onions(1 large) and sauté.
- 11
Once the onion slices turn golden, add turmeric powder(1/2 tsp), cumin(1/2 tsp), add red chilli flecks(1/2 tsp), and red chilli powder(1/2 tsp), green chillies (2), and finally, mustard seeds(1/2 tsp).
- 12
Reduce heat and continue cooking the ingredients in the pan while mixing to avoid any of the spices from burning for 2 minutes.
- 13
Add the cooked potatoes to the spices.
- 14
Break down the larger pieces of potatoes as you mix.
- 15
As you break down potatoes and notice that they are still hard to break, simply add 1/2 a cup of water and continue to cook until water evaporates, this will take about 8-10 minutes.
- 16
(you can check the video for this recipe below).
- 17
Season with salt and combine.
- 18
Once the water evaporates, add a few tablespoons of oil to fry and make the mixing of the tempered Potatoes easy.
- 19
If you need a bit of gravy, pour in 1/4 of thick coconut milk.
- 20
Cover and simmer for further 5 minutes over low heat.
- 21
Serve warm with your favourite rice and curry dishes.