Sri Lankan spicy dry potato curry(devilled potatoes)- a vegetarian, vegan curry with tempered onions, curry leaves and just enough chilli, a tasty dish to add to your rice and curry menu.
Add a spice to your rice and curry menu with this Sri Lankan dry potato curry. Easy to make and can be made ahead of time, all you need to do is warm the spicy potato curry before serving.
Any left-overs can be used to make toasted sandwiches for breakfast or use them to make any kind of stuffed rotis or parathas
I’m basically a gravy girl, I need to have gravy in anything that comes out of my kitchen.
when I have a plate of rice, it’s usually swimming in gravy of some kind.
Making this Spicy Dry Potato Curry was a breeze but I was continuously tempted to add a little you know what.
You can make the potatoes as spicy as you like since the kids will be eating some, I just added one Tablespoon of Chilli Flakes.
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recipe-Sri Lankan spicy Dry Potato Curry(devilled potatoes).
Ingredients mentioned below use standard measuring cups and spoons.
250g potatoes boiled, peeled and cut into cubes
1 large onions
4 or 5 curry leaves
2 cardamom pods slightly bruised
1/2 teaspoon turmeric powder
2 cardamom pods slightly bruised
1/2 teaspoon cumin powder
1/2 teaspoon chilli flecks
1/2 teaspoon chilli powder
1 large green chilli slit lengthwise.
1/2 teaspoon mustard seeds
6 tablespoons of oil
Method
Place the potatoes(with skin)in a pan, pour water just enough to cover the potatoes.
Boil the potatoes until they are tender. you can check if they are done by inserting a knife through the potatoes if the knife goes through smoothly, the potatoes are done.
Place the potatoes under running water and peel off the skin. since they are tender the potatoes will break into smaller cubes as you mix them with the spices, so cut them into larger cubes and set aside.
Place a cooking pan over medium heat and pour in the oil, add turmeric powder, cumin, onions, curry leaves, cardamom pod and sauté until the onions turn golden.
Once the onion turn golden, add chilli flecks, chilli powder, green chillies and finally, mustard seeds.
Continue cooking the ingredients in the pan while mixing to avoid any of the spices from burning for 3 minutes.
Add the cooked potatoes to the spices, season with salt and combine potatoes with the tempered spices. pour in a tablespoon of oil if you need the mixing to go smoothly.
If you need a bit of gravy, pour in 1/4 of thick coconut milk, cover and simmer for further 5 minutes over low heat and serve with rice and curry.
SRI LANKAN SPICY DRY POTATO CURRY(DEVILLED POTATOES-ALA THELDALA).
Ingredients
Ingredients mentioned below use standard measuring cups and spoons.
250g potatoes boiled, peeled and cut into cubes
1 large onions
Handful of curry leaves
2 cardamom pods slightly bruised
1/2 teaspoon turmeric powder
1/2 teaspoon cumin powder
1/2 teaspoon chilli flecks
1/2 teaspoon chilli powder
1 large green chilli slit lengthwise
1/2 teaspoon mustard seeds
6 tablespoons of oil
Instructions
Place the potatoes(with skin)in a pan, pour water just enough to cover the potatoes.
Boil the potatoes until they are tender. you can check if they are done by inserting a knife through the potatoes if the knife goes through smoothly, the potatoes are done.
Place the potatoes under running water and peel off the skin. since they are tender the potatoes will break into smaller cubes as you mix them with the spices, so cut them into larger cubes and set aside.
Place a cooking pan over medium heat and pour in the oil, add turmeric powder, cumin, onions, curry leaves, cardamom pod and sauté until the onions turn golden.
Once the onion turn golden, add chilli flecks, chilli powder, green chillies and finally, mustard seeds.
Continue cooking the ingredients in the pan while mixing to avoid any of the spices from burning for 3 minutes.
Add the cooked potatoes to the spices, season with salt and combine potatoes with the tempered spices. pour in a tablespoon of oil if you need the mixing to go smoothly.
If you need a bit of gravy, pour in 1/4 of thick coconut milk, cover and simmer for further 5 minutes over low heat and serve with rice and curry.
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