Sri Lankan spicy dry potato curry(devilled potatoes).

A dry potato curry potato is also known as”ala theldala” in Sinhalese is a simple deviled potato curry you can enjoy with all of your favorite meals.

This dry potato curry is vegan, vegetarian and gluten-free.

This spicy dry potato curry is also called…

Devilled potatoes
Tempered potatoes
Ala baduma
Potato fry
And dry curried potatoes.

 What is”ala theldala or devilled potatoes?

Well, it’s really an over-the-top spicy potato fry recipe but is just full of taste than your regular curried potatoes.

But if you prefer less spice, you can easily adjust the heat of the Sri Lankan potato curry by reducing the amount of chilli flakes used.

It makes the ideal spicy potato curry for chapatis, naans and regular bread.

How this spicy devilled potato curry is made.

Parboiled potatoes are mixed in fried onions, curry leaves, mustard and loads of red chilli flakes, the name definitely”deviled” describes this dish.

By parboiling the potatoes first you keep the middle of the potatoes soft and by frying them later with the above-mentioned ingredients, you give the curried potatoes a fried potato taste as well.

If you are bored with all the potato curry recipes out there, it’s time to give this Sri Lankan dish a try.

What to serve with a spicy dry potato dish.

• Serve with your regular rice and curry menu. Stuff the dry potato curry into samosas, pastries, or hand pies to make a savory snack.

• Serve with Garlic naan, pol roti, chapatis for a simple dinner.
  
• And any left-overs can be used to make toasted sandwiches for breakfast or use them to make any kind of stuffed rotis or parathas as well.

Save the recipe to your favorite Pinterest board!

Utensils and appliances needed.

Chopping board and knife

A medium-sized pot.

Medium-sized frying pan.

More potato curry recipes!

Sri Lankan creamy potato curry.

Sri Lankan potato and beans curry.

Spicy potato and green bean stir-fry.

Indian Bombay potatoes.

Storing-store in glass containers with a lid to preser freshness. use within 2-3 days if refrigerated.

Freezing – I’ve frozen the spicy dry potato curry but I find the texture and taste changes within a few days despite freezing in covered containers. so I would advise avoiding freezing the devilled potatoes instead refrigerate.

Reheating– remove potato dish from the fridge, let it reach room temperature and reheat over stovetop or microwave, make sure to add 2-3 tablespoons of water or coconut milk to readjust the texture and flavor of the dry potato curry.

RECIPE DIFFICULTY- LITTLE CARE NEEDED

Sri Lankan Dry Potato Curry(devilled potatoes).

250g potatoes boiled, peeled and cut into cubes(1-inch roughly)

1 large onions sliced fine

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 red chilli flecks 

1/2 teaspoon red chilli powder

1 large green chilli slit lengthwise.

1/2 teaspoon mustard seeds

6 tablespoons of oil

Method

How to parboil the potatoes for the spicy dry potato curry

Place the potatoes(with skin)in a pan, pour water just enough to cover the potatoes. do not add salt while boiling

Boil the potatoes until they are tender. this should take 30-40 minutes.

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 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.

How to cook the spicy curried  devilled potatoes.

Have all the ingredients needed to make the spicy potato dish ready.

Place a cooking pan over medium heat and pour in the oil(4 tbsp), add curry leaves(5 leaves), cardamom pods(2), onions(1 large) and sauté.

Once the onion slices turn golden, add turmeric powder(1/2 tsp), cumin(1/2 tsp), add red chilli flecks(1/2 tsp), red chilli powder(1/2 tsp), green chillies(2) and finally, mustard seeds(1/2 tsp).

Reduce heat and continue cooking the ingredients in the pan while mixing to avoid any of the spices from burning for 2 minutes.

Add the cooked potatoes to the spices.

Season with salt and combine potatoes with the tempered ingredients. 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.

Serve warm with your favorite rice and curry dishes.

Join me on islandsmile you tube channel.

Made this recipe? great!
If you are a regular on the blog and would love to help me grow, here’s how you do it.
*When you make the recipe, please do leave a review and a rating on the recipe card.
*subscribe if possible.
*Catch my mistakes and send me a scolding to correct them.
*Spread the word, share links to my recipes with your friends and family. every little thing you do helps me grow the site.

Each recipe on this blog has been written with great care and love to the best of my ability with you in mind.
It’s free and on the blog, for you to try anytime.

All I ask is that you do not save it on any apps, recipe boxes or online groups which will affect me as a food blogger and the growth of this blog. I would appreciate if you only share the link rather than the full recipe. 

All images and text on this website are protected by copyright.

 .