Sri Lankan spicy dry potato curry(devilled potatoes).

 

An easy to make fried potato curry(ala theldala)for you to try. a vegan and vegetarian fried potato dish that’s easy to make.

Boiled potato mixed in fried onions, curry leaves, mustard and loads of red chilli flakes, the name definitely”deviled” exactly describes the dish.

 

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

 

 What are devilled potatoes you ask?

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

You can easily adjust the heat of the dish by reducing the amount of the chilli flakes used.

 

The vegan, vegetarian curry is cooked without any gravy just like a regular potato fry curry but has more flavor.

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

 

What to serve with a spicy 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.

 

Utensils and appliances needed.

A medium-sized pot.

Medium-sized frying pan.

 

More potato curry recipes!

Sri Lankan creamy potato curry.

Sri Lankan potato and beans curry.

Baked potato and shallots(sheet pan side dish).

Spicy potato and green bean stir-fry.

Indian Bombay potatoes.

Spicy 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.

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 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 aside.

 

How to cook the spicy curried 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, add curry leaves(5 leaves), cardamom pods(2), Onions 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.

 

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 and serve with rice and curry.

Serve warm with your favorite rice and curry dishes.

Sri Lankan spicy Dry Potato Curry(devilled potatoes).

Print

Sri Lankan spicy dry potato curry(deviled potatoes).

An easy to make potato curry(ala theldala)for you to try.

Boiled potato mixed in fried onions, curry leaves, mustard and loads of red chilli flakes, the name definitely”deviled” exactly describes the dish.

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

Ingredients

• Ingredients mentioned below use standard measuring cups and spoons.
• 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

Instructions

HOW TO PARBOIL THE POTATOES.

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 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 aside.

HOW TO COOK THE DEVIL 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, add curry leaves(5 leaves), cardamom pods(2), Onions 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.

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 and serve with rice and curry.

Serve warm with your favorite rice and curry dishes.

Made this recipe?

Please don’t forget to rate the recipe on the recipe card so other readers find it helpful and show me your recipe by tagging me #islandsmile178 on Instagram.

Recommended Products

As an Amazon Associate, I earn a percentage from qualifying purchases.

• 
  1-Pound Restaurant Ground Cumin Seed Powder Spice
• 
  Spicy World Green Cardamom Pods, 3.5 Ounce
• 
  Naturally Grown Curry Leaves Whole Air Dried 0.7 oz

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 405Total Fat: 30gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 23gCholesterol: 25mgSodium: 506mgCarbohydrates: 24gFiber: 3gSugar: 4gProtein: 11g

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.

 .