Spicy tempered potatoes also known as “devilled potatoes” or “ala thel dala” in Sinhalese, is a dry vegan dish that is served together with homemade curries along with rice. Sri Lankan devilled potato recipes are far from the ordinary devilled potatoes that are mashed and stuffed back into the potato shell. The Sri Lankan version is made by parboiling the potatoes, then stir-frying them in an aromatic blend of spices making it more of a side dish than an appetizer. It also works as a great filling for pastries too.
Ingredients:
For Boiling Potatoes
3 MEDIUM SIZE POTATOES
¼ TSP TURMERIC
1 TSP SALT
1 CUP OF WATER
For The Temper
2 TBSP OF OIL
1 SPRING OF CURRY LEAVES (APPROX. 10 CURRY LEAVES)
6-INCH PANDAN LEAF DIVIDED INTO 3 EQUAL PARTS
1 LARGE ONION SLICED (APPROX. 2 CUPS)
½ TSP OF TURMERIC
1 TSP SALT
3 GREEN CHILIES SPLIT LENGTHWISE
1 ½ TBSP CHILI FLAKES
½ TSP LEMON JUICE
Directions:
1: Peel and cut the potatoes into 3cm cubes. Place them in a pan and pour water just enough to cover the potatoes and bring it to a boil by adding ¼ tsp of turmeric and 1 tsp of salt. (Boil until tender)
2: Heat oil in a pan and add the curry leaves, pandan leaves, onion, and sauté well until the onions become translucent.
3: Add in ½ tsp of turmeric, 1 tsp of salt, green chilies, 1 ½ tbsp of chili flakes, ½ tsp of lemon juice, and stir with other ingredients until well combined on medium heat.
4:Lastly, add in the boiled potatoes and stir it around gently with the rest of the mixture until well combined for around 4 – 5 minutes on medium heat.
Serve with rice or roti!
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