Sri Lankan Spicy Potatoes

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This is a dry potato curry from the Sri Lankan cuisine and the spices give a touch of heat to this curry. This sicily vegan curry can be a great side to serve for any occasion.

“Ala Theldala” is the Sinhalese name for this curry aka Sri Lankan Deviled potatoes. The touch of heat or the spicy kick in these potatoes makes it stand out from your regular potato curries. The meaty potatoes with onions and the dried chilies produces the perfect flavor dance choreographed to match with rice or flatbreads.

The following ingredients are required to make this curry.

Potatoes - This recipe uses Gold potatoes, but any potatoes will work.

Red chili powder - Adds to the spiciness of the potatoes. This can be adjusted as per preference.

Thai green chillies - Enhances the spicy heat.

Chili flakes - Boosts the spicy kick

Onions - These give flavor and balance the heat.

Salt - Gives flavor.

Oil - Any neutral oil can be used.

Pandan leaf/bay leaf - This recipe uses bay leaf. If you have pandan leaf that can be used. This is optional.

Mustard seeds - add to the tang

Turmeric - Adds to the vibrant color of the potatoes.

Curry leaves - Adds to the aroma and flavor. 

Cardamom - This increases the aroma and flavor.

There were some differences and similarities that I observed when making this curry. We make a similar version in our traditional cuisine, maybe not this spicy, but we also used a combination of chiles to impart heat or spiciness to the dish. A difference I found was that mustard was added after the onions were sauteed. We add mustard at the beginning along with aromatic whole spices in our South Indian cuisine, however, there are different regional cuisines throughout the country where I saw that they added mustard half way through. Though this was an interesting difference, there was no decrease in the flavor. The curry was simply amazing! Spicy amazing!!

As a foodie family, exploring different cuisines is a part of our routines and this was part of the Sri Lankan vegan meal we had.  Lunumiris, Sri Lankan Dal, Sri Lankan Deviled Potatoes, Pathola Maluwa, and Pol Sambol were served with Pol Roti and coconut rice. This was a spicy and memorable meal. I would highly recommend you to try these.

Serving suggestions

This vegan Sri Lankan Deviled Potatoes can be served with rice or any type of flatbreads. We loved this with Pol Roti.

Spice level

This is a spicy potato curry. The amount of chiles or chili powder can be adjusted to suit taste preferences. However, for the true Sri Lankan experience I would highly recommend the given quantities in this recipe. It is a spicy but unique experience.

Storage

Leftover curry can be stored in the fridge for 2 to 3 days. Warm the curry on stove top or in microwave and then serve with rice or roti.

Can you believe it is the end of October? Unbelievable, correct? Well, that also means that Holiday season is near and here, in this blog you can find tasty side dishes for all your holiday entertaining with a touch of Indian flavors. There are tons of similar tasty savory sides and desserts, some of them vegan, that you may want to have in your menu while entertaining different guests with meal preferences. 

Potatoes have a spot in all holiday menus, and this season try Aloo Beans Curry, Roasted Cranberry Potatoes, Methi Aloo, and Aloo Masala. Our family loves the South Indian Lemon Potatoes for special occasions. In case you are planning to use sweet potatoes, this stove-top spicy sweet potatoes is a must try.

Ingredients

Potatoes - 250-300 g of potatoes, cooked, peeled, and cubed

Oil - 5 to 6 tbsp

Salt - 1 tsp

Red chili powder - 1/2 tsp

Chili flakes - 1/2 tsp

Thai Chile - 2, slit

Turmeric - 1/4 tsp

Cumin powder - 1/2 tsp

Bay leaf/pandan leaf - 1

Cardamom - 2

Curry leaf - 1 sprig

Mustard seeds - 1/2 tsp

Onions - 1 cup, sliced

Method

Heat oil in a pan, add the bay leaves, cardamom, and curry leaves. Fry for 30 seconds.

Add the onions and sauté for 4-5 minutes, until it begins to turn translucent.

Add the mustard, split green chiles, cumin powder, red chili powder, turmeric, and chili flakes.

Add the boiled potatoes, and combine thoroughly.

Cook for 3-5 minutes, until the potatoes are done and roasted.

Transfer to a serving dish. Serve with rice or flatbreads.

More Side Dish Recipes:

• Copycat Red Lobster Cheddar Bay Biscuits from Cheese Curd In Paradise
• Corn Souffle from Karen's Kitchen Stories
• Creamy Garlic Mashed Potatoes from Blogghetti
• Easy Zucchini Casserole from Hezzi-D's Books and Cooks
• Jeweled Rice from A Kitchen Hoor's Adventures
• Pomegranate Acorn Squash with Burrata from Palatable Pastime
• Roasted Tomato Macaroni and Cheese from The Spiffy Cookie
• Spinach Souffle from A Day in the Life on the Farm
• Sweet Chili Candied Pumpkin Seed Deviled Eggs from Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Truffle Risotto with Mushrooms and Asparagus from Art of Natural Living