Kitchen Recipe Collection
Sri Lankan Potato Curry (Ala Thel Dala)
A simple yet deeply satisfying Sri Lankan dry potato curry — par-boiled potato cubes tempered with onions, curry leaves, and aromatic spices until golden and subtly spiced.
- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 4 servings
- potatoes
- onion
- green chilies
- curry leaves
- pandan leaf
- mustard seeds
- turmeric
- red chili powder
- curry powder
- oil
- salt
Equipment
- Pot
- Wide pan or wok
Instructions
- 1
Boil Potatoes
Peel and cut potatoes into medium cubes. Boil in salted water for 8–10 minutes until just tender but still holding their shape. Drain well.
- 2
Season Potatoes
Toss the drained potatoes with turmeric, red chili powder, curry powder, and salt.
- 3
Temper
Heat oil in a wide pan over medium-high heat. Add mustard seeds and let pop. Add curry leaves, pandan leaf, and thinly sliced onion. Fry until the onion is golden.
- 4
Cook Potatoes
Add the seasoned potato cubes and sliced green chilies to the pan. Toss well to coat in the tempering. Cook for 5–8 minutes, stirring occasionally, until the potatoes are lightly golden and crispy at the edges.
- 5
Serve
Serve as a side dish alongside rice and curry, or with hoppers and string hoppers for breakfast.
Cooking Tips
- Do not over-boil the potatoes — they should be cooked through but firm enough to hold their shape when pan-fried.
- A good char on the potato edges adds a wonderful texture. Leave them undisturbed in the pan for 2 minutes before stirring.
- This dish is meant to be a dry side, not a gravy — if it becomes watery, increase the heat.
Variations
- Creamy Version: Add 2 tablespoons of coconut milk in the final step for a moist, saucy version.
- Ala Hodi: Cook the potatoes in a thin coconut milk gravy instead of dry-frying for a completely different dish.
Chef's Notes & Storage
- Ala Thel Dala (dry potato curry) is one of the most commonly eaten side dishes in Sri Lanka, found on almost every rice and curry plate.
- Storage: Keeps in the fridge for up to 3 days. Reheat in a dry pan to restore crispiness.
Nutrition Estimate
210 calories · 4g protein · 35g carbs · 7g fat · 4g fiber per serving
