Sri Lankan Tempered Potatoes (Ala Thel Dhala)
Sri Lankan Tempered Potatoes, also known as Ala Thel Dhala, are a well-liked side dish with muted yet powerful tastes
Ingredients
- 500 g boiled potato, peeled, cut into cubes
- 3 tablespoons cooking oil
- 1 teaspoon mustard seeds
- 6 cloves garlic, thinly sliced
- 2-inch cinnamon stick
- 1 teaspoon dry roasted fenugreek, see the notes
- 5 to 10 curry leaves
- 2-inch pandan leaves
- 1 onion, thinly sliced
- 2 fresh green chilies, sliced
- 2 fresh red chilies, sliced
- 1 teaspoon powdered turmeric
- salt to taste
- 1/2 teaspoon black pepper
- 1 tablespoon chili flakes, adjust as needed
Instructions
- Boil potatoes for ten minutes or so, or until they are practically done.
- Empty. Put aside.
- After boiling the potatoes, peel, cut, and set aside the cubes.
- Cut onion.
- Slabbed fresh green and red chilies.
- Leaves of pandan with curry.
- Thinly slice the garlic.
- Spices: salt, black pepper, chili flakes, fenugreek, cinnamon, and mustard seeds.
- In a pan, heat the oil. Add the mustard seeds when heated. Allow the seeds to pop.
- Add the garlic and sauté for 20 to 30 seconds, or until fragrant.
- Include the curry leaf. Add the fenugreek, cinnamon, and pandan leaves and sauté until aromatic.
- When the onion is tender, add the green and red chilies and continue to sauté.
- Stir thoroughly after adding the pepper, salt, and turmeric.
- Stir often for about three minutes after adding the potato and thoroughly mixing with the remaining ingredients.
- Mix in the chili flakes well. Inspect for salt and pepper, and add more if necessary.
- It's time for the devilled potato. Warm up the food.