Sri Lankan cuisine is renowned for its rich and vibrant flavours, and one dish that exemplifies this culinary tradition is the delectable Sri Lankan Potato Fry, known locally as “Ala Thel Dala.” This vegetarian side dish combines the earthiness of potatoes with an array of aromatic spices, creating a mouthwatering fusion of flavors. In this article, we’ll take a deep dive into the ingredients, preparation, and cultural significance of this spicy and fragrant dish, offering a 700-word exploration of its history, preparation, and the art of enjoying it.

Following are the ingredients used to make Sri Lankan potato fry (Ala Thel Dala).

Ingredients:

• 6 tablespoons of oil
• 2 cardamom pods slightly bruised
• 4 or 5 curry leaves
• Pandan leaf
• 1 large onion sliced fine
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red Chili powder
• 1 large green Chili slit lengthwise.
• 1/2 teaspoon mustard seeds
• 250g potatoes boiled, peeled, and cut into cubes

To achieve the desired texture, the potatoes are boiled until they are soft and easily pierced with a knife or fork. The duration of boiling may vary depending on the size of the potatoes. After boiling, the potatoes are immersed in cold water, facilitating the removal of their skins. Once peeled, the potatoes are carefully diced into small, bite-sized pieces, ensuring they hold their shape during cooking.

Place the potatoes in a pan and add water until the potatoes are covered. Boil this for about 30 minutes until the potatoes are soft. The time it takes depends on the size of the potatoes.

When a knife or shovel lovingly make a small hole in the potato, you can see if it is cooked well.

Then cut the potatoes into small pieces.

Keep a pan on the stove. Then add about 4 tbsp of oil to it. Then let it heat up a bit.

Then add onions and garlic to it. When it turns slightly golden, add cardamom. Then add curry leaves and pandan leaves to it. When all the ingredients turn golden, add turmeric powder, chili powder and salt to it. A few pieces of green chilies can also be added to it.

When everything is mixed well, add the chopped potato pieces. Then mix everything well.

Mix the potatoes carefully. If missing, the potato pieces will break into small pieces.

This should be done on low flame.

This recipe uses a fragrant mixture of chili powder, black mustard seeds and turmeric powder which gives the potatoes such a wonderful taste and golden color. This recipe is quite spicy. You can add more chili powder and/or fresh chili garnish to increase the heat, or omit them entirely if you want the flavor without the heat.

You can use any potato for this recipe. You can cut the potatoes into pieces and put them in a saucepan and boil them before boiling the potatoes. Cook for about 25 minutes, then remove them from the water. Stir frequently to prevent the spices from burning. Sauté the onion on medium heat until soft, not browning.

Conclusion:

Sri Lankan Potato Fry isn’t just a standalone dish; it’s a versatile addition to any meal. Traditionally enjoyed with red or white rice, it can also be used as a delightful filling for pastries or curry puffs. Its robust flavors make it an excellent accompaniment to various creative dishes, elevating the overall dining experience.

Sri Lankan Potato Fry, or Ala Thel Dala, is a culinary gem that showcases the essence of Sri Lankan cuisine. Whether enjoyed with rice or incorporated into other dishes, it offers a tantalizing journey for the taste buds, a journey that encapsulates the warmth and vibrancy of Sri Lankan culture. So, dive into the world of Ala Thel Dala, and savor the spicy, aromatic delight that awaits.