Prakash K. Sivanathan, Niranjala M. Ellawala

Ala Thel Dala

Name: Ala Thel Dala
Yield: Serves 4, as a side dish
Cuisine: Sri Lankan
Ingredients: 1½ tbsp chilli flakes; juice of ½ lime; 1 tsp salt; ½ tsp cumin seeds; 10 fresh curry leaves; 2.5 cm (1-inch) piece of rampe (pandan) leaf; 5 garlic cloves, finely chopped; 2.5 cm (1-inch) piece of ginger, peeled and finely chopped; 1 green chilli, deseeded and roughly chopped; 2 medium red onions, finely sliced; 1 tsp ground turmeric; 400 g potatoes; 1 tsp mustard seeds; 3 tbsp oil

Preparation info

Serves
4
, as a side dish

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

400 g potatoes
3 tbsp oil
1 tsp

Asia
Sri Lanka
Side dish
Gluten-free
Vegan

Method

Wash the potatoes and boil them with skins on for about 15 minutes until cooked. Take them off the heat and leave to cool. Then, peel off the skins and cut them into approximately 1.5cm (½-inch) cubes.

Heat the oil in a deep frying pan (skillet) on a low heat. Add the mustard seeds and let them cook for a few minutes until they pop. Next add the cumin, curry leaves, rampe leaf, garlic,