Tempered Potatoes in 15 mins – Quick Fix
Sri Lankan tempered potatoes, known as "Ala Thel Dala," are a beloved staple in Sri Lankan cuisine, cherished for their harmonious blend of spices and comforting flavors. At the heart of this dish lies the enchanting dance of tempered spices—a fragrant overture that transports the kitchen into a spice bazaar.
As I recall my own experiences, I'm reminded of my mother's culinary prowess. During my high school days, she would rise early to craft exquisite lunches for my brother and me. Her signature touch was evident in every bite of the aromatic rice and curries, all lovingly wrapped in banana leaves. The tantalizing aroma that emanated from those parcels was a testament to her skill and dedication, creating a delightful memory that lingers to this day.
Yet, even when time was scarce, my resourceful mother would turn to a quick version of this cherished dish, known as "10 minutes Ala Baduma." Despite its expedited preparation, Ala Baduma never compromised on heavenly flavors. It was a versatile companion to any meal, embodying the essence of Sri Lankan cuisine—a perfect union of simplicity and deliciousness.
Sri Lankan tempered potatoes are more than just a dish; they are a cultural legacy, a taste of home, and a testament to the enduring connection between flavors, memories, and tradition. In each bite, one can savor not only the rich and aromatic spices but also the love and warmth of homemade meals, making it a cherished part of Sri Lankan culinary heritage.
Sri Lankan tempered potatoes, locally known as "Ala Thel Dala," are a culinary treasure deeply rooted in the rich tapestry of Sri Lankan cuisine. This delightful dish is a testament to the island nation's bold and aromatic flavors, a perfect harmony of spices and potatoes that has been savored for generations.
- 2 Large potatoes, peeled and cubed
- 4 tablespoons Oil
- 1 teaspoon Mustard seeds
- Curry leaves
- Pandan leaves
- 4 teaspoons Chili Flakes (Adjust to your spice preference)
- 1 teaspoon turmeric powder
- 2 teaspoons Salt (Adjust to your taste)
- 3 Green Chilies
- 1/4 Sliced large tomato (Or 2 Cheery tomatoes)
- 2 teaspoons Maldive Fish Flakes
- 2 Chopped garlic cloves
- 1/2 cup Water
- 2 Sliced Large onion
- Gather Ingredients.
- And, pour oil into the pan and heat it.
- Add the mustard seeds, chopped garlic, pandan leaves, curry leaves and maldive fish flakes. Allow them to splutter and release their aroma.
- Next, add potatoes and sliced tomatoes and stir them well and cook for 2 minutes in High heat.
- Then add everything. Add the turmeric powder, chili Flakes, salt, sliced onion and green chilies and mix well. Stir well to infuse the oil with the spices.
- After that, add 1/2 cup of water and mix everything well. Stir them with the tempered spices, onions and green chilies, ensuring the potatoes are well coated.
- Finally, close the lid and cook for 10 minutes in medium-high heat until the potatoes are golden brown and cooked through.
After simmering for about ten minutes, you can check if the potatoes are well-boiled and infused with spices by using a toothpick or a spoon/fork. Simply insert a toothpick/fork/spoon into a potato cube, and if it easily goes through without resistance, your potatoes are perfectly cooked and ready to enjoy. - Serve hot as a side dish with rice and your favorite Sri Lankan curry or as a tasty accompaniment to roti or bread.
