Sri Lanka Ala Badun Potatoes & Onion
Submitted by nigbon
Sri Lankan ala badun is a fiery, turmeric-stained dry potato curry tossed with caramelized onions, curry leaves, and a pop of mustard seeds. A squeeze of lime at the finish brightens every bite.
YIELD
1 servingsPREP
15 minCOOK
30 minREADY
45 minAla Badun is the Sri Lankan side dish that turns humble boiled potatoes into something you genuinely fight over at the table.
The trick is in the dry-fry method. Once your potatoes are tender, they hit a sizzling pan with golden onions, curry leaves, mustard seeds, and a cinnamon stick that perfumes the whole kitchen.
Turmeric and chili powder coat every chunk in warm, earthy heat while the edges crisp up beautifully. A last-second squeeze of lime ties everything together with a bright, tangy punch.
This is the kind of dish that makes plain rice feel like a feast.
Kitchen Tips
- Use waxy potatoes so they hold their shape during frying instead of crumbling apart
- Let the onions go truly golden brown before adding the potatoes; that caramelization is where the flavor lives
- Don’t skip the fresh curry leaves. Dried ones just won’t deliver the same fragrant pop
- Serve alongside rice and a coconut sambol for an authentic Sri Lankan spread
Ingredients
Directions
Boil the potatoes, peel and cut into bite size pieces.
Slice the onion.
Place the potato in a bowl and and add the salt, turmeric, chile powder and paprika powder.
Heat the oil and when hot add the curry leaves followed by the onion, mustard and cinnamon stick.
Fry until the onions are a golden brown, then add the potato and keep tossing with the onion until browned and heated through.
Discard the cinnamon stick and sprinkle the lime juice on top just prior to serving.
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