Unlike other types of potato curries that lean heavily on spices, Sri Lankan ala hodi is lighter, creamier, and more aromatic. The coconut milk softens the spices, the turmeric gives it that signature golden color, and the curry leaves bring the unmistakable island fragrance.
It’s comfort food in its purest form — simple, soothing, and deeply satisfying.
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For most people, it’s just a potato curry—but to me it’s a slice of home that’s traveled with me from childhood to motherhood. It’s simple, comforting, and a perfect way to turn humble potatoes into something special.
Why You’ll Love This Potato Curry
- Naturally vegan & gluten‑free – No dairy, just coconut milk for creaminess and the rest of the ingredients are all plant-based.
- Quick & Easy – Ready in under 30 minutes.
- Budget‑friendly and made with pantry staples.
- Perfect side dish for rice, flatbread, and bread.
- Authentic Sri Lankan flavor with minimal effort.
🌿 Just a friendly reminder: I’m a passionate foodie, not a certified nutrition or health professional. Everything shared here — recipes, tips, and food inspiration — is meant for enjoyment and creativity in your kitchen. For dietary guidance or health concerns, always consult a qualified professional.
Making Sri Lankan Potato Curry
- Cut 2 medium potatoes in half. Boil them in water with a pinch of salt added. When the potatoes softens, peel off the skin and set aside.
- Heat about 1 tablespoon oil over medium-high temperature in a non-stick pot. Add a tsp mustard seeds and let them pop. Toss in a sun dried red chili pepper and a few curry leaves (they’ll sizzle and crisp). Next, toss is the diced onions and minced garlic and sauté until golden.
- Combine the diced tomatoes, green chilies, and a piece pandan leaf. When the tomatoes softens add a tsp turmeric powder, a tsp fenugreek seeds, half a tsp curry powder, and half a tsp chili powder. Give it a good mix.
- Next goes in the pre-boiled potatoes, half a cup coconut milk, and salt as need. Reduce the heat to low and let it simmer for about 2 minutes before removing from heat.
🍽️ Craving more? From vegan‑friendly dishes, meat‑lovers favorites, to soul-food from the island, there’s a burst of flavor waiting in every recipe. Cook to satisfy your cravings — one delicious bite at a time.
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Ways to Enjoy Potato Curry
- A bowl of steamed rice and potato curry
- Rice and curry meal
- Lamprais
- Ghee rice
- Naan or bread
- Stringhoppers
Got Leftover?
- Reheat: Low heat on stovetop or microwave with a splash of water
- Fridge: 2–3 days in an airtight container
- Freezer: Coconut milk may separate slightly, so freeze it without adding the coconut milk. When heating add it and bring to a boil
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Sri Lankan Potato Curry with Coconut (Ala Hodi | Urulaikilangu Kuzhambu)
Ingredients
Method
- Cut the potatoes in half. Boil them in water with a pinch of salt added. When the potatoes softens, peel off the skin and set aside.
- Heat the oil over medium-high temprature in a non-stick pot. Add mustard seeds and let them pop. Toss in sun dried red chili pepper and curry leaves (they’ll sizzle and crisp). Toss is the onions and garlic and saute until golden.
- Combine the tomatoes, green chilies, and pandan leaf. When the tomatoes softens add the turmeric powder, fenugreek seeds, curry powder, and chili powder. Give it a good mix.
- Next goes in the boiled potatoes, coconut milk, and salt as need. Reduce the heat to low and let it simmr for about 2 mins before removing from heat.
Final Thoughts
Sri Lankan potato curry is one of those dishes that proves how comforting simple food can be. With just a handful of ingredients, you get a creamy, fragrant, golden curry that works for any of your rice, flatbread, or bread meal. It’s nourishing, budget‑friendly, and endlessly versatile — the kind of recipe you’ll return to whenever you want something warm, familiar, and satisfying.
If this recipe brings a little island comfort to your kitchen, I’d love for you to:
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