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Overhead view of Sri Lankan potato curry in a clay pot.

Sri Lankan Potato Curry with Coconut (Ala Hodi | Urulaikilangu Kuzhambu) 

Make this creamy Sri Lankan potato curry (ala hodi) with coconut milk, turmeric, and curry leaves. A simple, vegan, gluten‑free side dish perfect with rice, roti, or hoppers.
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Prep Time 5 minutes
Cook Time 25 minutes
Servings: 2 portions
Ingredients Method

Ingredients
  

  • 1 tbsp Oil of your choice
  • 1 tsp Mustard seeds
  • 1 Sundried red chilies
  • few Curry leaves
  • 1/2 medium Onions sliced
  • 2 cloves Garlic minced
  • 1/4 medium Tomatoes diced
  • 1 Green chilies split in half
  • piece Pandan leaf
  • 1 tsp Turmeric powder
  • 1 tsp Fenugreek seeds
  • 1/2 tsp Curry powder -optional
  • 1/2 tsp Curry powder -optional
  • 2 medium Potato
  • 1/2 cup Coconut milk
  • Salt as need

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.