Discover
My Ingredients
AI Chef
Meal Planner
Saved Recipes
Settings

Loading recipe…Loading recipe…

Cooking Culmination

Cook with what you have. Get better with every meal.

Sample recipes are home-cooking guides and have not been professionally tested. Nutrition values are rough estimates. Always check ingredient labels for allergens.

Discover recipes AI Chef My Ingredients Meal Planner Create a free account Settings

Sri Lankan Crispy Potato And Chili Scallion Sambal · Cooking Culmination

Discover / Sri Lankan

Editorial sample recipeSri LankanbeginnerVeganGluten-FreeDairy-Free

Sri Lankan Crispy Potato And Chili Scallion Sambal

Name: Sri Lankan Crispy Potato And Chili Scallion Sambal
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 500 g yellow potatoes, peeled and cut into 3/4-inch cubes; 3 tbsp coconut oil; 1 large red onion, thinly sliced; 2 sprig fresh curry leaves; 1.5 tbsp crushed red chili flakes; 0.5 tsp black mustard seeds; 2 tbsp lime juice, freshly squeezed; 3 stalk scallions, chopped

Golden pan-fried potato cubes tossed with sweet caramelized onions, curry leaves, crushed chili, and fresh lime juice.

Prep: 15 min
Cook: 20 min
Total: 35 min

AI-generated illustration of Sri Lankan Crispy Potato And Chili Scallion Sambal

AI illustration

Ingredients

Servings

500 g yellow potatoespeeled and cut into 3/4-inch cubes
3 tbsp coconut oil
1 large red onionthinly sliced
2 sprig fresh curry leaves
1½ tbsp crushed red chili flakes
½ tsp black mustard seeds
2 tbsp lime juicefreshly squeezed
3 stalk scallionschopped

Allergen information

This recipe contains or may contain:

mustard

Based on ingredient names only. Brands differ and cross-contact can happen — always check labels.

Technique to learn

Ala Baduma (Pan-Crisping Sambal)

Pan-frying pre-cooked root vegetables and combining them with dry spiced caramelized aromatics.

Instructions

Step 1: Parboil diced potatoes in salted boiling water for 5 minutes, then drain thoroughly and pat dry.
Step 2: Heat 2 tablespoons of coconut oil in a large skillet over medium-high heat and add potato cubes.

Step 3: Pan-fry potatoes for 8 to 10 minutes, turning occasionally until edges are golden brown and crispy.

Step 4: Transfer cooked potatoes to a plate lined with paper towels, keeping the skillet on medium heat.

Step 5: Add remaining coconut oil, mustard seeds, and curry leaves to the skillet, letting them pop for 30 seconds.

Step 6: Add sliced red onions and cook for 4 to 5 minutes until deep golden brown and caramelized.

Step 7: Return crispy potatoes to the skillet, sprinkle chili flakes and salt, tossing vigorously over heat for 2 minutes.

Step 8: Turn off heat, stir in fresh lime juice and chopped scallions, and serve hot.

Cooking tips

Parboiling potatoes ensures the interior turns fluffy while the skillet crisping creates a crunchy shell.
Adjust red chili flakes according to your spice preference.
Original home-cooking adaptation inspired by Sri Lankan; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.