Seeni Sambol

Seeni Sambol is a beloved Sri Lankan condiment that balances sweet caramelized onions with tangy tamarind and aromatic spices. This dish features soft, golden onions simmered in coconut milk, infused with the warm notes of cardamom, cloves, and cinnamon. The addition of Maldive fish provides a distinct umami depth, while curry leaves and lime juice brighten the flavor profile. It has a thick, jammy texture that is both comforting and complex. Ideal as a side dish for rice and curry, or as a filling for hoppers and string hoppers, this versatile relish brings authentic island flavors to your table. It&# 226;ÂÂs a perfect addition to weeknight dinners or festive gatherings, offering a sophisticated taste that pairs beautifully with spicy mains.

Cooking Method: Frying, Stewing, Stir Frying

Cuisine: Indian

Courses: Side Dishes

Difficulty: Intermediate

Servings: 4

Calories: 285

Description

Seeni Sambol is a beloved Sri Lankan condiment that balances sweet caramelized onions with tangy tamarind and aromatic spices. This dish features soft, golden onions simmered in coconut milk, infused with the warm notes of cardamom, cloves, and cinnamon. The addition of Maldive fish provides a distinct umami depth, while curry leaves and lime juice brighten the flavor profile. It has a thick, jammy texture that is both comforting and complex. Ideal as a side dish for rice and curry, or as a filling for hoppers and string hoppers, this versatile relish brings authentic island flavors to your table. It&# 226;ÂÂs a perfect addition to weeknight dinners or festive gatherings, offering a sophisticated taste that pairs beautifully with spicy mains.

Directions

1
Finely slice the onions, and finely chop the garlic and ginger.
2
Bruise the cardamoms and cloves slightly to release their aroma.
3
Heat the oil in a large pan over medium heat.
4
Add the sliced onions, chopped garlic, and ginger to the pan. Fry until they are golden brown and soft.
5
Remove the fried onion mixture from the pan, drain excess oil, and set aside.
6
Drain most of the excess oil from the pan, leaving a small amount for cooking.
7
Squeeze the tamarind pulp into the thin coconut milk to extract the juice.
8
Add the tamarind-coconut milk mixture to the pan along with the chili powder, paprika, Maldive fish (or prepared dried prawns), curry leaves, lime juice, cinnamon stick, thick coconut milk, and salt.
9
Heat the mixture and allow it to simmer gently for 5-8 minutes until the flavors meld.
10
Return the fried onion, garlic, and ginger mixture to the pan. Cook for a further 2-3 minutes, stirring gently.
11
Stir in the sugar and remove the pan from the heat.
12
Discard the cinnamon stick before serving.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 285kcal

% Daily Value *
Total Fat 22g34%
Saturated Fat 13g65%
Cholesterol 1mg1%
Sodium 360mg15%
Total Carbohydrate 24g8%
Dietary Fiber 2g8%
Sugars 10g
Protein 2g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: seeni sambol, sri lankan, onion relish, caramelized onions, tamarind, coconut milk, maldive fish, curry leaves, side dish, condiment, spicy, sweet and sour, rice accompaniment, ginger, garlic, cardamom, cinnamon, chutney

Read it online: https://www.chefs-mate.com/recipe/seeni-sambol/