Seeni Sambol Recipe Sinhala
Seeni Sambol is a quintessential Sri Lankan relish, a masterful blend of sweet, spicy, and tangy flavors. This iconic condiment features thinly sliced onions slowly caramelized with spices, tamarind, and sugar until it transforms into a dark, jammy, and utterly irresistible delight. It's the perfect accompaniment to milk rice (kiribath), string hoppers, pol roti, or simply a slice of fresh bread.
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Ingredients
Directions
Soak the tamarind pulp in a little warm water for about 10 minutes and squeeze well to make a thick paste.
Heat the oil in a pan. Add cinnamon, cardamom, cloves, curry leaves, and pandan leaf. Sauté for about a minute until fragrant.
Add the sliced onions. Sauté on very low heat, stirring frequently, until they become translucent and start to slightly brown. Make sure not to fry/burn the onions.
Add chili powder, chili flakes, and salt. Stir until well mixed. Then add Maldive fish (if using) and stir well.
Add the tamarind paste and sugar. Continue to stir and cook for a little longer until the sambol becomes thick and jammy in texture.
Taste and adjust salt or sugar if required. Remove from heat and allow the sambol to cool completely before serving or storing.
Note
To achieve the best jammy texture and flavor, sauté the onions over very low heat for a longer time, ensuring they caramelize without burning.
Nutrition Facts (per serving)
Frequently Asked Questions
Can I use a substitute for Maldive Fish?
Maldive fish adds a deep, savory umami flavor. Omit it entirely for a vegetarian option. Some people prefer using a small amount of dried prawn/shrimp powder as a substitute.
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