Have you ever tasted Sri-Lankan style Seeni-Sambol? If not, here is the right time to taste this delicious dish at home.
Ingredients
1 kg Bombay onion (finely sliced)
5-7 Garlic cloves (chopped)
1 tsp of Mustard seeds
6-8 Cardamon (crushed)
4-6 Cloves
Spring of curry leaves (fresh/dry)
Small piece of Rampe (fresh/dry)
3-4 sticks of Cinnamon (can use powder if you dont have the sticks ½ tsp of powder)
1 ½ tsp of Tamarind paste (mix with little water to make tamarind juice)
4/3 tsp of Turmeric powder
1 ½ tsp of Chilli pieces
1 tsp of Chilli powder
3 tsp of Brown sugar
1 tsp Salt
½ tsp Black pepper
3 tbs Oil
4-6 tbsp of shredded Maldive fish (optional- if you prefer the vegetarian option then avoid adding Maldive fish)
Method
Finely Slice the onions. On high heat, In a deep medium saucepan add oil. Once it’s getting hot add the mustard seeds. When the mustard seeds start splattering add the garlic/ hand full of onion and mix really well. Add the curry leaves/rampe/cinnamon and fry it until golden. Add the rest of the onions and fry until it softens and mix it several times to avoid burning. After 5-6 min of cooking the onion will change its colour. Now add turmeric/chilli powder/chilli pieces/sugar/tamarind juice/salt and pepper and mix really well and cook it further on a medium heat until the onion becomes to its dark brown in colour. Roughly 10-12 min.
Serves best with rice/bread/appa/string hoppers etc. You can make this in advance and keep it in the fridge up-to 2-3 weeks and even freeze it.
NOTES
1. If you don't like spiciness, reduce the amount of red chili flakes/chilli powder you add according to your taste. 2. To avoid burning, you must stir it frequently.
If you decide to make this recipe, I would love to hear from you!
Please feel free to share your outcomes with a picture or comment below.
I'm open for suggestions and your ideas on which recipes I should put on next.
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