Seeni sambol
A sweet, tangy and spicy Srilankan relish to go with string hoppers, chapati or rice.
Servings 2
Ingredients
- 4 big onions
- a marble sized ball of tamarind
- 1 tbsp oil
- 1 tsp sugar
- 1/2 tsp chilly powder
- a handful curry leaves
- 1" piece of cinnamon
- 1 green cardamom
- 2 cloves
- 1/4 cup water
- salt as needed
- a pinch of turmeric powder.
Instructions
- Peel and slice the onions into thin longitudinal pieces. Wash the tamarind and soak it in ¼ cup of water.
- Dry fry the onions in a pan without adding oil for about two minutes. Add ¼ tsp of salt, and ½ tsp of sugar. When all the water in the pan evaporates and the onions become bit translucent and start browning a bit, add the oil.
- Fry for a minute and add the curry leaves, cinnamon, cardamom and cloves.
- Saute this for a minute, and add the turmeric and chilly powders, as well as tamarind water (squeezed out from the soaked tamarind). Add salt as per need and close the vessel with a lid so that the contents get cooked well.
- Switch off the stove once all the water evaporates. Serve this with string hoppers, bread, rice, chapati or dosa.
