Leek Seeni Sambol Recipes

LEEK SEENI SAMBOL

Leek seeni sambol image

A traditional Sri Lankan vegan curry that makes the perfect accompaniment to hoppers and a variety of veggie curries, made with leeks, coconut and cinnamon

Provided by Rosie Birkett

Time 1h5m

Number Of Ingredients 9

Ingredients

2 tsp coconut oil
2 leeks , finely sliced
1 tsp chopped ginger
4 garlic cloves , crushed
1 tbsp curry leaves
4 tbsp coconut milk
2 tbsp tamarind paste
1 tbsp chilli powder
1 tsp ground cinnamon

Steps:

Heat the coconut oil in a frying pan over a high heat until smoking. Add the leeks, ginger and garlic and fry for 5-7 mins or until the leeks are starting to brown.
Add the curry leaves, coconut milk, tamarind paste, chilli powder, cinnamon and 1 tsp salt, and mix to combine. Reduce the heat to low-medium and cook for 45 mins or until reduced and sticky. Can be made two days ahead and kept in the fridge.

Nutrition Facts : Calories 96 calories, Fat 5 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 1.5 milligram of sodium

MAKE SEENI SAMBOL RECIPE | SRI LANKAN | QUICK & EASY

Make Seeni Sambol Recipe | Sri Lankan | Quick & Easy image

Visit my site, www.topsrilankanrecipe.com where you can find a detailed, step by step process of this recipe with images.

Provided by Rocy

Categories Vegetarian

Time 50m

Yield 3 People

Number Of Ingredients 6

Ingredients

Sliced onion - 350g
Red chili flakes - 1 ¼ tablespoon
Thin tamarind juice - 100ml
Sugar - 1 ¼ tablespoon
Cooking oil - 4 tablespoons
Salt - As you need

Steps:

Slice the onions.
Get ready with dried red chili flakes, sugar, and salt.
Also, get ready with the thin tamarind juice.
Mix the onion and salt until all combined well. Then place the pan over the stove and cook the salt-mixed-onion under low flame for 3 or 4 minutes. In a halfway through open the lid and give a stir to avoid burning.
Then, add the cooking oil, mix and again cook covered under medium flame for 4 to 5 minutes.
Now take off the lid and cook uncovered for 3 to 4 minutes under high flame. Stir frequently to avoid burning.
Finally, add the tamarind juice, sugar, and red chili flakes. Mix and cook covered under medium flame for 2 to 3 minutes.
Open the lid, give a good stir, and again cook covered under low flame for 2 to 3 minutes.
Taste and adjust salt, sugar, or red chili flakes if needed.
This is how to make seeni sambol recipe in Sri Lankan style at home. Serve and enjoy this delicious and easy Seeni Sambol.

SEENI SAMBAL (SWEET AND SPICY ONION RELISH)

Seeni Sambal (Sweet and Spicy Onion Relish) image

ZWT6 Sri Lanka/South India. Seeni sambol is slightly sweet because of the caramelized onions and the added jaggery. The amount of chili powder can be adjusted to make it as spicy as you want. The onions can be deep fried and vinegar used in place of the tamarind. It is a perfect side for rice, idli,dosai or chapathi. South Indian or more specifically Tamil Nadu cuisine and SriLankan/Tamilian cuisine. Though the spices and the ingredients used are more or less the same the resulting dishes taste very different. From http://indosungod.blogspot.com. Note: I have not made this recipe, yet have enjoyed this condiment many times made by a Sri Lankan acquaintance's mother. Good with Stringhoppers too!!!

Provided by UmmBinat

Categories < 60 Mins

Time 40m

Yield 2 cups, 4 serving(s)

Number Of Ingredients 9

Ingredients

3 large red onions, sliced
4 -5 garlic, sliced
1 small piece ginger, grated
curry leaf, a few
1/2 tablespoon chili powder
2 -3 teaspoons jaggery
1 tablespoon tamarind extract (or use a small lime sized ball with minimum water to extract the pulp)
3 teaspoons oil
salt, as needed

Steps:

Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
Add the jaggery at the end when your required consistency is reached.
Continue to cook for a few more minutes until the jaggery is incorporated well.
Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers.
This condiment can stay for at least a week refrigerated.

Nutrition Facts : Calories 177.6, Fat 3.9, SaturatedFat 0.6, Sodium 23, Carbohydrate 33.8, Fiber 3.2, Sugar 7.6, Protein 5

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