Seeni Sambol Recipes

SEENI SAMBOL

Steps:

• Combine the red pepper flakes and the sugar.
• Season the onion with salt and mix well.
• Place a saucepan over medium heat and dry heat it.
• Add the onion and cook over low heat for 4 minutes, covered, stirring regularly.
• When all the water from the onions evaporates and they become a bit translucent and start to brown a bit, add the oil, curry leaves, cinnamon, cardamom and cloves.
• Mix and cook again, covered, over medium heat for 5 minutes, stirring regularly.
• Remove the lid and cook, uncovered, for 3 minutes over high heat, stirring frequently.
• Add the tamarind juice, and the sugar and red pepper flakes mixture . Season with salt.
• Mix and cook, covered, over medium heat, for 5 minutes, stirring frequently.
• Remove the lid, add the Maldive fish (umbalakada), stir well and cook again over low heat for 3 minutes.
• Taste and add salt, if necessary, as well as sugar and red pepper flakes, if necessary.

MAKE SEENI SAMBOL RECIPE | SRI LANKAN | QUICK & EASY

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.

LEEK SEENI SAMBOL

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.

SEENI SAMBAL (SWEET AND SPICY ONION RELISH)

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.