Seeni sambol is a very popular side dish in Sri Lanka. It’s a flavourful side, which can also be used as a spread or a filling, with any type of bread, crackers, hoppers, roti, string hoppers or rice. It is essentially caramelised onion with sweet, tangy and a touch spicy flavours with a lot of natural aroma using the popular Sri Lankan spices such as curry leaves, pandan leaves, cardamom and cinnamon. When you make this seeni sambol at home you can smell this aroma for few hours in your kitchen. 

It’s a gluten free, vegan and preservative-free spread which can last for 2-3 weeks in the fridge. It’s an essential in most Sri Lankan fridges as it’s a great snack when those sudden food cravings hit.

It is also a great option as a filling with tacos, tortillas and burgers, where you can use this instead of store bought relishes.

I make this typically twice a month, so that I have a continuous supply in the fridge. I’ll let it cool down and store in the fridge in a glass jar. Always use a dry spoon to scoop the amount you need. This can be warmed up prior to serving.

Preparation and cooking time: 30 minutes

Diet: Gluten free, dairy free, vegan

Serving: serves 4

Ingredients

• 500g  red onions, finely sliced
• ½ tsp salt  
• 1tbsp crushed chillies
• 1tbsp tamarind  juice
• 2 sprigs of curry leaves
• 2 inches pandan leaves – 2
• 2 inches Cinnamon – 2
• 4 pods cardamom  
• 3tbsp oil  
• 2tbsp sugar  

Instructions

1. Clean the onion and slice thin
2. Toast cardamom in a low flame until the pods open and release the seeds. Grind the seeds into a powder and keep aside
3. In a wok, heat up 3tbsp oil and add pandan leaves, curry leaves and cinnamon in a low flame. 
4. Add onion and sauté until it is golden brown. 
5. Add tamarind juice, salt and crushed chillies. Mix well and let it to cook for a minute.
6. Add sugar, mix well and let this to simmer for 5-6 minutes until it turns brown 
7. Sprinkle the roasted cinnamon, mix well and let it to cool before serving. You can also garnish with freshly fried curry leaves.

Optional steps

Reduce or completely remove crushed chillies to adjust the level of spiciness

Brown sugar can be used instead of white sugar

For an even richer aroma, add cloves

Tamarinds can have very different levels of tanginess, so ensure you check the taste to decide how much to add

Add 3-4tbsp pounded Maldives fish (cured tuna) to make the dish more flavourful, and don’t mind a non-vegan/non-vegetarian preparation