Seeni Sambal (Sri Lankan Sweet Onion Relish) – By Malsha – eLanka
Seeni Sambal (Sri Lankan Sweet Onion Relish) is a popular condiment in Sri Lankan cuisine. It’s sweet, spicy, and tangy, usually served with rice, hoppers, or bread. Here’s a simple recipe for Seeni Sambal:
Ingredients:
- 500g onions (preferably red onions, thinly sliced)
- 2 tablespoons oil (vegetable or coconut oil)
- 1-2 tablespoons Maldive fish flakes (optional)
- 2-3 dried red chilies
- 1-2 teaspoons chili powder
- 1 teaspoon turmeric powder
- 1 teaspoon mustard seeds
- 2 tablespoons tamarind paste
- 2-3 tablespoons sugar (jaggery works best)
- Salt to taste
- Curry leaves (a small handful)
- 1 cinnamon stick (about 2 inches)
- 3-4 cloves of garlic (sliced)
- 1 small piece of pandan leaf (optional)
Instructions:
- Prepare the onions: Peel and thinly slice the onions. Set aside.
- Heat the oil: In a heavy-bottomed pan, heat oil over medium heat. Once hot, add mustard seeds and let them splutter.
- Add aromatics: Add the cinnamon stick, curry leaves, pandan leaf, and garlic. Sauté for 1-2 minutes until the garlic turns golden and fragrant.
- Add onions: Add the sliced onions to the pan. Stir well, and cook on medium-low heat for about 10-15 minutes, stirring occasionally. The onions should soften and turn light golden brown.
- Spice it up: Add the turmeric powder, chili powder, and Maldive fish flakes (if using). Stir to combine the spices with the onions.
- Sweeten it: Add the tamarind paste, sugar (or jaggery), and salt to taste. Mix well.
- Cook until caramelized: Continue to cook the onions on low heat, stirring occasionally, until they are deeply caramelized and the flavors meld together (about 15-20 minutes). Adjust seasoning as needed.
- Cool and store: Let the Seeni Sambal cool before serving. It can be stored in an airtight container in the fridge for up to a week.
Enjoy this sweet, spicy, and tangy relish with your favorite Sri Lankan dishes!
