Seeni Sambol (Sri Lankan Caramelized Onion Relish)

March 30, 2012

Seeni Sambol (Sri Lankan Caramelized Onion Relish) - kvalifood.com

Thinly sliced onions slow-cooked with chili, tamarind, sugar, and whole spices until dark, glossy, and jam-like. The name “seeni” comes from the Sinhala word for sugar. A sweet-sour-spicy condiment served with bread, rice, hoppers, or as a sandwich filling.

Makes 4 servings

Ingredients

500 g red onions (Bombay onions), finely sliced
5 tbsp vegetable oil (or coconut oil)
1 cinnamon stick
5 cardamom pods
2-3 whole cloves
1 sprig curry leaves
1 small pandan leaf (optional)
1.5 tbsp red chili flakes (or chili powder)
3 tbsp tamarind juice (or 1 tsp tamarind paste dissolved in 3 tbsp water)
2 tbsp sugar
1 tsp Maldive fish flakes (optional)
salt, to taste

Directions

Heat oil in a wide pan over medium heat. Add cinnamon, cardamom, cloves, curry leaves, and pandan leaf. Cook for about 1 minute until fragrant.

Add the chili flakes and stir briefly. Add the sliced onions. Cook on low heat, stirring regularly, for 15-20 minutes until the onions are very soft and beginning to caramelize.

Add tamarind juice, sugar, Maldive fish (if using), and salt. Continue cooking on low heat for another 5-10 minutes, stirring occasionally, until the mixture is dark, glossy, and jam-like. All liquid should be absorbed.

Let cool completely before serving. Store in a glass jar.