Seeni Sambol (Spicy caramelized onion relish)

Seeni sambol is a traditional Sri Lankan condiment made primarily from caramelized onions, chili, and spices. It has a sweet and spicy flavor profile and is commonly used as a side dish or accompaniment to rice, bread, or other savory dishes. To prepare seeni sambol, onions are sliced thinly and cooked slowly with spices such as cinnamon, cloves, curry leaves, until they are caramelized and deeply flavorful. Chili powder or fresh chilies are added to provide heat, while sugar or jaggery is used to sweeten the mixture. The result is a versatile condiment that adds depth and complexity to Sri Lankan cuisine. Seeni Sambol also can be used as a filling for many bread and bun varieties and puff pastries. 

Ingredients

350g medium sized onions (thinly sliced)

1 tsp mustard seeds

1 tbsp ginger garlic paste

3 green chilli (finely sliced)

1 tomato (finely chopped)

1/4 cup thick tamarind paste

1/2 tsp turmeric powder

1 tsp salt 

1 tsp chili powder (add more if you like spicy)

1 tbsp red chili flakes

1/4 cup sugar/ jaggery 

2 cloves

2 cardamom 

a piece of cinnamon stick

3 tbsp Madivian fish flakes/ dried shrimps

A few curry leaves

Rampe

1/4 cup vegetable oil 

Directions

1. Heat oil in a pan and add the mustard seeds.
2. When the mustard seeds pops up, add the curry leaves, rampe, ginger garlic paste,the sliced onions and saute until the onions become transparent.
3. Next add turmeric powder, chili powder, red chili flakes, cardamom, cloves, cinnamon stick, maldivian fish flakes and green chili and saute. Gradually add the chopped tomatoes and tamarind pulp. Mix well and close the lid and let it simmer in low heat for ten minutes. 
4. Once it is simmered add salt and sugar, mix well and keep the lid open and let it simmer for ten more minutes in medium heat. 
5. Once the oil separates from the onion, it is ready! Enjoy!

Variations:

Notes:

• You can caramelize the sugar and add it to get a nice dark colour. 

• For lamprais, the seeni sambal is made with dried shrimp. Some dry roast the dry shrimps and grind into a fine powder and add it. Both ways gives a better taste.

• You can also add fresh shrimps to this. Add washed and cleaned shrimps or prawns when the tamarind is added. This prawns or shrimp sambol is best for hoppers, pol roti, lamprais etc.