20 mins | side dish
Seenie Sambol is like the unsung hero of any dinner spread—it sneaks up and steals the spotlight every time. This Sri Lankan condiment is a flavour bomb, full of spicyness, tanginess, and slightly sweet tastes. Just imagine finely chopped onions, fiery red chilies, chilli powder, and a splash of cinnamon all mingling together in one irresistible mix. The tanginess in this dish is all thanks to our not-so-secret weapon: tamarind paste! This stuff is a must-have in any kitchen, especially for Sri Lankan cooking. Made from the pulp of the tamarind fruit, which grows in tropical areas, it’s known for its signature sour kick.
You’ll find tamarind paste jazzing up all sorts of sauces, marinades, chutneys, and even some thirst-quenching drinks. But today, we’re putting it to work to take our seenie sambol to the next level!
Seenie Sambol is the ultimate sidekick for your rice and curry dishes, adding an extra punch to every mouthful. But beware—it brings the heat! We usually pair it with kiri bath or plain rice alongside a few other curries to balance out the spice. Trust me, eating it solo might be a challenge unless you’ve got a serious heat tolerance.
Whenever my mum whips up a batch, I find myself going back for more rice at least three times just to pile on extra Seenie Sambol. It’s that addictive!
TIPS & TRICKS
Tip #1: Here’s a suggestion to ease the tears when chopping onions: Once you’ve cleaned and halved your onions, pop them in the fridge for about 20 minutes before you start slicing and dicing. This little trick can help reduce the waterworks when you’re faced with chopping 8+ onions.
Tip #2: Once you’ve measured out roughly an inch of tamarind paste, soak it in a splash of warm water. Let it sit for about 5 minutes, then break it up with a spoon until you achieve a smooth paste consistency. This step ensures that your tamarind paste blends seamlessly into your dish, adding that perfect tangy flavour!
Can you make it vegan?
Yo, its already vegan-friendly! No substitutions necessary!
Seenie Sambol
Ingredients
- 5-6 medium white onions
- 1 tbsp tamarind paste
- 7-8 curry leaves
- 5-6 cardamom seeds
- 3-4 cloves
- 1 cinnamon stick
- 1 tsp curry powder
- 1 ½ tsp chilli powder
- ½ tsp chilli flakes
- 1 tbsp sugar
- 1 tbsp water
- Salt & pepper to taste
Directions
- Peel and thinly slice white onions.
- Crush cardamom, cloves, and cinnamon in a mortar and pestle.
- In a skillet, heat oil and sauté curry leaves. Once fragrant add in the cardamon, cloves and cinnamon.
- Add crushed spices, toast briefly, then add onions. Once softened, add remaining spices, tamarind paste, sugar, and water.
- Simmer until onions are soft and flavours meld.
- Let it cool fully to room temperature and serve with some rice!
