Prakash K. Sivanathan, Niranjala M. Ellawala

Seeni Sambol

Name: Seeni Sambol
Yield: Serves 6
Cuisine: Sri Lankan
Ingredients: 12 fresh curry leaves; 2 tbsp chilli flakes; 2 tbsp cardamom pods, crushed; 2.5 cm (1-inch) cinnamon stick, broken into two; 3 x 2.5 cm (1-inch) pieces of rampe (pandan) leaf; 4 cloves; ¼ lemongrass stalk; 200 ml (7 fl oz/generous ¾ cup) tamarind water; 200 ml (7 fl oz/generous ¾ cup) coconut milk; 1 tbsp sugar (white or brown); 1 tbsp sugar (white or brown); 1 tbsp sugar (white or brown); juice of ½ lime; 1.5 cm (½-inch) ginger, peeled and finely chopped; 4 garlic cloves, finely chopped; 500 g (1 lb 2 oz) onion (about 4 medium), medium diced; 3 tbsp oil

Preparation info

Serves
6

Difficulty
Easy

Appears in

Sri Lanka

By Prakash K. Sivanathan and Niranjala M. Ellawala

Published 2017

About

Ingredients

3 tbsp oil
500 g (1 lb 2 o

Asia
Sri Lanka
Preserve
Vegan
Gluten-free

Method

Heat the oil in a medium, lidded frying pan (skillet) over a medium heat and sauté the onions until soft and golden brown. If the oil is quickly absorbed by the onions, add a few more tablespoons of oil. Take the pan off the heat and remove the onions using a slotted spoon, gently squeezing any excess oil back into the pan.

Put the pan back on a low heat and heat the oil again. Add a li