Seeni Sambol

Seeni Sambol

Sweet and sour onion relish

A fiery cooked sambol with a more involved method than others, which gives it a unique sweet, hot and sour taste. This goes very well with Kiribath or Veechu Rotti.

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

1. 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.
2. Put the pan back on a low heat and heat the oil again. Add a little extra oil to the pan if it is looking dry, then add the garlic, ginger, curry leaves, chilli flakes, cardamom pods, cinnamon, rampe leaf, cloves and lemongrass and sauté for about 5 minutes.
3. Add the sautéed onions back into the pan and mix well. Add the tamarind water and coconut milk, and give it a good stir. Half-cover the pan with the lid and simmer on a low heat for 5–6 minutes until the liquid has reduced by half.
4. Then, add the sugar and lime juice. Mix well and simmer until the gravy dries out, about 2 minutes. Keep an eye on it to make sure that the onions do not burn in the bottom.