ZWT6 Sri Lanka/South India. Seeni sambol is slightly sweet because of the caramelized onions and the added jaggery. The amount of chili powder can be adjusted to make it as spicy as you want. The onions can be deep fried and vinegar used in place of the tamarind. It is a perfect side for rice, idli,dosai or chapathi. South Indian or more specifically Tamil Nadu cuisine and SriLankan/Tamilian cuisine. Though the spices and the ingredients used are more or less the same the resulting dishes taste very different. From http://indosungod.blogspot.com. Note: I have not made this recipe, yet have enjoyed this condiment many times made by a Sri Lankan acquaintance's mother. Good with Stringhoppers too!!!
My Private Note
Units: US | Metric
- 1Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
- 2Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
- 3Add the jaggery at the end when your required consistency is reached.
- 4Continue to cook for a few more minutes until the jaggery is incorporated well.
- 5Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers.
- 6This condiment can stay for at least a week refrigerated.
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Nutritional Facts for Seeni Sambal (Sweet and Spicy Onion Relish)
Serving Size: 1 (179 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 177.5
- Calories from Fat 35
- Total Fat 3.9 g
- Saturated Fat 0.5 g
- Cholesterol 0.0 mg
- Sodium 23.0 mg
- Total Carbohydrate 33.8 g
- Dietary Fiber 3.1 g
- Sugars 7.5 g
- Protein 4.9 g
The following items or measurements are not included: