Seeni sambol

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Seeni sambol
Alternative namesSeeni sambal, Sini sambol, Sawi sambol
CourseCondiments
Place of originSri Lanka
Serving temperatureRoom temperature
Main ingredientsred onion/shallots, tamarind juice, chillies, salt, sugar
Variationsmaldive fish, curry leaves, cloves, cinnamon, cardamom, lemongrass
Food energy
(per serving)
232 kcal (971 kJ)

Seeni sambol (Sinhala: සීනි සම්බෝල), also known as Sini sambol or Sawi sambol, is a traditional Sri Lankan condiment.[1][2] It is a caramelised onion chutney or relish, with flavours which are spicy, sweet and aromatic.[3][4] It is served as an accompaniment to rice, curries, idiyappam (string hoppers) and appam (egg hoppers). It is an integral component of lamprais and seeni banis (a brioche bun with seeni sambol filling).

In Sinhala 'seeni' means sweet or sugar and 'sambol' means sauce.[5] The main ingredients are onion, sugar, tamarind juice, red chillies and salt, which can also be combined with maldive fish, curry leaves, lemongrass, cinnamon, cardamom and cloves.

Preparation[]

The traditional method for making seeni sambol is to sauté thinly sliced onions, curry leaves, lemongrass and spices (cardamom, cinnamon, cloves) in hot vegetable oil until they start to caramelise. Add tamarind juice, maldive fish, sugar and red chillies to the pan and continue to sauté until the moisture evaporates and the onion is a dark golden brown. Add salt to taste and then remove lemongrass and cinnamon stick, allow the sambol to cool completely before sealing in an airtight container.[6][7]

See also[]

References[]

  1. ^ Sivanathan, Prakash K.; Ellawala, Niranjala M. (2017). Sri Lanka: The Cookbook. Frances Lincoln. p. 76. ISBN 9781781012130.
  2. ^ Dharmapala, Su (2012). The Wedding Season. Simon and Schuster. ISBN 9780731815616.
  3. ^ Alford, Jeffrey; Duguid, Naomi (2005). Mangoes & Curry Leaves: Culinary Travels Through the Great Subcontinent. Artisan Books. p. 30. ISBN 9781579655655.
  4. ^ Bajpai, Lopamudra Maitra (2020). India, Sri Lanka and the SAARC Region: History, Popular Culture and Heritage. Taylor & Francis. ISBN 9781000205855.
  5. ^ Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p. 96. ISBN 9781932705485.
  6. ^ Bullis, Douglas; Hutton, Wendy (2001). Food of Sri Lanka. Tuttle Publishing. p. 37. ISBN 9781462907182.
  7. ^ Cooray, Kusuma (2001). Burst of Flavor: The Fine Art of Cooking with Spices. University of Hawaii Press. p. 210. ISBN 9780824824167.
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