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Seeni Sambol (Sweet & Spicy Caramelized Onions)

Servings 6
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

  • 1 kg red onions thinly sliced
  • 2 tbsp oil
  • 2 tsp red chilli powder
  • ½ tsp turmeric powder
  • 6 green cardamom pods seeds ground
  • 6 whole cloves crushed
  • 2 cinnamon sticks 2″ each
  • 2 –3 green chillies slit
  • A handful of curry leaves
  • 1 pandan leaf optional
  • 25 g tamarind soaked in 25 ml hot water, pulp extracted
  • 1 tsp sugar
  • Salt to taste

Instructions

  • In a small bowl, mix the tamarind pulp with its soaking water and set aside.
  • Heat the oil in a heavy pan over medium heat. Add the curry leaves, pandan leaf, cinnamon sticks, ground cardamom, and crushed cloves. Sauté for 30 seconds until fragrant.
  • Stir in the red chilli powder and turmeric, then immediately add the sliced onions, green chillies, and a pinch of salt. Toss to coat evenly in the spice mixture.
  • Cook over medium heat, stirring occasionally, until the onions turn golden brown.
  • Pour in the tamarind extract and sprinkle the sugar over the onions. Continue cooking, stirring frequently, until the mixture darkens to a deep mahogany and the oil separates at the edges, about 10-15 more minutes.
  • Remove from heat and let the sambol cool to room temperature before serving.

Notes

Seeni Sambol achieves its signature depth by slowly caramelizing the onions over moderate heat, allowing their natural sugars to develop without burning. The aromatics, cardamom, cloves, cinnamon, and pandan, lend layered fragrance, while tamarind and sugar balance heat with tangy sweetness. Stir gently but regularly once the tamarind is added to prevent sticking. Store in an airtight container at room temperature for up to one week, and use as a vibrant accompaniment to rice dishes, dosas, or grilled meats. Seeni Sambol is a staple accompaniment to Sri Lankan breakfast, like egg hoppers (appam), string hoppers, roti, or even bread and butter. It's a deeply flavourful, versatile, and long-lasting condiment.
Author: Neluka Abeywickrema
Course: Condiment, Side Dish
Cuisine: Sri Lankan