Seeni Sambol(Sugar Sambol) is a combination of sweet,sour & spicy condiment from Srilanka. It is mostly served with String hopper or with yellow rice in Srilanka.After i tried lunu miris( a another sambol variety from srilanka), i'm very much interested in their sambol. Only very few ingredients are needed and it took less than 15 mins to prepare the sambol recipe.Don't underestimate this sambol by its ingredients. It's one of the most tastiest dish i have tasted so far.The perfect balance of sourness, hotness & sweetness make the dish into whole new level.
In our native(Tirunelveli),we used to call the onion raita(which used as accompaniment for biryani/Pulao ) as Sambol(சம்பல்). During my hostel days in chennai, when i said Sambol , none of my roomates understand what it means, then i realised , that name is never used in any part of tamilnadu other than Tirunelveli District(i dont know whether it's used in other district).Now i realized, probably the name comes from Srilanka.
Procedure
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
In our native(Tirunelveli),we used to call the onion raita(which used as accompaniment for biryani/Pulao ) as Sambol(சம்பல்). During my hostel days in chennai, when i said Sambol , none of my roomates understand what it means, then i realised , that name is never used in any part of tamilnadu other than Tirunelveli District(i dont know whether it's used in other district).Now i realized, probably the name comes from Srilanka.
Seeni Sambol
Preparation Time : 5 mins | Cooking Time : 15 mins | Serves : 2
Recipe Category: Condiments | Recipe Cuisine: Srilankan
Recipe Category: Condiments | Recipe Cuisine: Srilankan
Ingredients
Red Onion - 1 (medium)
Cinnamon - a small piece
Cloves - 2 nos
Cardamom - 1 no
Sugar - 1 tsp
Salt - to taste
Tamarind - a small gooseberry size
Red Chili Crushed - 1 tsp or to taste
Oil - 1 tsp
Curry leaves - few
Soak the tamarind in 1/4 cup of water. Cut onion into small pieces and keep everything ready. Heat the oil in a kadai.Add cinnamon, cloves & cardamom, let it splutter, then add onions & curry leaves.
Saute it for few seconds, then add salt & sugar, crushed chili and saute it until the onions become translucent.
Extract the tamarind juice from the tamarind and add into the onions, cook the onions for around 5 mins. At that time, all the moisture will evaporate & sambol looks glossy.
Switch off the flame & serve it with string hoppers or with yellow rice.
Saute it for few seconds, then add salt & sugar, crushed chili and saute it until the onions become translucent.
Extract the tamarind juice from the tamarind and add into the onions, cook the onions for around 5 mins. At that time, all the moisture will evaporate & sambol looks glossy.
Switch off the flame & serve it with string hoppers or with yellow rice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
My mouths watering...really sounds so delicious.
ReplyDeleteLooks like a nice relish to serve with rice.
ReplyDeleteI like that pink color of the sambal.
ReplyDeleteSimply love this seeni sambal with kiribath, prefect relish.
ReplyDeleteInteresting to see how we have something like that too..good one.
ReplyDeleteinteresting to read about your native place and hostel stories :), memories with food are always delectable to read ...this looks very nice
ReplyDeletesweet onion relish is very inviting. Love it especially the color
ReplyDeleteLooks very tempting.
ReplyDeleteFor a minute I thought it was beetroot! Looks very interesting.
ReplyDeleteVery flavorful and absolutely delicious onion relish. I made seeni sambal stuffed buns recently and absolutely loved them.
ReplyDeleteThat must be flavorful. Love that color.
ReplyDeletetongue tickling sambol... super delicious...
ReplyDeleteIts yummy isn't it. I too made it but did not get round to posting. Love your sombol color
ReplyDeletewith those warm spices, I can see how this would be so good with rice
ReplyDelete