MAKE SEENI SAMBOL RECIPE | SRI LANKAN | QUICK & EASY
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Provided by Rocy
Categories Vegetarian
Time 50m
Yield 3 People
Number Of Ingredients 6
Steps:
- Slice the onions.
- Get ready with dried red chili flakes, sugar, and salt.
- Also, get ready with the thin tamarind juice.
- Mix the onion and salt until all combined well. Then place the pan over the stove and cook the salt-mixed-onion under low flame for 3 or 4 minutes. In a halfway through open the lid and give a stir to avoid burning.
- Then, add the cooking oil, mix and again cook covered under medium flame for 4 to 5 minutes.
- Now take off the lid and cook uncovered for 3 to 4 minutes under high flame. Stir frequently to avoid burning.
- Finally, add the tamarind juice, sugar, and red chili flakes. Mix and cook covered under medium flame for 2 to 3 minutes.
- Open the lid, give a good stir, and again cook covered under low flame for 2 to 3 minutes.
- Taste and adjust salt, sugar, or red chili flakes if needed.
- This is how to make seeni sambol recipe in Sri Lankan style at home. Serve and enjoy this delicious and easy Seeni Sambol.
LEEK SEENI SAMBOL
A traditional Sri Lankan vegan curry that makes the perfect accompaniment to hoppers and a variety of veggie curries, made with leeks, coconut and cinnamon
Provided by Rosie Birkett
Categories Side dish
Time 1h5m
Number Of Ingredients 9
Steps:
- Heat the coconut oil in a frying pan over a high heat until smoking. Add the leeks, ginger and garlic and fry for 5-7 mins or until the leeks are starting to brown.
- Add the curry leaves, coconut milk, tamarind paste, chilli powder, cinnamon and 1 tsp salt, and mix to combine. Reduce the heat to low-medium and cook for 45 mins or until reduced and sticky. Can be made two days ahead and kept in the fridge.
Nutrition Facts : Calories 96 calories, Fat 5 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 2 grams protein, Sodium 1.5 milligram of sodium
SEENI SAMBOL
Seeni sambol (or sawi sambol) is an onion-based condiment from Sri Lanka, a variant of sambal, popular in South East Asia.
Provided by Mike Benayoun
Categories Condiment
Time 55m
Number Of Ingredients 11
Steps:
- Combine the red pepper flakes and the sugar.
- Season the onion with salt and mix well.
- Place a saucepan over medium heat and dry heat it.
- Add the onion and cook over low heat for 4 minutes, covered, stirring regularly.
- When all the water from the onions evaporates and they become a bit translucent and start to brown a bit, add the oil, curry leaves, cinnamon, cardamom and cloves.
- Mix and cook again, covered, over medium heat for 5 minutes, stirring regularly.
- Remove the lid and cook, uncovered, for 3 minutes over high heat, stirring frequently.
- Add the tamarind juice, and the sugar and red pepper flakes mixture . Season with salt.
- Mix and cook, covered, over medium heat, for 5 minutes, stirring frequently.
- Remove the lid, add the Maldive fish (umbalakada), stir well and cook again over low heat for 3 minutes.
- Taste and add salt, if necessary, as well as sugar and red pepper flakes, if necessary.
Nutrition Facts : Calories 232 kcal, Carbohydrate 19 g, Protein 2 g, Fat 18 g, SaturatedFat 14 g, Sodium 56 mg, Fiber 4 g, Sugar 11 g, ServingSize 1 serving
SEENI SAMBAL (SWEET AND SPICY ONION RELISH)
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!!!
Provided by UmmBinat
Categories < 60 Mins
Time 40m
Yield 2 cups, 4 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a pan, add the curry leaves, onions, ginger and garlic and sauté until the onion starts to brown.
- Add the chili powder, salt, tamarind extract and continue to cook on low heat until the onion comes together 20-25 minutes.
- Add the jaggery at the end when your required consistency is reached.
- Continue to cook for a few more minutes until the jaggery is incorporated well.
- Enjoy with rice, idli, dosai (I don't like those at all), chapathi or stringhoppers.
- This condiment can stay for at least a week refrigerated.
Nutrition Facts : Calories 177.6, Fat 3.9, SaturatedFat 0.6, Sodium 23, Carbohydrate 33.8, Fiber 3.2, Sugar 7.6, Protein 5
SRI LANKAN BREAKFAST BUNS WITH SEENI SAMBOL ONION CONFIT
Provided by Joan Nathan
Categories breakfast, main course, side dish
Time 4h
Yield 16 buns
Number Of Ingredients 18
Steps:
- Make the dough: Using an electric mixer fitted with a dough hook (or working by hand), combine 1 cup water and the yeast. Mix together. Add the egg, milk, 4 cups flour, salt, sugar and butter. Knead until smooth. Turn into a greased bowl, cover with greased plastic wrap and let rise until doubled in size, about 2 hours.
- Divide the dough into 16 balls and let rise for 30 minutes.
- Make the confit: In a large skillet over medium-high heat, heat the oil, then add the curry leaves and onions. Sauté until the onions begin to soften, about 5 minutes, then add red pepper, salt, sugar, tamarind, ginger and cinnamon. (Cinnamon from Sri Lanka, formerly known as Ceylon, can be found at Whole Foods, in specialty stores or online; look for brands labeled Sri Lankan or Ceylonese.) Continue to sauté until the onions are very soft, about 10 minutes. Remove from heat and set aside.
- Set aside a baking sheet lined with parchment paper or a nonstick liner. Punch down each ball of dough and press with your fingers to form a circle about 5 inches in diameter. Put a tablespoon of onion filling in one quadrant of the circle, then fold the dough over like a half moon to cover the filling. Lift the portion of the half-moon that has no filling, and fold over once again; the result should resemble one-quarter of a pie. Pinch only the rounded edges of the dough together, tuck them under, and place the bun on the baking sheet. Repeat, placing the buns several inches apart. Brush the tops with the egg yolk mixture, and set aside to rest for about 20 minutes while the oven heats.
- Heat the oven to 375 degrees. Bake the buns until lightly golden on top and bottom, 12 to 15 minutes; be careful not to overbake or the dough will be dry. Serve warm or at room temperature, for breakfast or a snack.
Nutrition Facts : @context http, Calories 217, UnsaturatedFat 3 grams, Carbohydrate 35 grams, Fat 6 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 2 grams, Sodium 196 milligrams, Sugar 4 grams, TransFat 0 grams
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