This ultimate Seeni Sambol recipe has been passed down to me by my mother. The beauty of this is that it is yummy with roti, bread, string hoppers, hoppers and even with Kiri bath. This SL Seeni Sambol recipe is unique as it can be stored for about three months without adding any food preservatives.
- 750g finely chopped large onions
- 3-4 green chillies, chopped
- 4 tablespoons of sugar
- 3-4 tablespoons of chilli flakes
- Salt to taste
- A cinnamon stick
- 6 cloves
- 3 cardamons
- A handful of curry leaves
- One pandan leaf cut into pieces
- 8 tablespoons of oil
- 3-4 tablespoons of tamarind puree
- 4 tablespoons of thick coconut milk
1) First, keep a heavy bottom pan on the stove and let it heat.
2) Once heated, add in the oil and wait until it is heated.
3) Next, add in all the spices; that is cloves, cardamon and the cinnamon stick. After a few seconds, you will get a pleasant aroma.
4) Then, add in the curry leaves, and pandan leaves immediately. Stir the oil as this will prevent it burning.
5) Now it’s time to add in the chopped onion and chillies. Mix well and wait for few seconds to add in the salt.
6) Next, add in the sugar as this will help the onions caramelize faster. This needs to be heated at a medium-high flame for about 8-10 minutes until the onions turn golden-brown in colour.
7) Once the onions reach a golden-brown colour, its time to add in the tamarind puree and give it a good mix.
8) Finally, switch off the stove and add in the secret ingredient; the thick coconut milk and let the mixture cook from the pan’s residual heat for about 5 minutes.
Now you have your delicious Seeni Sambol.
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