Seeni Sambol Food

MAKE SEENI SAMBOL RECIPE | SRI LANKAN | QUICK & EASY

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.

SEENI SAMBOL

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.

SRI LANKAN BREAKFAST BUNS WITH SEENI SAMBOL ONION CONFIT

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.

SEENI SAMBAL (SWEET AND SPICY ONION RELISH)

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.