My favorite accompaniment for hoppers. Kind of time-consuming to make and involves a chopping lots of Fantastic as an accompaniment for hoppers, pol roti, milk-rice or just bread. Enhances a meal of rice and curry. Involves a lot of onion chopping but the fried onion’s spicy-sweetness is all worth it.
Seeni Sambol
Ingredients
- 4 big red onions
- 3 cloves garlic
- 1/2 inch piece of ginger
- 4 cloves
- 1 cinnamon stick
- 1 spring curry leaves
- 4 tbsp coconut oil
- 1 tsp salt
- 1/2 tsp turmeric powder
- 1 tsp chilli powder
- 1 tsp crushed red chilli
- 1/2 tsp sugar
- 2 pods cardomom, peeled ground fine
- 3 tbsp coconut milk
Instructions
- Chop the onion into a small dice. Chop the garlic and ginger very finely (minced). You could use a microplane grater instead of mincing the garlic and ginger to save time.
- Grind the cardamon and cloves in a mortar and pestle or spice grinder to avoid inedible pieces in your sambol.
- Heat the coconut oil on medium heat in a pan large enough to pan-fry the onions. Add the onions, salt, garlic, ginger, curry leaves and cinnamon. Let the onions soften for a couple of minutes.
- Add the turmeric and chili powder and pieces. Stir well. Reduce heat. Keep frying the onions, stirring often so they don't burn or stick to the bottom of the pan for about 7 or 8 minutes until the onions have reduced almost in half. The onions should be soft and not crunchy when you taste them.
- Add the sugar and stir till incorporated. Add the coconut milk and when it's evaporated the sambol is ready.
hi! just making this but there’s a few things that don’t make sense.
There’s no cardamom or coconut milk listed in ingredients – how much of each?
Also assume add coconut oil to onions at beginning to fry them off?
thanks
Sorry for the omissions, 2 cardomom pods and 3 tablespoons of coconut milk. I’ve updated the recipe, thanks for the comment. Hope your seeni sambol was good!