Sri Lankan Style Sambol Recipe
Sri Lankan cuisine is a beautiful fusion of bold flavors, and one of the most iconic side dishes that embodies its unique flavor profile is Sri Lankan Style Sambol. Known for its tantalizing heat and aromatic spices, this dish has become a staple accompaniment to many Sri Lankan meals. The combination of tamarind, curry leaves, and a blend of whole spices offers a perfect balance of sweetness, tanginess, and spiciness. This sambol pairs wonderfully with spicy curries, particularly Sri Lankan Chicken Curry, and steamed rice, making it an excellent choice for a vibrant, everyday meal.
Cuisine: Sri Lankan
Course: Side Dish
Diet: Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Onion | 3, sliced |
| Sugar | 2 teaspoons |
| Curry leaves | 1 sprig |
| Cinnamon stick (Dalchini) | 1 inch |
| Cloves (Laung) | 3 |
| Cardamom (Elaichi) pods/seeds | 1 |
| Red chilli flakes | 2 tablespoons |
| Tamarind water | 1 cup |
| Salt and Pepper | To taste |
Preparation Time: 5 minutes
Cooking Time: 30 minutes
Total Time: 35 minutes
Instructions
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Heat the oil: Begin by heating a kadai (wok) over medium heat. Add a little oil to the pan, ensuring it coats the bottom evenly.
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Add the whole spices: Once the oil is hot, add the cinnamon stick, cardamom pod, and cloves. Allow them to sizzle for a few seconds, releasing their aromatic oils. This will form the flavor base for the sambol.
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Infuse the curry leaves: Add the curry leaves and let them crisp and sparkle for a brief moment. This step will infuse the oil with their distinct, fragrant essence.
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Sauté the onions: Add the sliced onions to the pan, and sprinkle the sugar over them. Sauté the onions until they turn golden brown, stirring frequently to ensure even caramelization. This process enhances the natural sweetness of the onions, which balances the spice of the sambol.
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Spice it up: Once the onions are caramelized, add the red chilli flakes and salt to the pan. Continue sautéing, allowing the spices to mix well with the onions and bring out their full flavor.
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Add tamarind water: Pour in the tamarind water and mix everything together. Let the mixture cook for about 15-20 minutes, or until the water evaporates and the sambol thickens to a consistency similar to a chutney.
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Final adjustments: Once the sambol has thickened and the flavors have melded together, taste and adjust the seasoning with salt and pepper, if needed.
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Serve: Switch off the gas and let the sambol cool slightly before serving. This dish is best enjoyed hot alongside Sri Lankan Chicken Curry and freshly steamed rice.
Serving Suggestions
Sri Lankan Style Sambol is a versatile side dish that complements a wide variety of main courses. For a truly authentic Sri Lankan meal, serve it with a spicy Sri Lankan Chicken Curry and a generous portion of steamed rice. The sambol adds an extra layer of flavor that brings the entire meal to life, making it a perfect addition to your everyday meals or special occasions.
Enjoy this flavorful, tangy sambol as part of your Sri Lankan culinary journey!
Pro Tip: For an extra kick, you can increase the quantity of red chilli flakes or add some finely chopped fresh green chilies to suit your taste preference. This sambol also keeps well for a few days in the refrigerator, making it a great make-ahead side dish.
