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Seeni Sambol
Seeni Sambol (සීනි සම්බෝල)
| Category | Servings | Total time | Spice level | Kids friendly |
| Side Dish | 3 – 4 adults | 30 – 40 minutes | 🌶️🌶️ | ✅ |
The Soul of Seeni Sambol
Sri Lankan rich caramelised onions, balanced sweetness, gentle spice, and a deep savoury flavour
Seeni sambol is one of Sri Lanka’s most loved and versatile side dishes, known for its deep, caramelised sweetness balanced with gentle spice and tang. Despite its name, “seeni” (meaning sugar), the sweetness comes naturally from slowly cooked onions, not from added sugar alone.
Thinly sliced onions are cooked slowly with chilli, curry leaves and spices until they soften, darken and develop a rich, jam‑like texture. The flavour is layered sweet, savoury, slightly spicy and lightly tangy creating a complex taste that pairs beautifully with many dishes.
Served with hoppers, string hoppers, bread or even rice, seeni sambol is a staple in Sri Lankan kitchens. It represents patience in cooking, where time transforms simple ingredients into something deeply flavourful and comforting.
Ingredients
- 3 large onions, very thinly sliced
- 2 tbsp coconut oil
- 2 – 3 green chillies
- 1 tbsp garlic
- 8 – 10 curry leaves
- 1 tsp chilli flakes
- ½ tsp turmeric powder
- 1 tsp crushed black pepper
- Salt, to taste
- 1 tbsp sugar
- 1 tbsp tamarind water
1 tsp Chilli Flakes Add To Cart
1 tsp Pepper Crushed Add To Cart
½ tsp Turmeric Powder Add To Cart
Making It Kid Friendly
- Reduce chilli flakes and chilli powder
- Skip green chillies
- Slightly increase sweetness for a milder taste
Method
- Heat coconut oil in a pan over medium heat.
- Add curry leaves and allow them to release their aroma.
- Add sliced onions and green chillies, mixing well.
- Cook slowly, stirring occasionally, allowing the onions to soften and reduce.
- Add garlic and cook until fragrant.
- Add turmeric, chilli flakes, chilli powder and black pepper, mixing well.
- Continue cooking on low heat, allowing the onions to caramelise gradually.
- Add salt and sugar, adjusting to balance sweetness.
- Add Maldive fish flakes (if using) and mix well.
- Add tamarind water or vinegar and cook until the mixture becomes dark, thick and jam‑like.
- Taste and adjust salt, sweetness or tang as needed.
- Remove from heat and allow to cool slightly before serving.
To Serve
- With milk rice (kiribath)
- With hoppers or string hoppers
- With bread or roti
- As a filling in buns or sandwiches
