Srilankan Style Sambol Recipe

The onions are caramelized well and spiced up with dry red chili flakes, curry leaves, cinnamon stick, cloves, cardamom and it is complemented with tamarind juice for the tanginess.

Archana's Kitchen
9 ratings.
Srilankan Style Sambol Recipe

Srilankan Style Sambol Recipe, is a signature dish of Srilankan cuisine. The cuisine is itself is quite spicy and rich in flavours because of the consumption of coconut milk and dry red chilies. The onions are caramelized well and spiced up with dry red chili flakes, curry leaves, cinnamon stick, cloves, cardamom and it is complemented with tamarind juice for the tanginess. Sambol are mainly a side dish for many of their dish. It is eaten along with rice dishes, breakfast courses as well.

Serve the Sri lankan Style Sambol Recipe along with Srilankan chicken curry with steamed rice by the side. 

If you are looking for more Sri Lankan Recipes here are some : 

  1. Eggplant Curry Recipe (Sri Lankan Style)
  2. Sri Lankan Egg Curry Recipe
  3. Sri Lankan Pumpkin Curry Recipe (Zero Oil)

Cuisine: Sri Lankan
Course: Side Dish
Diet: Vegetarian
Prep in

5 M

Cooks in

30 M

Total in

35 M

Makes:

4 Servings

Ingredients

  • 3 Onion , sliced
  • 2 teaspoon Sugar
  • 1 sprig Curry leaves
  • 1 inch Cinnamon Stick
  • 3 Cloves
  • 1 Cardamom (Pods /Seeds)
  • 2 tablespoon Red Chilli flakes
  • 1 cup Tamarind Water
  • Salt and Pepper , to taste 

Directions for Srilankan Style Sambol Recipe

  1. To begin making the Sri Lankan Style Sambol Recipe, we will heat the kadai with oil. Add cinnamon stick, cardamom pod, cloves and allow it to sizzle.

  2. Add curry leaves and allow it to sparkle for few seconds. Add onions and sprinkle sugar and saute till they turn golden brown.

  3. Once they are caramelized well, add red chilli flakes and salt and keep sautéing. Add 1 cup of water and cook until the water has all evaporated and it thickens.

  4. Serve the Sri lankan Style Sambol Recipe along with Srilankan chicken curry with steamed rice by the side.

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Last Modified On Wednesday, 15 November 2017 10:42

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