Sri lankan onion sambal
Olivia Morffew
A chutney-style dish that will make your mouth (and eyes) water. This quick and easy classic is a perfect introduction to the spicy, flavourful world of Sri Lankan cuisine—not for the faint of heart.
ingredients
2 medium brown onions
1 medium tomato
2 cloves garlic
1 teaspoon turmeric
Chilli flakes or chilli powder to taste (1 1/2 teaspoons for a mild spice)
Salt, to taste
3 tablespoons coconut oil, separated 1 stick cinnamon (about 5cm long)
Optional: 2 sprigs curry leaves (about 5 leaves per sprig) and/or 1 teaspoon of curry powder
method
Prepare the vegetables: peel, halve and finely slice the onions lengthways; dice the tomato; peel and crush the garlic.
In a medium-sized bowl combine the sliced onions (ensuring that the pieces are separated), diced tomato, crushed garlic, turmeric, chilli flakes/powder and salt. Mix thoroughly.
Heat 2 tablespoons of the coconut oil in a medium pan over a medium-high heat and wait for it to melt—you want a generous amount of liquid in the pan.
Pour contents of bowl into pan, pop the cinnamon stick in on top and fry for 10–15 minutes or until the onions are soft and translucent, stirring occasionally. Add extra salt if desired, the extra tablespoon of coconut oil if the pan is getting too dry, and curry leaves or curry powder (or both!) to increase flavour and spice.
Turn stove off and cover the pan for about 10–15 minutes—this will encourage the flavours of the dish to blend further.
Serve as either a side dish to a main meal or as a sandwich (crusty bread is best). Enjoy!
RECIPE SERVES:
4 with bread. 6 as a side
NOTES:
Turmeric has a habit of staining fingers, bowls (pretty much everything it touches). Be careful when mixing ingredients to avoid orange fingers. Chilli powder not only makes this dish extra spicy but will add a lovely vibrant colour.