Friday, July 12, 2013

Seeni Sambol


This is a Srilankan delicacy and is used as a side dish for appam, roti, pol roti, bread, roast paan, string hoppers etc. This is a very easy recipe with less ingredients and less preparation cooking time. I found this very tasty with chapattis. The traditional recipe is made with dried Maldives fish ("Maasi"). Since I don't like the taste, I skip this step. Pounded Maasi is added to the recipe to enhance the flavour and taste. This is one of my favourite since it comes handy when you have not done your grocery shopping or feeling tired or bored to cook. In a jiffy you can make this and goes well with chapattis.


Big Onion - 1 chopped julienne

Tomato - 1 chopped

Curry leaves - few

Cooking Oil - 2tbsp


Turmeric Powder - 1/4 tsp
Red Chilli Powder - 1 tbsp (as per taste)
Mustard seeds


Heat oil in a heavy bottom pan. Add mustard and when it splutters, add curry leaves. Then add the onions and sauté till it becomes soft. Now add the tomatoes , sauté for few mins. Now add turmeric, salt, chilli powder and sauté for few mins. Cover with a lid and cook for 5 - 7 mins in low flame. Then open the lid and sauté in high flame for 3-4 mins till the raw smell goes and all ingredients mixed well.

That's it ! soooo easy and tasty tooo.