Dear Lord, how can we forget the hoppers in Sri Lanka. My heart and stomach opened up to a whole new breakfast experience and now, thanks to my cooking teacher in Galle, Chintika, I’m bringing you the onion jam goods. Serve this up with pancakes in the morning, hoppers for lunch or rice and curry for dinner or as a fun thing to go with your Eastern flavoured dinner party and do not be surprised that indeed, a plastic container in the fridge with this sambal in it will not last long.
10 Minute Sri Lankan Onion Sambal
Makes 2 cups
Ingredients
- Vegetable oil
- 5 brown onions, halved and sliced
- 6 cardamom pods
- 1 cinnamon stick
- 1-2teaspoons chilli powder
- 1tbs sugar
- 1tbs tamarind sauce
- 1 tomato, diced
- 2 long sprigs of curry leaves – about 20 leaves
Method
Grab a non stick pot or wok and heat generously with vegetable oil over a medium to high heat.
Once hot, add the onions and fry off until they just start to colour then add the remaining ingredients. Stirring frequently, leave to become a spicy magic onion jam/sambal. After 10 minutes you’re done! Seriously, that’s it!
Eat this with roti, hoppers, pancakes in the morning (trust me!!) or as a side to curry and rice. Store in a plastic takeaway container in your fridge for a week or two easy peasy.
