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Seeni Sambal
(Sri Lankan onions in coconut milk)
from: Vansantha
Kandasamy
- 3 medium yellow onions
- 0.25 cup unsweetened coconut milk
- 1 tsp. powdered hot red peppers (adjust if necessary)
- 0.5" cinnamon stick, broken into small pieces
- pinch of ground cloves
- 0.5 tsp. tamarind concentrate dissolved in about 0.25 cup water
or 1" dia. ball of tamarind pulp, extract juice in 0.25 cup water
- 1 tsp. salt or to taste
- 1 tbsp. sugar
- oil
Peel the onions.
Halve the onions lengthwise and then slice them thin, again lengthwise.
Heat a few table spoons of oil in a dutch oven.
Add the sliced onions and fry, stirring frequently, until the onions
begin to turn brown.
This will take about 10 mins on medium high heat.
In a large saucepan (if the dutch oven above isn't too brown at
the bottom you can use that without washing it) combine the rest
of the ingredients and simmer gently for about 10 mins.
Add the onions, mix well and cook for an additional 10 mins.
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