Seeni Sambol (Onion Relish)

Ingredients

• 2 large Red Onions
• 2 tablespoons Vegetable Oil
• 5 small Dried Red Chilies
• 10 leaves Curry Leaves
• 1 small Cinnamon Stick
• 2 tablespoons Sugar
• 1 tablespoon Maldive Fish Flakes (Optional)
• 1 tablespoon Tamarind Pulp
• 1/2 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Slice the 2 large red onions thinly. Aim for slices about 0.3175 cm thick.
2. 2Heat the 2 tablespoons of vegetable oil in a 25.4 cm skillet over medium heat, which is about 150°C.
3. 3Add the sliced red onions, 5 small dried red chilies, 10 curry leaves, and 1 small cinnamon stick to the hot oil. Stir everything together.
4. 4Cook the mixture for 15 to 20 minutes, stirring frequently. The onions should become soft and start to turn a deep golden brown color, indicating they are caramelizing. You will smell a sweet aroma.
5. 5Add the 2 tablespoons of sugar, 1 tablespoon of Maldive fish flakes (if using), 1 tablespoon of tamarind pulp, and 1/2 teaspoon of salt to the pan. Stir well to combine.
6. 6Continue to cook for another 5 to 10 minutes, stirring constantly. The mixture will thicken and become sticky, coating the onions.
7. 7Remove the skillet from the heat. Let the Seeni Sambol cool slightly in the pan for about 10 minutes before serving. This allows the flavors to meld and the relish to reach a safe temperature for eating.

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