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Seeni sambol (Sinhala: සීනි සම්බෝල, Tamil: சீனி சம்பல்), also known as Sini sambol or Sawi sambol, is a traditional Sri Lankan condiment. [ 1 ] [ 2 ] It is a caramelised onion chutney or relish , with flavours which are spicy, sweet and aromatic.
Its name, also spelled as "sini sambol" or "seeni sambal", is derived from the local word for "sugar". [67] Pol sambol/Thengkai sambal This is a sambal made of scraped coconut (pol and thengkai mean coconut in Sinhala and Tamil, respectively), onion, green chilli, red chilli powder, and lime juice as its main ingredients.
Vaalai kai sambol is a sambol made of plantain, thick coconut milk, onion, green chilies, red chilies, mustard seeds, vinegar, salt and lime juice. [3] Dry roasted red chilies, mustard seeds, vinegar, salt and sugar are ground to form a smooth paste. Green chilies and onions are chopped into fine pieces.
Kiribath is usually served with lunumiris, a relish made of red onions, mixed with chili flakes, Maldives fish, salt, and lime. It can also be consumed with seeni sambol, jaggery and bananas. [13] Additionally it pairs really well with hoppers, bread or roti. [14]
Mung, a type of bean; ultimately from Sanskrit mudga (मुद्ग), which is the name of the bean and the plant, perhaps via Tamil mūngu (முங்கு) "soak", [32] or Malayalam mudra (മുദ്ര). Alternately, perhaps from mũg (मूँग), the name of the bean in Hindi, [33] which is not a Dravidian language.
Katta sambol (Sinhala:කට්ට සම්බෝල [kaṭṭa sambōla]) is a spicy Sri Lankan sambal served as a condiment. It consists of chili pepper , shallots , Maldives fish , sea salt , black pepper and lime juice , usually ground with a mortar and pestle or a grind stone.
Pol sambol (Sinhala: පොල් සම්බෝල), or thenkai sambal (Tamil: தேங்காய் சம்பல்), is a traditional Sri Lankan dish made from coconut, mostly used as an accompaniment with rice, string hoppers, hoppers and curries.
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