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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.
Seeni sambol This is a hot/sweet sambal of the Sri Lankan cuisine that includes onion, crumbled Maldives fish, and spices as its main ingredients. Its name, also spelled as "sini sambol" or "seeni sambal", is derived from the local word for "sugar". [67] Pol sambol/Thengkai sambal
Lamprais, comprising chicken, egg, cutlet, fried eggplant and ash plantain. It consists of two special curries (a three-meat curry, often including beef, pork and chicken, and ash plantain with aubergine), seeni sambol, belacan, frikadeller meatballs and rice boiled in stock, all of which is wrapped in banana leaves and baked in an oven. [7]
A Dutch Burgher-influenced dish, lamprais is rice boiled in stock accompanied by frikkadels (frikadeller meatballs), a mixed-meat curry, blachan, aubergine curry, and seeni sambol. All of this is then wrapped in a banana leaf and baked in an oven. Lamprais is ideal for special occasions with large gatherings considering its richness and the ...
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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It can also be consumed with seeni sambol, jaggery and bananas. [13] Additionally it pairs really well with hoppers, bread or roti. [14] Although served onto the plate with a spoon, kiribath is traditionally eaten by hand to mix with the lunumiris. [15]
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