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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, also spelled "lumprice", "lampraise" or "lumprais", is a Sri Lankan dish that was introduced by the country's Dutch Burgher population. [1] [2] Lamprais is an Anglicised derivative of the Dutch word lomprijst, [3] which loosely translated means a packet or lump of rice, and it is also believed the dish has roots in the Indonesia dish lemper.
Traditional Sri Lankan rice and curry. Sri Lankan cuisine is known for its particular combinations of herbs, spices, fish, vegetables, rices, and fruits. The cuisine is highly centered around many varieties of rice, as well as coconut which is a ubiquitous plant throughout the country. Seafood also plays a significant role in the cuisine, be it ...
Pages in category "Sri Lankan condiments" The following 6 pages are in this category, out of 6 total. ... Seeni sambol; T. Thuna paha; V. Vaalai kai sambol
Traditionally it is made with ground chillies and salt mixed together into a paste. Some also refer it as katta sambol, but katta sambol is a different condiment. Katta sambol (Sinhala:කට්ට සම්බෝල [kaṭṭa sambōla]) is a spicy Sri Lankan sambal served as a condiment.
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Seeni sambol; Skirlie – Scottish dish; Sogan-dolma – Stuffed dishes in Middle Eastern cuisine; Tarte Flambée – Savory tart from Alsace and Germany; Yassa – Senegalese spicy marinated poultry or fish dish