(50 minutes, serves 8)
This accompaniment offers a little extra heat and onion-y zing to a plate of rice and curry.
4 medium leeks
1/4 cup oil
1/2 rounded tsp turmeric
1 1/2 rounded tsp chili powder
1 rounded tsp salt
1. Rinse dirt off outside of leeks. Discard any tough or withered leaves, but do use the green portions as well as the white.
2. With a sharp knife, slice the leeks thinly across the stalk, making thin rings / chiffonade; when you’re slicing the green leaves, make a tight bundle in your hands for easier slicing.
3. Wash the sliced leeks very thoroughly. The soil trapped between the leaves won’t actually taste particularly bad, but the grittiness is unpleasant. I recommend not simply running the sliced leeks under a colander—rather, put them in a large bowl of water and wash them vigorously, changing the water at least three times. This is labor-intensive, but well worth it.
4/ Heat oil in a large saucepan and add the leeks. Sauté, stirring for 5 minutes, then add the remaining ingredients and stir until well blended.
5. Cover and cook over low heat for 30 minutes, stirring occasionally. The leeks will reduce in volume. Uncover and cook, stirring, until liquid evaporates and leeks appear slightly oily. Serve hot.
(10 minutes, serves 8)
This is meant to be an accompaniment—make a batch (it keeps for weeks in the fridge) and then put a teaspoon or two on your plate with your rice/bread and curries. In Sri Lanka, they would just use straight up chili powder, instead of a mix of chili powder and paprika, which would make it fiercely spicy. If I were only going to make one accompaniment for the rest of my life, pol sambol would be my choice, although seeni sambol would be a very close second.
1 cup desiccated unsweetened coconut
3 TBL hot milk (I heat mine in the microwave)
1 rounded tsp salt
1 rounded tsp chili powder
2 rounded tsp paprika
2-3 TBL lime juice, to taste
1 medium onion, minced fine
1. Reconstitute coconut in a large bowl with the hot milk. I recommend using your fingers to squeeze the milk through the coconut. (If you can get fresh or frozen grated coconut, that is, of course, even better, and you can skip this step.)
2. Add salt, chili powder, paprika, lime juice, and onion. Mix thoroughly with your hand, rubbing ingredients together until well blended.
Note: If you don’t feel that your onion is minced sufficiently fine (ideally, to match the texture of the coconut), you can use a food processor to chop it more finely, or grind it with a mortar and pestle. You can grind just the onions, or the whole mixture.
(1 hour, serves 8)
The Sri Lankan version of caramelized onions is sweet, spicy, and tangy. It’s important to cook the onions slowly—all the liquid in the onion must evaporate if you want the sambol to keep well. Made properly, this dish can keep for several weeks in the fridge, so you can enjoy a little with each curry meal for quite a long time. An essential accompaniment for hoppers, and delicious with many other meals.
1/2 cup vegetable oil
1 TBL Maldive fish, powdered (optional)
4 medium onions, finely sliced
2 rounded tsp chili powder
1 inch cinnamon stick
3 cardamom pods
1 stalk curry leaves
1 tsp salt, or to taste
2 TBL tamarind pulp
2 TBL sugar
1. Heat oil in a large frying pan and start sautéing onions on medium-low (with Maldive fish, if using). Add cinnamon, cloves, cardamom, curry leaves, and chill powder; continue cooking, stirring occasionally, until soft and transparent, about 30 minutes.
2. After about 30 minutes, cover pan, and simmer 10 minutes.
3. Uncover pan and continue simmering, stirring occasionally, until liquid evaporates and oil starts to separate from other ingredients. Season to taste with salt.
4. Remove from heat, stir in sugar and tamarind pulp and allow to cool before putting in a clean dry jar. Use in small quantities.