Seeni Sambol & Pol Sambol

Last week, I had posted the recipe for Kiribath and as promised, here is the recipe for both Seeni Sambol and Pol Sambol.

It’s easy to make and if you have any leftovers, you can spread some on your bread and put that in your sandwich maker. Don’t forget to butter your toast on the ‘wrong’ side of the bread, so that it would give you a crunchy sandwich!



  • Onions – 3 big, sliced
  • Green chilli – 3, sliced
  • Tamarind pulp – size of lemon and soak it in little water
  • Curry leaves – fistful
  • Cinnamon stick – 2
  • Cardamom – 3 (crush slightly)
  • Clove – 3
  • Black pepper – 2 tsp
  • Chilli flakes – 2 tsp
  • Salt
  • Sugar – 1 tsp
  • Oil


  • Remove the seeds from the tamarind pulp mixed in water and mix the onions and tamarind pulp water together and keep it aside.
  • Heat oil in a wok and when it’s hot, add the curry leaves followed by the green chillies, cinnamon stick, cardamom, clove and stir.
  • Now add the onions and mix well and let it cook.
  • Keep stirring occasionally so as not to burn the onions.
  • When the onions are cooked halfway (about 15 mins later), add the black pepper, chilli flakes,  salt and continue stirring well.
  • Cover and let it cook over low flame.  
  • About 10 mins later, add sugar and stir well.
  • Adjust with salt and chilli flakes if required.
  • Remove from the fire.

Pol Sambol


  • Coconut – 1 cup
  • Onion – 1 small
  • Red chilli – 3
  • Tomato – 1/2
  • Chilli flakes – 1 tsp
  • Black pepper – 1tsp
  • Curry leaves – fistful
  • Lemon – 1/2
  • Salt


  • Loosely grind the onion, red chilli, tomato, salt, pepper, chilli flakes and curry leaves.
  • Halfway add the coconut and grind well.
  • Transfer to a bowl and squeeze the lemon over it.
  • Adjust the taste accordingly.
  • Ready for serving.

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