Seeni Sambol with Caramelized Onions and Spices

By AislePrompt Editorial · Published 2026-06-22 · Updated 2026-06-22

A sweet and spicy Sri Lankan caramelized onion relish with fragrant spices, perfect as a condiment to elevate rice and curry meals. This Sri Lankan-inspired quick recipe (vegan), ready in about 30 minutes, pairs red onions, thinly sliced, coconut oil, brown sugar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 120 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 medium red onions, thinly sliced
• 3 tbsp coconut oil
• 2 tbsp brown sugar
• 1 cinnamon stick
• 3 cardamom pods, crushed
• 3 cloves
• 1 tsp fennel seeds
• 1 tsp dried red chili flakes
• 1/2 tsp salt
• 1 tbsp tamarind paste
• 1/4 cup water

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Instructions

1. Step 1: Heat 3 tbsp coconut oil in a wide skillet over medium heat. Add 3 thinly sliced red onions and sauté for 10 minutes, stirring frequently until onions soften and begin to caramelize.
2. Step 2: Add 2 tbsp brown sugar, 1 cinnamon stick, 3 crushed cardamom pods, 3 cloves, 1 tsp fennel seeds, and 1 tsp dried red chili flakes. Stir well and cook for another 5 minutes until the onions are deeply golden and fragrant.
3. Step 3: Mix in 1 tbsp tamarind paste and 1/4 cup water, stir to combine, and simmer gently for 5 minutes until the mixture thickens and coats the onions.
4. Step 4: Season with 1/2 tsp salt, remove cinnamon stick and whole spices if preferred, and cool to room temperature before serving as a tangy and spicy accompaniment.