This onion sambal is fiery and addictive Sri Lankan dish that instantly wakes up any meal.

Why you’ll love this as a side to your meal

This spicy onion sambal is the kind of flavor that brings everything to life. It takes just minutes to make and pairs beautifully with almost anything on your plate. If you grew up with Sri Lankan flavors, this will taste like home.

Ways to enjoy this sambal

This sambal is a flavor booster, so keep it close to dishes that need a little kick. It’s perfect with:

• Spread on toasts
• Top it on hotdogs or burgers
• Try it with any flatbreads, like… chapati or coconut roti would be my go-to
• Side to rice and curry meal
• Filling inside pastries

What to do with leftovers

Store leftovers in an airtight container in the fridge for up to 3 days or untouched for 5 days. The flavors deepen as it sits, so it tastes even better the next day. If you’re planning to freeze, it should last upto 6months. Best to pack them in single portions for easy reheating.

Reheat it in the microwave or on stove top.

Spicy Onion Sambal Recipe

This spicy onion sambal is a caramelized Sri Lankan side dish made with onions, curry leaves, chilies, and optional Maldive fish. Bold, spicy, and deeply flavorful, it pairs perfectly with rice, string hoppers, roti, curries, and grilled dishes.

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Cook Time 30 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Side Dish

Cuisine: Sri Lankan

Calories: 90

Ingredients Method

Ingredients

  

• 2 tbsp Cooking oil
• 1 tsp Mustard seeds
• 1 Sundried red chili pepper
• 1 sprig Curry leaves
• 2 large Onions thinly sliced
• 1/2 large Tomato finely diced
• 2 tbsp Maldive fish flakes optional
• 1/2 tsp Turmeric powder
• 1 tsp Salt or to taste
• 1/2 tbsp Chili flakes
• 1 tsp Kashmiri chili powder
• 1 Thai green chili sliced

Method

 

1. Heat the oil in a frying pan over medium heat. Add the mustard seeds and allow them to pop. Stir in the dried red chili and curry leaves and cook for about 30 seconds until fragrant.
2. Add the sliced onions, pinch of salt, and cook for about 8 minutes, stirring occasionally until they begin to soften.
3. Add the diced tomato and continue cooking until the tomato breaks down.
4. Sprinkle in the turmeric powder, chili flakes, Kashmiri chili powder, and salt. Mix well so the onions are evenly coated with the spices.
5. Add the sliced green chili and Maldive fish flakes if using.
6. Continue cooking over medium-low heat, stirring frequently, until the onions become soft, lightly caramelized, and reduced in volume.
7. Recipe note: If at any point during cooking, the onions starts to burn the bottom or smoke, reduce the heat to low and add a tbsp of oil.

Beyond The Basic Onion Sambal

While this recipe focuses simply on onions, adding a pre-cooked protein—towards the end of cooking the sambal—can make a huge different in its flavor, turning the onion sambal to an entire different dish. Here are some ideas to add…

• Raisins (Angella’s suggestion)
• Maldives fish
• Banana pepper
• Lime pickle
• Scrambled eggs
• Canned tuna
• Deep fried anchovies
• Pulled beef
• Shredded chicken
• Cooked mutton

If you decide to add any one of these suggestions above, you can add it towards the end of the onion sambal cooking, let it simmer few minutes with the sambal and take off the heat. Each version brings its own flavor twists and trust me—it’ll be finger-licking good.

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