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spicy onion sambal on a bowl ready to be served

Spicy Onion Sambal Recipe

A quick, bold Sri Lankan side that adds heat and flavour to any meal. Spicy onion sambal made with sautéed onions, chili, curry leaves, and Maldive fish.
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Prep Time 5 minutes
Cook Time 20 minutes
Servings: 4 servings
Course: condiment, Side Dish
Cuisine: Sri Lankan
Calories: 90
Ingredients Method

Ingredients
  

  • 2 tbsp Cooking oil
  • 1 Sun‑dried red chili pepper
  • A few Curry leaves
  • 1 tsp Mustard seeds
  • 2 large Onions thinly sliced
  • ¼ large Tomato diced
  • ½ tsp Turmeric powder
  • ½ tsp Salt or to taste
  • ½ tbsp Chili flakes
  • 1 tsp Kashmiri chili powder
  • 1 Thai green chili optional
  • 1 tbsp Maldive fish optional

Method
 

  1. Heat oil in a non‑stick pan over medium‑high heat.
  2. Add mustard seeds and let them pop.
  3. Add the sun‑dried red chili and curry leaves — they’ll sizzle and crisp.
  4. Add the sliced onions and tomatoes. Sauté for 8–10 minutes until the onions soften.
  5. Reduce heat to medium. Add turmeric, chili flakes, Kashmiri chili powder, salt, and Maldive fish (omit for a vegan version). Mix well.
  6. Continue cooking for another 10 minutes, stirring occasionally.
  7. If the onions start to dry out or stick, lower the heat and add 1 tbsp oil to help them cook evenly.
  8. The sambal is ready when the onions are soft, reduced in size, lightly caramelized, and the oil begins to separate around the edges.