Sri Lankan Onion Sambol & Garlic Yoghurt

Some delicious condiments to serve with our Veg Box Samosas.

For the Onion Sambol:

4 small onions, halved and finely sliced into half moons
2 green cardamom 
1 small cinnamon stick
5-7 curry leaves
2 tbsp vegetable oil 
1 red chilli
1 tbsp tamarind concentrate mixed with 4tsp water
¼ tsp salt
1 tbsp jaggery/palm sugar/ brown sugar

1. Heat the oil in a deep saute pan, (medium heat) pop in the cardamom, cinnamon and curry leaves.

2. When you start to smell the aromatics add the onions into the pan.

3. Sweat off the onions until they are translucent. 

4. Stir in the chilli and sugar and cook down for a further minute.

5. Stir through the tamarind and leave, covered, on a low heat for a further 10 minutes.

6. Season with salt and serve warm as an accompaniment.

For the Garlic Yoghurt:

500ml Greek yogurt
1 fat cloves of garlic, minced
4 sprigs of fresh mint, leaves shredded
1 small bunch dill, finely chopped
¼ tsp salt

1. Mince the garlic into a bowl and mix it together with the salt.

2. Put the yogurt in the bowl and stir through well.

3. Finally, stir through the herbs.

I like to let this sit for a few hour to let the flavours marry together.