Seeni Sambol (Sri Lankan Caramelised Onion Relish)

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1. 1Step 1: If using seedless tamarind, add 30 g seedless tamarind to a heatproof bowl and cover with 100ml boiling water. Set aside.
2. 2Step 2: Peel and finely slice 500 g Bombay onions. Heat 2 tbsp coconut oil in a wide pan over medium heat and add 1 tsp mustard seeds. When they start to sizzle heavily, add 1 cinnamon stick, 5 cardamom pods, 10-12 curry leaves and 1 small Pandan leaf and cook until aromatic (1-2 minutes).
3. 3Step 3: Add the sliced onions and cook over medium heat, stirring every now and then, until they have softened and begin to caramelise evenly (10-12 minutes). Meanwhile, once it's cold enough to handle, use your hands to loosen the soaked tamarind flesh from the fibrous strings. Strain the juices and set aside.
4. 4Step 4: Sprinkle in 1 tsp kashmiri chili powder and ⅛ tsp ground cloves, then stir in the tamarind juice (or paste), 1 tsp dark brown sugar (10g) and 1 tsp salt (7g). Reduce the heat to low, then continue cooking for 10–15 minutes more, stirring every now and then, until the onions turn dark brown and glossy.
5. 5Step 5: Serve warm or at room temperature, ideally with Hoppers.