Seeni Sambol

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1. 1Step 1: Soak the tamarind in a little boiling hot water for 15-20 minutes. Allow it to soften.
2. 2Step 2: Meanwhile, peel the onions and slice them thinly.
3. 3Step 3: When the tamarind has cooled down enough to handle, extract all the juice from it. Keep the tamarind extract thick and not too watery.
4. 4Step 4: Now, heat the oil in a heavy-bottomed pan. Add in the green cardamom, cinnamon and curry leaves. Let them stay in for a few seconds, without burning.
5. 5Step 5: Add the sliced onions to the pan now, along with a little salt. Mix well. Turn the flame down to medium.
6. 6Step 6: Saute the onions on medium flame for 3-4 minutes. Stir intermittently. By this time, the onions would have become soft.
7. 7Step 7: At this stage, add in salt and red chilli powder to taste. Add in the jaggery powder as well. Mix well.
8. 8Step 8: Saute for a minute on medium flame.
9. 9Step 9: Add the tamarind extract to the pan. Mix well.
10. 10Step 10: Cook on medium flame for 4-5 more minutes till the raw smell of the tamarind has gone. Switch off gas when the ingredients come together into a homogeneous mixture and get a nice dark brown colour. Your Seeni Sambol is ready to use. If you are not using it immediately, allow it to cool down completely and then bottle it up. Store refrigerated.