Tempering is a popular method in Sri Lankan cuisine to infuse extra flavors or spiciness into curries. It involves onions, curry leaves which is the base to tempering anything, and then other spices and condiments are added depending on what kind of dish is being made. A curry can be tempered at the start of cooking the raw ingredients, or it can be done at the end when the curry is fully cooked.
To reduce the amount of oil that is usually needed for tempering the onions, I have wilted the sliced onions in a hot pan for about 3-5 minutes. That takes out some of the moisture, which reduces the absorption of oil by the onions. That little trick was given to me by a cook in Sri Lanka, about 25 years ago.
The words 'Thel' and 'Dala' means 'oil' and 'put' or 'add'. Loonu Thel Dala simply translates to 'Onions in oil'.
It is popularly enjoyed as a side dish with bread, stringhoppers, hoppers, kiribath, rice & curry, or in a sandwich (think vegetarian picnic sandwiches!) as it emulates Seeni Sambol which is a spicy jam-like side-dish made with onions. Although the ingredients are almost the same, the difference between the Seeni Sambol and Loonu Thel Dala is that the Seeni Sambol is slow cooked for about 1 hour (depending on the heat level and quantity, of course) to remove all the moisture so it can be preserved, while the Loonu Thel Dala takes about 10 minutes to cook and it cannot be preserved for long (use within 4 days).
Sometimes I like to add a chopped tomato into the Tempered Onions, but this time I did not. So if you like that option, add the tomato after the onions have been wilted and along with the spices & herbs.
This recipe also uses tamarind concentrate (I used store bought). Tamarind extract used to be a very traditional and popular ingredient used in as an acid in curries especially in rural areas where limes may not be locally grown, or affordable. Tamarind trees grow abundantly in some parts of Sri Lanka, especially in dry zones. So they use tamarind more often in curries in those areas. The dry tamarind pulp (remove and discard the shell) is soaked in warm water for a few minutes. Then the pulp is 'washed' into the same water thus creating a tamarind extract, and the seeds are discarded. Use this extract in place of lime or vinegar in this Loonu Thel Dala recipe.
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Sri Lankan Tempered Onions (Loonu Thel Dala)
Ingredients:
2 big onions (thinly sliced)
2 pandan leaves
A few curry leaves
1-2 ounces oil
1/4 teaspoon sugar
1 tablespoon tamarind concentrate (or vinegar/lime/lemon juice)
3-4 whole cloves
1/2 teaspoon ground black cardamom seeds
A few pieces of cinnamon
1/2 teaspoon ginger powder
3-4 green chilliesm(sliced)
1 teaspoon paprika (for color)
1/2 teaspoon dry chillie flakes (For heat. Adjust as needed)
Note: If using only chillie powder, you may skip the paprika and dry chillie flakes. Chillie powder already provides the color and the heat.
- Pre-heat the pan until hot. Add the sliced onions & toss around for 3-5 minutes until wilted but not caramized
- Add the oil & mix well for 30 seconds to 1 minute
- Add the curry leaves & green chillies. Fry for a few seconds. If using tomato, add that too now
- Except the acid of your choice (tamarind,lime/vinegar or lemon juice) add the rest of the ingredients
- Reduce heat to medium, & allow the onions & spices to cook for about 5 minutes in an open pan while stirring constantly to prevent burning
- Add the tamarind or the acid of your choice. Mix for about 30 seconds
- Take it off the heat immediately & serve hot or cold with your favorite main dish.
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