Chilli sambal is a recipe that reminds me of one of my neighbors who
hails from Srilanka. Aunty is no more with us but her recipe is forever
in my heart….
Sambal is a spicy chutney called Lunu Miris
and is a good side to go with the creamy Kiri Bhat. I did not use the
mixer to grind it but the stone grinder that we use called ‘ Ammikkal‘…
The texture and flavor sambal [or any chutney] is really different from the one that is ground in a mixer….
The
Sambal is really spicy and to mellow it down a little , it is sauteed
in a little oil seasoned with a few curry leaves.Also this is a good
idea if you do not like the raw taste of the onion.
I used:
Pearl onions- 10 numbers
Red chillies- 4
Salt to taste
Oil- 2 tablespoons
Curry leaves- a few
- Grind the onion and red chillies to a fine paste.
- Transfer the sambal onto a metal /porcelain dish .
- Heat oil in a pan and when it is hot add the curry leaves and switch off the flame.
- Pour over the sambal and mix well. Serve with Kiri bhat.
Don’t worry about the extra oil. Just use the sambal alone.. The oil can be used to flavor curries…
Bon Appetit…
