Difference between revisions of "Ground Onion and Chili Sambol"
m |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (4 intermediate revisions by the same user not shown) | |||
| Line 8: | Line 8: | ||
* [[lemon juice]] and [[salt]] to taste | * [[lemon juice]] and [[salt]] to taste | ||
| − | == | + | == Procedures == |
# Remove stalks from the chilies and if a less hot result is preferred, shake out the seeds. | # Remove stalks from the chilies and if a less hot result is preferred, shake out the seeds. | ||
# Pound all together in a mortar and pestle. In Sri Lanka, this would be either pounded or ground on the grinding stone. It can be done in a blender, but a wet result is not desirable. It should be a paste. | # Pound all together in a mortar and pestle. In Sri Lanka, this would be either pounded or ground on the grinding stone. It can be done in a blender, but a wet result is not desirable. It should be a paste. | ||
# Serve with [[rice]] or pittu. | # Serve with [[rice]] or pittu. | ||
| − | [[Category:Sri Lankan | + | [[Category:Sri Lankan cuisine]] |
| + | [[Category:Appetizer Recipes]] | ||
[[Category:Condiment Recipes]] | [[Category:Condiment Recipes]] | ||
[[Category:Dried chile pepper Recipes]] | [[Category:Dried chile pepper Recipes]] | ||
| Line 19: | Line 20: | ||
[[Category:Onion Recipes]] | [[Category:Onion Recipes]] | ||
[[Category:Lemon juice Recipes]] | [[Category:Lemon juice Recipes]] | ||
| − | |||
Latest revision as of 16:55, 16 July 2012
Description
This simple sambol is as basic to the food of Sri Lanka as salt and pepper are to Western food. Very hot, very acidic and distinctly salty, it is often the only accompaniment to serve with rice, boiled yams, manioc or sweet potato, or any of the starches that are the staple of the native diet.
Ingredients
- 10 dried chilies
- 1 tablespoon pounded dried shrimps
- 1 small onion, chopped
- lemon juice and salt to taste
Procedures
- Remove stalks from the chilies and if a less hot result is preferred, shake out the seeds.
- Pound all together in a mortar and pestle. In Sri Lanka, this would be either pounded or ground on the grinding stone. It can be done in a blender, but a wet result is not desirable. It should be a paste.
- Serve with rice or pittu.
