Description
Its a dry sambol that can be taken with hoppers, string hoppers, thosai, puttu even white rice. But you need "ural" to make it. Even dry grinders do not give the exact taste.
| Ingredients | |
|---|---|
| 15 nos | Dry red chilli |
| 5 nos | Small onions |
| 5 nos | Curry leaves |
| 2 clove | Garlic |
| 1 slice | Ginger (optional) |
| ½ no | Coconut |
| Salt for taste | |
| Lime for taste | |
| 1 T | Oil |
Instructions
Heat oil in a thava and fry dry red chilli, onion, garlic, and curry leaves separately (in medium flame). First, start pounding with dry red chilli; then follows the onion, garlic, ginger & curry leaves. Pound them into a fine paste without adding water. Meanwhile scrap the coconut and add lime & salt to it. Add this scrapped coconut to the chilli paste and pound well.
Notes
Small Ural/Mortar and Kuzhavi/Pestle needed to pound this sambol.
Ginger can be fried as well before pounding. A pinch of fennel seeds can be fried and added with onion.
This sambal is called idi sambol as well.
Comments are closed.