Ground Onion and Chili Sambol

Ground Onion and Chili Sambol Recipe from Sri Lanka

Region / culture: Sri Lanka | Preparation time: 10 minutes | Cooking time: 0 minutes | Servings: 4

Introduction

Ground Onion and Chili Sambol is a traditional Sri Lankan condiment that adds a spicy kick to any meal. Made with dried chilies, pounded dried shrimps, chopped onion, and salt, this sambol is bursting with flavor and heat.

History

Ground Onion and Chili Sambol has been a staple in Sri Lankan cuisine for centuries. It is often served alongside rice and curry dishes to add an extra layer of flavor and spice. The combination of chilies, onion, and dried shrimps creates a unique and delicious condiment that is loved by many.

Ingredients

10 dried chilies
1 tbsp pounded dried shrimps
1 small onion, chopped
lemon juice and salt to taste

How to prepare

Remove the stalks from the chilies. If you prefer a milder taste, remove the seeds as well.
Crush all the ingredients together using a mortar and pestle. In Sri Lanka, traditionally, this would be done by pounding on a grinding stone. Alternatively, you can use a blender, but avoid making it too watery. The consistency should be a paste.
Serve with rice or pittu.

Variations

Add a squeeze of lime juice for a tangy twist.
Mix in some grated coconut for a creamy texture.
Include some chopped tomatoes for added freshness.

Cooking Tips & Tricks

To make the sambol less spicy, remove the seeds from the dried chilies before pounding them.

- Be careful when pounding the ingredients, as the chilies can release a strong aroma that may irritate your eyes and nose.

- Adjust the amount of salt according to your taste preferences.

Serving Suggestions

Ground Onion and Chili Sambol is best served with rice or pittu. It can also be enjoyed with bread or crackers.

Cooking Techniques

Pounding the ingredients in a mortar and pestle or grinding stone helps to release the flavors and aromas of the chilies, onion, and dried shrimps.

Ingredient Substitutions

If you cannot find dried shrimps, you can substitute with dried fish or skip it altogether for a vegetarian version.

Make Ahead Tips

Ground Onion and Chili Sambol can be made ahead of time and stored in an airtight container in the refrigerator for up to a week.

Presentation Ideas

Serve Ground Onion and Chili Sambol in a small bowl or on a banana leaf for an authentic Sri Lankan presentation.

Pairing Recommendations

Ground Onion and Chili Sambol pairs well with spicy curries, grilled meats, and seafood dishes.

Storage and Reheating Instructions

Store any leftover Ground Onion and Chili Sambol in the refrigerator and reheat in the microwave or on the stovetop before serving.

Nutrition Information

Calories per serving

Each serving of Ground Onion and Chili Sambol contains approximately 30 calories.

Carbohydrates

Each serving of Ground Onion and Chili Sambol contains approximately 5 grams of carbohydrates.

Fats

Each serving of Ground Onion and Chili Sambol contains approximately 1 gram of fats.

Proteins

Each serving of Ground Onion and Chili Sambol contains approximately 2 grams of proteins.

Vitamins and minerals

Ground Onion and Chili Sambol is a good source of vitamin C and iron.

Alergens

Ground Onion and Chili Sambol contains dried shrimps, which may be allergenic to some individuals.

Summary

Ground Onion and Chili Sambol is a low-calorie condiment that is rich in vitamin C and iron. It is a flavorful addition to any meal.

Summary

Ground Onion and Chili Sambol is a flavorful and spicy condiment that adds a kick to any meal. With its simple ingredients and easy preparation, this sambol is a must-try for anyone who loves bold flavors.

How did I get this recipe?

The first time I saw this recipe, I was immediately drawn to it. It was a hot summer day, much like today, and I was visiting my dear friend, Mrs. Fernando. She was renowned in our small village for her incredible cooking skills and her generous spirit. As I entered her kitchen, the aroma of spices and herbs filled the air, making my mouth water in anticipation.

Mrs. Fernando greeted me with a warm smile and a twinkle in her eye. "I have a new recipe to share with you today, my dear," she said as she handed me a piece of paper with handwritten instructions. "It's a traditional Sri Lankan dish called Ground Onion and Chili Sambol. I learned it from my grandmother, who learned it from her grandmother, and so on. It's a family recipe that has been passed down for generations."

I eagerly looked over the ingredients and instructions, taking in the simple yet flavorful combination of ground onions, chilies, coconut, and spices. Mrs. Fernando explained each step to me, emphasizing the importance of fresh ingredients and patience in the cooking process.

As she guided me through the recipe, I couldn't help but be amazed by her expertise and passion for cooking. She moved with such grace and confidence in the kitchen, effortlessly mixing, sautéing, and tasting along the way. I watched in awe as she transformed the raw ingredients into a fragrant and delicious sambol that seemed to capture the essence of Sri Lankan cuisine.

After hours of cooking and chatting, the sambol was finally ready. Mrs. Fernando served it alongside steamed rice and dhal curry, creating a mouth-watering meal that I will never forget. The flavors were bold and complex, with just the right amount of heat and sweetness. It was a true culinary masterpiece, a testament to Mrs. Fernando's skill and dedication to her craft.

As I savored each bite of the sambol, I couldn't help but feel inspired. I knew that I had to learn how to make this dish myself, to carry on the tradition and share it with my own family and friends. Mrs. Fernando saw the determination in my eyes and smiled knowingly.

"Remember, my dear, cooking is not just about following a recipe. It's about infusing your dishes with love, passion, and memories," she said softly. "That's what makes them truly special and unique."

I took her words to heart and spent the following weeks practicing and perfecting the recipe for Ground Onion and Chili Sambol. I experimented with different spice blends, adjusted the heat level to suit my taste, and added my own twist with a sprinkle of toasted coconut on top.

Each time I made the sambol, I felt a connection to Mrs. Fernando and her grandmother before her. I could almost hear their voices guiding me through the process, urging me to be patient, to trust my instincts, and to savor every moment in the kitchen.

Years passed, and the sambol became a staple in my culinary repertoire. I shared it with my children, grandchildren, and friends, who all marveled at its rich flavors and history. They often asked me for the recipe, eager to learn the secrets behind this beloved dish.

I would smile and pass on the handwritten instructions, just as Mrs. Fernando had done for me so many years ago. And as they cooked and savored the sambol, I could see the same spark of inspiration in their eyes, the same sense of connection to a long line of cooks and food lovers who came before them.

In the end, it wasn't just a recipe that I had learned from Mrs. Fernando. It was a lesson in tradition, in heritage, and in the power of food to bring people together, across generations and cultures. And for that, I will always be grateful to my dear friend and mentor, who introduced me to the magic of Ground Onion and Chili Sambol.