Topic started by Kannika Chandran (@ cache-rc05.proxy.aol.com) on Fri Feb 7 02:23:03 .
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I want to share this recipe with every one. You can you this sambol with Appam,Putto,Stringhopper and a filling for bread and butter sandwich.once you made this, keep it in a dry air tight Jar.It will keep for weeks with out going bad.
2oz dry Chillies( roasted and pounded, if you like mild reduce the amont of Chillies to 1oz or less)
1 pound of red big onions( thinly, sliced lenght wise.)
3Glove of Garlic(chopped)
3 slices Green ginger (chopped)
2-inch piece cinnamon
3-inch piece rampa(its a kind of long leaves)optional
1/4 stem of lemon -grass (optional)
a medium spring of curry-leaves
2 1/2oz of tamarind (socked and extract juice)
3teaspoos of sugar
1/2 cup of vegetable oil
salt to taste
Heat half of the oil in a chatty( ideally a non stick deep frying pan)fry the onions,rampa,1/2 of the curry leaves and lemon-grass until the onions are browned on a medium fire, add the reminder of the oil, let it hot, then put in the rest of the ingredients, except tamarind juice and sugar,and let every thing fry for few more minutes, continue to stir all the time. keep the fire on low.In this stage if you need you can add little more (1 tab spoon)oil, if the sambol getting sticky to the pan.The onions will become dark brown in colour( not burned)now add the tamarind juice, let it simmer, first over brisk fire for few minutes, then reduce the fire and let the gravy dries up.It will turn like a dry thick chutney Add the sugar stir continuesly. Take it off the fire, let it cool completely. Preserve in a clean dry jar.Serve when ever you need them.
For non Vegetarians:- You can add 1/4 lb Maldive Fish(pounded)When the onions are turned brown.
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