Preparation info
  • Makes a Scant ½ Cup ; Serves


    • Difficulty


Appears in

By Jeffrey Alford and Naomi Duguid

Published 2005

  • About

Sambols in the Subcontinent come primarily from Sri Lanka and are not to be confused with the sambals in Indonesian/Malaysian cooking, though they are, presumably, related. A Sri Lankan sambol resembles a Mexican salsa or a jaew from Laos, for it is most often made with uncooked ingredients, such as fresh or dried chiles, shallots, and garlic, that are traditionally ground with a stone mortar and a pestle, then mixed with an acid such as lime juice. The grinding