Katta Sambol, Great Taste Award winning Vegetarian version of the Classic Sri Lankan staple Sambol, Finely ground onions blended with chilli, salt and spices, by RUCI Authentic Sri Lankan, 250g. Vegan and Gluten Free.

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You may use 2 x medium red onions (Bombay onions) if you are not able to find small red onions, but red onions definitely taste better for katta sambol

Sambal made from fermented durian called tempoyak. The fermentation process lasts 3 to 5 days, then it is mixed with the chili. It is thus found cooked or plain. Cooked, it is prepared with shallots, lemongrass, anchovies and turmeric. Sometimes petai seeds are added to it. A chili paste that is used as a base for other sambal or other dishes. From the Dutch oelek, transcribed ulek into Indonesian.a b c Gunawardena, Charles A. (2005). Encyclopedia of Sri Lanka. Sterling Publishers Pvt. Ltd. p.96. ISBN 9781932705485.

Very tangy sambal from the region of Manado, a town in northern Indonesia on the island of Sulawesi, made with ginger, chili, lemon and spices. These stones are traditionally used for grinding various pastes that are used in Sri Lankan curries and condiments. One can obviously use a standard stone mortar and pestle or even a Mexican. molcajete. Like many culinary introductions and adaptations in the archipelago, over the years this hot and spicy relish branched off into an assorted array of sambal varieties, localised according to regional taste and the availability of the ingredients. Today sambal is a staple of Southeast Asian households, essential in cuisines of Indonesia, Sri Lanka, Malaysia and Singapore. [13] Preparation and availability [ edit ] A traditional manner of making sambal using a cobek, a stone mortar and an ulekan, a pestle. Maldive fish is a smoked, dried and flaked tuna which is produced mostly in the Maldive Islands. It is a very uncommon ingredient which is uniquely and most commonly used in Sri Lankan cuisine. This is almost equivalent to a belachan in Singaporean/ Malaysian cuisine and totally optional – but a lovely addition to many Sri Lankan dishes ranging from sambols to rotis to even curries. Sambal can also be used as an ingredient to a dish, which uses a large amount of chili peppers. The dishes started with the term sambal goreng means "fried sambal" dishes. It refer to stir fried sambal mixed with certain ingredients such as sambal goreng kentang (potato), sambal goreng hati (liver), sambal goreng krechek (cow's skin), sambal goreng teri (anchovy), etc. In Padang cuisine, any dishes started with balado- (lit: with chili pepper) indicate the sambal-mixed dish. Dishes bearing the word sambal include:

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Each Sri Lankan family has its own sambol recipe and uses ingredients typical in their own region, but most traditional lunu miris recipes call for chopped and ground red onions that are mixed with spicy chili powder, dried chili peppers, and dried Maldives fish before being mixed with lime juice. Lombok, the famous pepper from Lombok Island (Chili Island) in Indonesia. Rather sweet pepper, green or red, elongated. Green peppers are sweeter than red ones.