Katta-sambol is typically served as a side dish or a condiment to accompany rice and curry, hoppers, roti, or other Sri Lankan dishes. It is often used as a way to add heat and flavor to a meal, and it is particularly popular among those who enjoy spicy food.
In addition to its taste, katta-sambol is also known for its health benefits. The red chili peppers used in the mixture are rich in capsaicin, which has been shown to have anti-inflammatory and pain-relieving properties. Additionally, onions are a good source of antioxidants, which can help to protect against chronic disease.
Overall, katta-sambol is a flavorful and versatile condiment that is an important part of Sri Lankan cuisine. Whether you enjoy it for its taste or its health benefits, it is a delicious way to add some spice to your meals.
Tips
- Adjust the amount of chili peppers used based on your preferred level of spiciness. You can also remove the seeds from the chili peppers to reduce the heat.
- If you’re using a mortar and pestle instead of a grinder, be sure to crush the ingredients thoroughly to ensure a smooth and well-blended mixture.
- Maldive fish is an optional ingredient, but it adds a lot of flavor to the dish. If you cannot find Maldive fish flakes, you can substitute with other dried fish flakes or omit it entirely to make the dish vegetarian.
- Be sure to use fresh ingredients, particularly the chili peppers, red onion, and lime, for the best flavor.
- Taste the mixture as you go and adjust the seasoning as needed. You can add more salt or lime juice to balance out the flavors or more chili peppers for extra heat.
- To make the katta-sambol milder, you can replace some or all of the chili peppers with milder peppers like bell peppers or banana peppers.
- Katta-sambol can be served immediately or stored in an airtight container in the refrigerator for up to a week. The flavors will intensify over time, so be sure to adjust the seasoning as needed before serving any leftovers.
FAQs
Q. What is katta-sambol?
A: Katta-sambol is a spicy Sri Lankan condiment made from red chili peppers, red onion, lime juice, and salt. Some variations also include dried fish.
Q. How do I adjust the spice level of katta-sambol?
A: You can adjust the spice level of katta-sambol by using more or less chili peppers or by removing the seeds from the chili peppers. If you find the mixture too spicy, you can add more lime juice or salt to balance out the flavors.
Q. Is Maldive fish necessary for katta-sambol?
A: No, Maldive fish is an optional ingredient in katta-sambol. If you cannot find it, you can omit it entirely or substitute it with other dried fish flakes.
Q. How long does katta-sambol last in the fridge?
A: Katta-sambol can be stored in an airtight container in the refrigerator for up to a week. The flavors will intensify over time, so be sure to adjust the seasoning as needed before serving any leftovers.
Q. What dishes can I serve with katta-sambol?
A: Katta-sambol is traditionally served as a condiment to accompany Sri Lankan dishes like rice and curry, hoppers, and roti. It can also be used as a dip or spread.
Q. Can I make katta-sambol milder?
A: Yes, you can make katta-sambol milder by replacing some or all of the chili peppers with milder peppers like bell peppers or banana peppers. You can also use fewer chili peppers and more onions or other ingredients to balance out the flavors.
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