Curry leaves

Spicy, Hot Sri Lankan Dhal/Red Lentil Curry (“Miris Parippu” මිරිස් පරිප්පු)

“Miris parippu” is a Sri Lankan red lentil dish, hot due to a generous addition of red chili powder and spicy due to raw curry powder. “Miris” මිරිස් means “chili” in Singhalese while “parippu” පරිප්පු means “red lentils”, so taken together, the dish “miris parippu” මිරිස් පරිප්පු literally means “chili dhal” (“dhal’ being the more popular name in Sri Lanka for red lentils) or “chili red lentils”.

The red lentils are often soaked for at least 2-3 hours, or overnight if possible as when soaked they are easier to cook and easier to digest. Red lentil curries are quite popular in Sri Lanka where meat consumption is relatively low by world standards, particularly among vegetarians as it is believed to be a good plant-based source of protein.

As with most Sri Lankan dishes, there are no fixed recipes and ingredient ratios may vary depending on the individual’s preference. For instance, some cooks add tomatoes, while some leave it out. Some add a cinnamon stick while some may omit this. Some may like adding a few drops of juice from a freshly squeezed key lime while some prefer the dish without this (other varieties of lime such as kaffir lime are usually not used. Other citrus fruits are never used).

Regular Sri Lankan coconut oil, simply known as “pol thel” පොල් තෙල් in Singhalese (“pol” පොල් meaning “coconut” and “thel” තෙල් meaning “oil) results a in very flavorful and aromatic dish and it is strongly recommended to use this type of oil. Virgin coconut oil is has a very delicate flavor and aroma and as it thus usually not used to make this dish. Other types of flavorless oils such as canola or palm oil could work while delicate oils such as olive oil or robust oils such as peanut oil, sesame oil or soybean oil are not suitable. For the most authentic outcome, regular Sri Lankan coconut oil is the only choice.

Red onions, known as “rathu luunu” රතු ලූනු (“rathu” රතු meaning “red” and “luunu” ලූනු meaning “onion) in Singhalese are usually used for most Sri Lankan dishes. They are believed to be healthier and more delicious than their larger cousins, the onions commonly known as “Bombay onions” among Sri Lankans.

Good quality raw Sri Lankan curry powder (known as “amu thuna paha kudu” අමු තුනපහ කුඩු, “amu” අමු = “raw”, “thuna paha” තුනපහ = “three five” in reference to the three to five spices that go into making a curry powder, “kudu” කුඩු = “powder”) is imperative for a quality outcome. Sri Lankan curry powder is comprised of a distinct concoction of spices and as a consequence, curry powders from other cuisines such as those from Malaysia or India would not produce an authentic outcome. Curry powders lose their flavor and aroma with age, so fresher powders produce better results and older curry powders may require larger quantities to have the same result.

Preparing the dish according to traditional Sri Lankan coooking methods where food is cooked in an organic, unglazed clay pot, over a firewood fire, stirred and ladled with an organic, unglazed Sri Lankan coconut shell spoon is generally believed to produce a far more flavorful, nutritious and aromatic dish.

Ingredients:

  • 1 cup red lentils – washed and soaked for at least 2-3 hours, preferably overnight
  • 3-4 tablespoons coconut oil
  • 1/4 teaspoon black mustard seeds
  • 8-10 red onions – peeled and sliced
  • 4-5 cloves garlic – peeled, sliced lengthwise
  • 2 dried red chilies – cut to 1-inch pieces, soaked in a concentrated salt water solution
  • 2-4 fresh green chilies – slit down the middle
  • 3-4 sprigs fresh curry leaves
  • 1 fresh pandan leaf
  • 1- 1 1/2 tablespoons red chili powder
  • 1/2 tablespoon red chili flakes
  • 1 – 1 1/2 tablespoons raw Sri Lankan curry powder
  • 1/4 teaspoon turmeric powder
  • Salt as desired

Method:

Lightly heat a clay pot over medium heat.

Add coconut oil and let it heat up.

Add black mustard seeds and let splutter.

Add shallots, garlic, red chilies, green chilies, curry leaves and pandan leaf. Cook until onions and garlic are fragrant and slightly brown.

Lower heat to low.

Add red chili powder, red chili flakes, raw curry powder and turmeric powder. Roast, slowly over low flame until the spice powders are aromatic, stirring frequently, be careful not to burn. The mixture should turn into a deep, brownish-maroon hue.

Once spice powders are roasted, add lentils and water as required, to completely cover the lentils plus just a bit more.

Cook until the lentils are soft and mushy, stir every now and then.

Once cooked, add salt as desired.

Serve hot with rice, roti or bread.

Note:
For a version with coconut milk, follow the recipe as above but add about 1/4 cup of fresh, thick coconut milk after the red lentils have been cooked till soft and mushy. Let stew until the mixture thickens slightly then add salt as desired.

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Sri Lankan Raw Five Spice Powder / Sri Lankan Raw Curry Powder (තුන පහ “Thuna Paha”)

Sri Lankan raw curry powder or "thuna paha", in a traditional Sri Lankan coconut shell spoon, surrounded by green cardamom pods, cloves, fennel seeds, cumin seeds, coriander seeds, fenugreek seeds, Ceylon cinnamon, a sprig of fresh curry leaves on a white plate.

Sri Lankan raw curry powder or “thuna paha” is an aromatic and flavorful concoction of finely ground local spices

Sri Lankan Raw Five Spice Powder / Sri Lankan Raw Curry Powder (තුන පහ “Thuna Paha”)
Sri Lankan raw curry powder, also known as “five spice powder” (known as තුන පහ “thuna paha” in Singhalese) is a staple ingredient in all Singhalese households, used to lend aroma, color and flavor to various Sri Lankan dishes. “Thuna” තුන means three and “paha” පහ means “five, and so taken together it literally means “three-five” referring to the three to five spices used to make the curry powder though nowadays many more spices are used.

The spices are traditionally ground in a මිරිස් ගල “miris gala” which literally means “chili stone” – a laborious labor of love in which the spices are painstakingly ground by hand into a curry paste, using a heavy, cylindrical granite rolling stone and lots of elbow grease. The cylindrical stone is dragged over the spices which have been placed over a separate rectangular slab of granite stone. This chili stone has given way to the modern day grinder which indeed saves considerable time to prepare the curry powder but this convenience comes at the expense of quality; manual grinding retains the flavor, aroma and nutritional benefits of the spices whereas when pulsed in a mechanical blender, some of the aroma, flavor and nutrients are lost.

Usually, Sri Lankans use raw curry powder to make vegetable dishes while the stronger roasted curry powder (known as “badapu thuna paha” බැදපු තුන පහ – “badapu” means “roasted”) is used for making fish and meat dishes.

Like most Sri Lankan dishes, there are no fixed recipes for curry powder; different families in different provinces have different recipes containing different spices in varying ratios.
The freshness of the spices is critical for a good quality curry powder. Spices tend to lose their strength as they age, particularly certain spices such as cloves and cardamoms and hence if stale they would not make for a good curry powder. Similarly, the curry powder too is best used fresh, the longer it sits on the shelf, the lower the quality.

The cardamom used is green cardamom (known as එනසාල් “enasaal” in Singhalese), an aromatic spice native to India but is now cultivated in Sri Lanka as well. The cinnamon used is Ceylon cinnamon – a delicate and fragrant spice grown in Sri Lanka. Ceylon cinnamon (known as “kurundu” කුරුඳු in Singhalese) is not as widely available worldwide compared to the cheaper cassia variety which is largely cultivated in and exported by Indonesia. Cassia is not recommended when making Sri Lankan curry powder as it would fail to produce the right taste and aroma.

Version 1 (the following traditional recipe is from my Sri Lankan (Kandyan) grandmother born in the 1930s):
Ingredients:

  • 100 grams cumin
  • 25 grams fennel seeds
  • 150 grams coriander seeds
  • 1 1/2 inch piece Ceylon cinnamon
  • 1/2 teaspoon green cardamom cloves
  • 1/2 teaspoon cloves
  • 1 sprig fresh curry leaves

Method:

Lightly roast curry leaves on a pan over medium heat.

Add the rest of the ingredients and roast till fragrant and lightly browned, taking care not to burn or over-roast the spices. The idea of roasting the spices is to bring out its aroma and flavor as well as to prolong the shelf life of the curry powder by removing the moisture contained in the spices. The curry leaves should be crispy by now.

Stop heat and let cool.

Once thoroughly cooled, grind spices finely.

Store in an airtight container. Best used within 2 weeks.

Version 2:
Ingredients:

  • 50 grams cumin seeds
  • 25 grams fennel seeds
  • 25 grams coriander seeds
  • 2 tbsp fenugreek seeds
  • 1 teaspoon green cardamom pods
  • 1 teaspoon cloves
  • 2 inch piece Ceylon cinnamon
  • 1-2 sprigs fresh curry leaves

Method:
Place the curry leaves in a pan and lightly roast over medium heat till dried.

Add the rest of the spices into the pan and lightly roast over medium heat, taking care not to burn or over-roast the spices. The idea of roasting the spices is to bring out its aroma and flavor as well as to prolong the shelf life of the curry powder by removing the moisture contained in the spices. The curry leaves should be crispy by now.

Set aside to cool.

Once thoroughly cooled, grind the spices finely.

Store in an airtight container. Best used within 2 weeks.

Young JackFruit Curry (Polos Ambula පොලොස් ඇඹුල)

Young Jackfruit Curry - Culinary Connoisseur

“Polos” – a favorite curry to accompany a meal of rice for Sri Lankans

Young or tender jackFruit curry known as “polos ambula” පොලොස් ඇඹුල in Singhalese is a Sri Lankan favorite. “Polos” means “young jackfruit” while “ambula” means “sour” – a reference to the sour undertones of this dish resulting from the generous use of “goraka” ගොරකා.

Goraka, known in English as “garcinia cambogia” is a sour fruit, dried until blackened and shriveled, commonly used in Sri Lankan and Indian cuisine. Adjust the quantity of goraka to your taste. Some like it mildly sour while some like it stronger. The quality and age of the goraka is also an important consideration because old, poor quality goraka may not have the same strength as the fresher ones and hence may require a larger quantity than specified in the recipe.

Like many Sri Lankan dishes, there are no fixed recipes for polos ambula and different families would have different recipes passed down from generation to generation. The core ingredients however, i.e., young jackfruit, goraka, salt, chili powder, curry powder, turmeric powder, ginger, onion, garlic, curry leaves, green chilies and coconut milk remain the same. Discretionary additions vary from family to family and include grated coconut, dried Maldive fish, pandan leaves, mustard seeds and black peppercorns.

Singhalese believe small red onions (known as “rathu luunu” රතු ළූණු in Singhalese) pack more flavor and nutrition than the big onions known as “Bombay onions” in Sri Lanka. Big “Bombay” onions have slightly sweet flavor characteristics compared to the small red onions. Thus, while big red onions could be used in place of small red onions, for a more authentic polos ambula, use the small red onions.

Some Sri Lankan recipes, refer to “turmeric powder” as “saffron”. This reference is mostly made by the older generation. In ancient Europe, “turmeric” was known as “Indian saffron” (as it was commonly used as an alternative to the more expensive saffron spice) and the term made its way into the vocabulary of olden Sri Lankan cooks (“olden” meaning the generation that lived in Sri Lanka when the country was colonized by the British). While the expensive saffron threads can be used in place of turmeric and vice versa for the purposes of imparting a golden yellow tinge to food, the two have unmistakably different flavor profiles and saffron itself is never used to make this dish in Sri Lanka.

The dish usually tastes better if left for a day to allow the flavors to develop.

Version 1 (the following recipe is from my traditional Sri Lankan (Kandyan) grandmother born in the 1930s):
Ingredients:

  • 1 tender jackfruit (weighing approximately 800 grams) – skinned (discard skin), and cut to bite-sized chunks
  • 1 tablespoon coconut oil
  • 1 teaspoon black mustard seeds
  • 9-12 small red onions – peeled and sliced
  • 3 garlic cloves – skin peeled – finely crushed in a pestle and mortar
  • 1 teaspoon ginger – finely crushed in a pestle and mortar
  • 2-3 sprigs fresh curry leaves
  • 1 teaspoon fenugreek seeds
  • 1 fresh pandan leaf
  • 2 cups thick coconut milk
  • 1 cup thin coconut milk
  • 1 tablespoon tamarind paste – discard seeds, dissolve paste with a bit of water
  • 1/2 – 1 tablespoon Maldive fish flakes (optional)
  • 1-2 pieces goraka – soaked in warm water and then made into a thick paste
  • 1-2 fresh green chilies – sliced
  • 1 1/2 – 2 tablespoons roasted Sri Lankan curry powder
  • 1 tablespoon red chili powder
  • 1 tablespoon red chili flakes
  • 1/2 teaspoon turmeric powder
  • Sea salt as desired

Method:

Over medium flame, heat coconut oil.

Add mustard seeds and let splutter.

Add onions, garlic, ginger, curry leaves, fenugreek, pandan leaf and fry till aromatic and slightly browned.

Add the the rest of the ingredients, but only about half of the tamarind juice. Set aside the other half.

Ensure the level of coconut milk covers the jackfruit chunks.

Reduce to flame to low and cook until jackfruit chunks are cooked and soft yet firm. It should not be mushy. Taste and make adjustments as needed. Add the tamarind juice reserved earlier to adjust the sour tones of the dish.

Once cooked, the separation of oil would be visible on the surface of the curry.

Version 2:
Ingredients:

  • 1 tender jackfruit (weighing approximately 750 grams) – skinned (discard skin), and cut to bite-sized chunks
  • 1 teaspoon black mustard seeds
  • 12-15 small red onions – peeled and sliced
  • 1/2 – 1 tsp turmeric powder
  • 1 1/2 – 2 tbsp chili powder
  • 1- 1 1/2 tablespoon Sri Lankan roasted curry powder
  • 1-2 tsp black peppercorns.
  • 1 tsp ginger
  • 1 tsp garlic
  • 2-3 fresh green chilies – sliced
  • 5-6 sprigs curry leaves
  • 2 pandan leaves
  • 2-3 pieces goraka or as desired – soften in hot water and then make a thick paste
  • 1 tbsp coconut oil
  • 2-3 cups thick coconut milk
  • 1-2 cups thin coconut milk
  • Sea salt as desired

Method:

Boil the chunks of tender jackfruit in a clay pot (preferably over firewood if available) until cooked but not too soft.

Combine the ginger, garlic and peppercorns in a “miris gala” or a pestle and mortar and crush finely.

Heat coconut oil in a pan over medium heat.

Add in mustard seeds and let them splutter.

Add sliced small red onions and saute till translucent.

Add the curry leaves, pandan leaves, and the ginger-garlic-pepper paste. Saute till aromatic.

Lower the flame and add tumeric powder, chili powder and roasted curry powder. Roast the spices till they darken and become very aromatic, stirring continuously. Be careful not to burn the spice powders which can burn very easily. Once charred, the spices cannot be used.

Transfer this mixture to the clay pot containing the boiled jackfruit chunks.

Add goraka paste and mix well. Ensure water just covers the jackfruit chunks, if there’s not enough water, add more. Add salt as desired.

Cover and let cook for a while over medium flame then reduce flame and let simmer to allow the flavors to meld.

Add the thin coconut milk and let cook for 1 minute.

Then add thick coconut milk and let simmer again until the water boils down and just a little gravy remains. For a drier version, boil until no gravy is left.

Once cooked, the separation of oil would be visible on the surface of the curry.

Cumin Rice (Jeera Chawal जीरा चावल / Zeera Walay Chawal زیرے والے چاول )

Cumin rice is a flavorful and aromatic rice dish popular in India (northern India in particular) and Pakistan. In its simplest form, it consists of rice and roasted whole cumin seeds while more elaborate versions could also include spices such as cinnamon and cardamoms, nuts such as cashew nuts, dried fruits such as raisins, herbs such as curry leaves and coriander leaves (also known as cilantro or Chinese parsley) and other ingredients such as lemon juice and slices of onion. There are no fixed recipes for cumin rice as the possibilities are endless. The key ingredients are rice and cumin and other optional ingredients can be added as desired.
In India, cumin rice is known as “jeera chawal” जीरा चावल in Hindi (“jeera” means “cumin” and “chawal” means “rice”) while in Pakistan the dish is called “zeera walay chawal” زیرے والے چاول in Urdu (“zeera” means “cumin” and “chawal” means “rice”).

Cumin has been used for hundreds of years in Indian cuisine and since ancient times the spice has been valued in this region for its medicinal properties. Cumin is a good source of iron and it is believed to aid digestion according to ayurveda. Cumin is known as “jeeraka” in Sanskrit, one of the world’s most ancient languages once spoken in India thousands of years ago. The word “jeeraka” is derived from the word “jeerana” which means “digest” in Sanskrit.

Similar to cumin, turmeric is very widely used in Indian and Pakistani cuisine. For this particular dish however, the addition of turmeric for cumin rice tends to be more popular in Pakistan than in India.

While the dish could be made with all types of rice, long-grained basmati rice is the favored variety.
Modern recipes for cumin rice sometimes feature vegetable oil, however as with most Indian and Pakistani dishes, ghee, rather than vegetable oil was traditionally used to make this dish. Ghee imparts a distinct flavor to the dish and hence cumin rice made with ghee is generally superior in taste compared to cumin rice made with vegetable oil.

Version 1 (Basic cumin rice)
Serves: 3
Ingredients:

  • 2 cups long-grained basmati rice – washed and soaked for at least 1 hour
  • 2 tsp cumin seeds
  • 2-3 tbsp ghee
  • 1/2 cup sliced onions
  • Water to cook the rice
  • Salt as desired

Method:

Drain water from the rice.

In a heavy bottom pan over low heat, sauté cumin seeds and onion slices until brown and aromatic.

Add soaked rice and water as needed to cook rice.

Cook rice as usual.

Once rice is cooked, serve immediately.

Version 2 (Punjabi style)
Serves: 3
Ingredients:

  • 2 cups long-grained basmati rice – washed and soaked for at least 1 hour
  • Few drops lemon juice
  • 2 tsp cumin seeds
  • 1-2 bay leaves
  • 3-4 cloves
  • Water as needed to cook the rice
  • 2-3 tbsp ghee
  • Salt as desired

Method:

Drain the water from the rice.

Pour water as needed to cook the rice, salt and lemon juice.

Cook rice as usual.

In a separate heavy bottom pan, heat ghee over low heat.

Add cloves, bay leaves and cumin and sauté until spices are aromatic and browned. The spices burn very easily so keep a watchful eye.

Add the cooked rice and stir gently.

Serve immediately.

Version 3
Serves: 3
Ingredients:

  • 2 cups long-grained basmati rice – washed and soaked for at least 1 hour
  • 1/2 cup onions – sliced
  • 1 tsp fresh ginger-garlic paste
  • 1/2 tsp turmeric powder
  • 6-8 fresh curry leaves
  • 2 tsp cumin seeds
  • 2-3 tbsp ghee
  • Salt as desired
  • Water to cook the rice

Method:

Drain the water from the soaked rice.

On a cast-iron skillet over low heat, roast the cumin seeds until brown and aromatic.

Ensure they do not burn.

Stop heat and set aside.

In a heavy bottom pan, heat ghee over medium heat.

Add sliced onions, ginger-garlic paste, salt, turmeric powder and curry leaves.

Sauté till aromatic.

Add water, soaked rice and bring to a simmer.

Add roasted cumin seeds and salt and let rice cook as usual.

Once cooked, serve rice immediately.

Version 4
Serves: 3
Ingredients:

  • 2 cups long-grained basmati rice – washed and soaked for at least 1 hour
  • 1/2 cup onions – sliced
  • 1 tbsp ginger-garlic paste
  • 2 fresh green chilies – slit down the middle
  • 1 tbsp cumin seeds
  • 1/3 cup raisins – soaked in warm water for 10-15 minutes
  • 1/3 cup cashew nuts
  • Water to cook the rice
  • 2-3 tbsp ghee
  • Salt as desired

Method:

Drain the water from the rice.

Heat ghee over low heat in a heavy bottom pan.

Add the cumin seeds, raisins (discard water), cashew nuts and fry till the cashew nuts turn brown and aromatic.

Next, add the green chilies, ginger-garlic paste and sliced onion.

Fry till onions soften.

Add salt.

Add the soaked rice and give a gentle stir to combine.

Pour water as needed to cook the rice and let rice cook as usual.

Once rice is cooked, serve immediately.

Version 5
Serves: 3
Ingredients:

  • 2 cups rice – washed and soaked for at least 1 hour
  • 1 inch piece cinnamon stick
  • 2-3 cloves
  • 1-3 green cardamom pods
  • 1 bay leaf
  • Water to cook rice
  • Salt as desired

For tempering:

  • 2-3 tbsp ghee
  • 2 tsp cumin seeds
  • 2 tbsp cashew nuts
  • 2 green chilies – finely chopped
  • 2-3 tbsp coriander leaves – finely chopped

Method:

Drain the water from the rice.

Pour rice, cinnamon stick, cloves, bay leaf, cardamom pods, salt and water as needed to cook the rice.

Cook rice as usual.

Once rice is cooked, stop heat and set aside.

In a separate heavy bottom pan, heat ghee over low heat.

Add cumin seeds and sauté till cumin seeds turn brown and aromatic.

Add cashew nuts and green chilies and cook for a short while.

Add cooked rice and chopped coriander leaves.

Stir gently till ingredients are combined.

Stop heat and serve rice immediately.

Pol Sambola (Coconut Sambol) පොල් සම්බෝල

A very popular accompaniment for string hoppers, rice and bread, “Pol Sambola” පොල් සම්බෝල is a ubiquitous and “truly Sri Lankan” condiment featuring a harmonious blend of freshly shredded coconut and local spices. “Pol” පොල් means coconut in Singhalese while “sambola” සම්බෝල refers to a condiment/relish.

Ingredient combinations and their ratios vary widely within Sri Lanka. For instance, families down south tend to favor a tongue-searing pol sambola so they bump up the ratio of dried red chili and black pepper while folks in Sri Lanka’s hill capital (Kandy) tend to favor a relatively milder version. Some families add tomatoes and garlic while some others leave out pepper. The commonality among all pol sambolas is that they contain fresh shredded coconut, salt, lime juice and dried red chilies; any absence of these key ingredients means it is no longer a pol sambola.

Like most Sri Lankan relishes such as lunu miris and amu miris sambola, traditionally, pol sambola was made using a granite grinding stone known in Singhalese as a “miris gala” මිරිස් ගල which literally translates into “chili stone”. The grinding stone is used to first grind the whole dried red chilies with salt (and a few drops of water) into a rich, fiery paste which is then combined with the rest of the ingredients. Today pre-ground red chili powder is often used in place of this freshly ground chili paste to make pol sambola. However, unless freshly ground, red chili powder (store-bought ones in particular) is not as fresh as this freshly-made chili paste. Consequently, pol sambolas made nowadays are noticeably inferior taste-wise and nutrition-wise compared to the olden days. Red chili powder was almost unheard of in the olden days and only began to appear in modern day households as the grinding stone began to disappear.

The recipe below serves only as a guide. Shallots are traditionally favored over red onions not only because shallots are perceived to be healthier but also because red onions tend to impart a subtle sweetness which deviates from the authentic taste of this relish which predominantly offers a fusion of spicy, salty and sour flavors melded together. This recipe is an effort to replicate as close as possible the traditional method of preparing pol sambola, where whole dried red chilies are used (instead of red chili powder) and the relish is prepared in a pestle and mortar (since grinding stones are quite difficult to find nowadays).

Ingredients:

  • 1 ½ cups packed freshly shredded coconut
  • 12 dried red chilies
  • 2 tsp black peppercorns
  • 4 fresh green chilies
  • 3 tsp Maldive fish or as desired (optional)
  • 2-3 sprigs curry leaves or as desired – retain leaves and discard stem
  • 4-5 shallots – peeled
  • 1 medium-sized lime – juiced
  • Salt as required

Method:

Place the dried red chilies and a few pinches of salt in a pestle and mortar and mash till it becomes a fine paste; use the pestle to rub the chilies against the wall of the mortar. Add a few drops of water if the chilies are too dry to facilitate the mashing process but be very careful of adding too much lest the condiment ends up too salty and too wet.

Add the peppercorns, green chilies and Maldive fish.

Pound well and ensure the mixture is nicely combined.

Add the curry leaves and mash the mixture till the curry leaves are broken into smaller pieces; use the pestle to rub and grind the curry leaves.

 Add the shredded coconut and mix.

Mash well till the coconut is well mixed with the paste. As you mix, the coconut will gradually turn a vibrant orange hue and an appetizing aroma of the freshly ground chilies, peppercorns, curry leaves and fresh shredded coconut begins to rise.

Add the shallots.

Pound the shallots till fine but not so fine that the shallots end up as a paste. It should retain some crunch and texture.

Add the lime juice.

Continue mixing and gently rubbing the sambola in the pestle and mortar, to allow the flavors of the ingredients to meld together. The more you mix, the better the final result.

Taste the sambola and make any final adjustments as desired.

Serve immediately with steamed rice.