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| Sambol with tomato |
This is another form of sambol or sauce which can be used as a dip or bread spread. It can be served with bread, rice, Indian string hoppers, appam, thosai and idly etc. Even though we make sambol with chili powder or paprika powder it is not hot because the coconut takes away the heat from the chili powder. This is meant to be spicy hot but you can make it by reducing the chilies used.
Recipe summary
For
Chili Paste With Tomato
1.Soak 12 grams (12) dry red chilies in hot water for ten minutes in a covered bowl.
2. Grind the chili in a liquidizer using some of the soaked water.
3. Now add 250 grams (2 large) onions coarsely chopped, 125 grams (1 large) ripe tomato coarsely chopped slices, 10 grams of tamarind juice without its seeds, 2.5 grams (½) teaspoon salt and grind to a smooth paste. It will be slightly watery.
4. Pour into a container
5. Heat 27.2 grams (2 tablespoon) Sesame oil. You can use any vegetable oil in a frying pan and add 1 tea spoon mustard seeds and wait it it splutters add the ground paste and fry it in slow fire for about 5 minutes. This process will evaporate some water and also cook the chili to make it milder.
6. Cool and store in a refrigerator. it will keep for two weeks.
Chili Paste With Tomato is ready.
Recipe follows in detail with pictures.For
Chili Paste With Tomato
Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4
Cooking time: 15 minutes
Serves: 4
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Chili paste with tomato |
1.Soak 12 grams (12) dry red chilies in hot water for ten minutes in a covered bowl.
2. Grind the chili in a liquidizer using some of the soaked water.
3. Now add 250 grams (2 large) onions coarsely chopped, 125 grams (1 large) ripe tomato coarsely chopped slices, 10 grams of tamarind juice without its seeds, 2.5 grams (½) teaspoon salt and grind to a smooth paste. It will be slightly watery.
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| Ingredients |
4. Pour into a container
5. Heat 27.2 grams (2 tablespoon) Sesame oil. You can use any vegetable oil in a frying pan and add 1 tea spoon mustard seeds and wait it it splutters add the ground paste and fry it in slow fire for about 5 minutes. This process will evaporate some water and also cook the chili to make it milder.
6. Cool and store in a refrigerator. it will keep for two weeks.
Chili Paste With Tomato is ready.
Preparation Time: 15 minutes
Cooking time: 15 minutes
Serves: 4
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| Ingredients for Chili Paste With Tomato |
Ingredients
Main
12 grams (12) dry red chilies
Main
12 grams (12) dry red chilies
250 grams (2 large) onions coarsely chopped
125 grams (1 large) ripe tomato coarsely chopped
Others
Others
2.5 grams (½) teaspoon salt
10 grams of tamarind juice
1 tea spoon mustard seeds
27.2 grams (2 tablespoon) Sesame oil. You can use any vegetable oil.
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| Curry leaf, tomato and onion |
Soak the dry red chilies in hot water for ten minutes in a covered bowl.
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| Dry chili soaking in hot water |
Method
Add the chilies to a liquidizer or a food processor and grind it with some of the soaked water till it becomes smooth.
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| Grinding chili |
Now add onions, tomato slices tamarind juice without its seeds, salt and grind to a smooth paste. It will be slightly watery.
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| Grinding other ingredients |
Pour into a container
Heat the oil in a frying pan and add the mustard seeds and wait it it splutters add the ground paste and fry it in slow fire for about 5 minutes. This process will evaporate some water and also cook the chili to make it milder.
It will look like a paste.If you cannot resist smell cover your nose and mouth using a handkerchief. Now take off the heat.
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| Ground ingredients from grinder, before cooking |
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Evaporating |
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| Final cooking |
Cool and store the cooked paste in an air tight glass bottle and refrigerate. It will keep up to 2 weeks.
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Sambol with tomato |
You can use this sauce as a hot dip or bread spread. You will need to apply only a very light coating. You can also apply a generous coating of butter, sliced cheese or cream cheese. You will get a very tasty sandwich.
You can make a coconut sambol by mixing a tablespoon of this paste to 1/2 a cup of shredded coconut to make a delicious coconut sambol.
This chili paste can be stored in the refrigerator for about a week and more in the freezer. You cannot store the paste in a glass container if you want to keep it in the freezer. You will have to choose an appropriate container. I prefer to store in a glass container because it is very much easier take it out and use frequently.
Nutrition data for this recipe
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
Nutrition content is computed by adding nutrition values of individual ingredients according to the USDA nutrition database. Water shown here is what is found in the ingredients and not the water added while cooking. This is only an approximation. For further information please read my post “Nutrition information for my recipes.”
This recipe was originally published under 'Coconut sambol'. This post contained 3 recipes. Now I am adding nutrition data to all my recipes in this blog. It became messy to have three nutrition table in one post. So, I am posting this as a separate recipe.
Click the button below to view the nutrition data. Click again to close it.
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