|15 nos||Dry red chilli|
|5 nos||Small onions|
|5 nos||Curry leaves|
|1 slice||Ginger (optional)|
|Salt for taste|
|Lime for taste|
Heat oil in a thava and fry dry red chilli, onion, garlic, and curry leaves separately (in medium flame). First, start pounding with dry red chilli; then follows the onion, garlic, ginger & curry leaves. Pound them into a fine paste without adding water. Meanwhile scrap the coconut and add lime & salt to it. Add this scrapped coconut to the chilli paste and pound well.
Small Ural/Mortar and Kuzhavi/Pestle needed to pound this sambol.
Ginger can be fried as well before pounding. A pinch of fennel seeds can be fried and added with onion.
This sambal is called idi sambol as well.