Ingredients:

  • 30g young curry leaves
  • 1/4 teaspoon salt
  • 3 green chillies
  • 5g (2cm) ginger
  • 3-4 cloves garlic
  • 3-4 shallots
  • 1 teaspoon seedless tamarind pulp (asam jawa)


Method:

  1. Wash curry leaves and pound with salt until fine.
  2. Add the rest of the ingredients and pound until fine.
  3. Serve the sambol in a small side dish.
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