Katta Sambol
Sambols & Sides • Sri Lanka
About Katta Sambol
Blazing-hot ground sambol of dried chilies, onion, lime, and Maldive fish.
How to Make Katta Sambol (Traditional & Healthy Version)
Katta Sambol is a fiery and flavorful Sri Lankan sambol, renowned for its bold taste and simplicity. Traditionally made with red onions, fiery dried red chillies, and lime juice, this condiment holds a special place on the Sri Lankan table. Whether paired with rice, string hoppers, hoppers, or even fresh bread, Katta Sambol adds a spicy kick and a depth of flavor that is quintessentially Sri Lankan. The roots of Katta Sambol run deep across all regions of Sri Lanka. It’s a humble dish that has evolved from home kitchens to become an essential element in Sri Lankan cuisine. With its robust chili aroma, tangy lime, and aromatic umami from Maldive fish (optional for vegans), this sambol complements both everyday meals and festive occasions. Making Katta Sambol at home is straightforward and requires minimal cooking—making it accessible for anyone seeking to recreate authentic Sri Lankan flavors. What makes Katta Sambol especially appealing is its versatility and health-conscious nature. This vegan-friendly, low-calorie recipe uses fresh, wholesome ingredients and minimal oil, making it ideal for those tracking calories or seeking plant-based options. Incorporate Katta Sambol into your meals to experience the vibrant, spicy core of Sri Lankan cuisine.
Ingredients(for 2 tablespoons per serving)
- 1 medium (about 100g) Red onions (Shallots (small onions) can be used for authentic flavor)
- 6 whole Dried red chillies (Soaked in warm water, adjust for preferred spice level)
- 1/2 teaspoon Sea salt
- 1 tablespoon Lime juice (Freshly squeezed)
- 1 small (optional) Tomato (Adds tanginess and balances heat) - optional
- 1 tablespoon Maldive fish flakes (Optional, omit for vegan version) - optional
- 1 teaspoon Coconut oil (For richer flavor, optional) - optional
- 1/4 teaspoon Sugar (Balances acidity and heat) - optional
- 1/4 teaspoon Black pepper (Freshly ground) - optional
Instructions
- 1
Soak dried red chillies in warm water for 10 minutes until softened. Drain and remove stems.
10 minutes
Wearing gloves is advised when handling chillies to avoid skin irritation.
- 2
Peel and roughly chop the red onions (or shallots) and optional tomato.
2 minutes
Use small shallots for the most authentic Sri Lankan flavor.
- 3
Place soaked chillies and salt in a mortar and pestle. Grind to a coarse paste.
3 minutes
A traditional stone grinder (miris gala) gives the best texture, but a food processor works too.
- 4
Add chopped onions (and tomato, if using) to the paste. Pound or process until combined and slightly chunky.
3 minutes
Do not over-process; a coarse texture gives better mouthfeel.
Why This Dish is Healthy
This dish is a healthy choice because it relies on fresh vegetables, spices, and citrus for its bold flavor, instead of heavy oils or processed ingredients. It’s high in antioxidants, vegan-friendly, and supports a clean eating lifestyle. The spice can also promote satiety, helping with portion control and weight management.
Katta Sambol is naturally low in calories and fat, making it a smart choice for those monitoring their macros. Red onions are rich in antioxidants and vitamin C, while dried red chillies boost metabolism and supply vitamin A. The lime juice adds a dose of vitamin C, and using minimal oil keeps the fat content low. This sambol is vegan and gluten-free when made without Maldive fish, and contains no refined ingredients.
Pro Tips
- 💡Use fresh, high-quality dried chillies for the best color and flavor.
- 💡A traditional stone grinder (miris gala) yields the most authentic texture.
- 💡Adjust the number of chillies to suit your spice tolerance without compromising the sambol’s signature kick.
Storage & Serving
Store leftover Katta Sambol in an airtight container in the refrigerator for up to 2 days. For the freshest taste, consume on the same day. Avoid freezing as it alters the texture.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 145.0 kcal |
| Protein | 4.2 g |
| Carbohydrates | 9.4 g |
| Total Fat | 10.2 g |
| Fiber | 3.1 g |
