Recipe Ingredient
- 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)
Instructions
- Wash curry leaves and pound with salt until fine. Add the rest of the ingredients and pound until fine. Serve the sambol in a small side dish.