|Onions||1 Cup (16 tbs), minced|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1⁄2 Teaspoon|
|Dried ground chili peppers||1⁄4 Teaspoon|
Sambals are served as an accompaniment to curries and other Indian dishes in the same way we serve a relish.
You can use any left-over cooked vegetable, sliced tomatoes, cucumbers, fish, or seafood in the dressing.
Combine with the dressing for 1 hour before serving and sprinkle with a little flaked coconut.
Heat the oil in a skillet; saute the onions, garlic, turmeric, cumin, chili peppers, and salt over very low heat until soft but not brown.