Sambal gravy :
A. Chili paste:
10-11 dry chilies
5 shallots
3 garlic
2 lemongrass
1 inch ginger
1tsp oil
Salt
B. Gravy
1 Onion chopped
1 Tomato chopped
1/2 cup Tamarind extract
1 tsp Palm sugar
Grind all the ingredients in A in a food processor with little water to form a paste. Keep it aside.
Heat about 1/2 cup oil in a pan. We need extra oil for sambal gravy so that it can b cooked well without the smell of raw chilies.
Then add onions and tomatoes together and saute for few seconds. Next step is to add the grind chili paste (from A) and stir the mixture for at least 10 minutes till the Sambal is cooked well. You can see the oil floating at the surface and the color of the paste turned to darker red.
At this point you can add salt, tamarind extract and shaved Palm sugar. This is the real secret for a good Sambal. The ingredients must be in balance portion for a good tasty Sambal. Let the Sambal boil for few minutes. Then turn off the heat. Sambal is ready to serve.
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