Amazing Katta Sambol

April 20, 2017

As a Lankan its hard to avoid Katta Sambol, served with lunch and dinner but often most alongside hoppers, string hoppers and kiribath for breakfast. I have two versions of Katta Sambol and pick one or the other based on whats in the larder but in essence they taste very similar.

Katta Sambol Recipe


  • 200g Red Onion
  • 1 teapoons Red Chili Flakes
  • 2 teaspoons Red Chili Powder
  • ⅔ teaspoon salt (plus 2 teaspoons)
  • 1 teaspoon Maldive Fish
  • ½ lime (juice of)

Katta Sambol (Alternative Version)


  • 200g Red Onion
  • 1 tablespoons Red Chili Powder
  • 2 tablespoon Maldive Fish Sambol
  • salt to taste
  • 1 teaspoon lime juice


Step 1. Finely dice the onions and place them into a bowl with three cups of cold water and 2 teaspoons of ground salt. Leave to soak for about 5mins drain for another 5mins through a sieve.
Step 2. Then squeeze out any remaining water through a muslin cloth (I use my hands).
Step 3. Place onion and all other ingredients into a small food processor and blend into a a coarse paste.

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