- 10 little shallots of red onions
- 8–10 dried red peppers (or a combination of red pepper flakes)
- One curry leaf sprig
- A few maldive fish flakes, if desired
- 3/4 teaspoon of red chili powder
- Salt to taste
The dried red chilies, salt, and curry leaves should all be added to a grinder and ground to a fine powder.
When the red onions are thoroughly mixed with the chiles, add them in and keep grinding. You are free to leave it as smooth or as thick as you like.
Then, add the flakes of maldive fish, and mill one more time. By leaving out the maldive fish, this side dish can be made entirely vegetarian, but it is a delightful addition in terms of flavor and texture.
Last but not least, season with salt, a big squeeze of lime, and some red chili powder to lighten the color of the katta sambal.