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sambal

[sahm-bahl] /ˈsɑm bɑl/
noun
1.
a condiment or side dish of Indonesia, Malaysia, and southern India, made with any of various ingredients, as vegetables, fish, or coconut, usually seasoned with chili peppers and spices and served with rice and curries.
Origin
< Malay < Tamil campāl kind of relish, condiment, akin to campāram ingredients for curry, Telugu sambhāram preparation of spices for seasoning, Marathi sā̃bhar seasoning for dal, all ultimately reflecting Prakrit saṃbhārei (he) garnishes, Sanskrit saṃbhārayati (he) causes to be brought together, derivative with sam- syn- and bhṛ- to bear1
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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Encyclopedia Article for sambal

in Indonesian and Malaysian cuisine, a spicy relish served as a side dish. The basic sambal consists of fresh chilis, shrimp paste (trassi), lime juice, sugar, and salt. Though most sambals are uncooked, a sambal goreng is fried. Numberless variations can be created by the addition of vegetables, fruits, meats, and additional seasonings, notably ketjap manis, a sweet, spiced soy sauce.

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Encyclopedia Britannica, 2008. Encyclopedia Britannica Online.
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