Lunu Miris (Sri Lankan Chili-Onion Sambal)
Lunu Miris (Sri Lankan Chili-Onion Sambal) - kvalifood.com
Sri Lanka’s everyday chili sambal – red onion or shallots pounded with dried red chili, lime juice, and salt. The name means “salt chili” in Sinhala. A raw condiment, traditionally prepared with a mortar and pestle (miris gala). Served with every meal: kiribath, hoppers, string hoppers, pol roti, and rice.
Makes 4 servings
Ingredients
- 150 g red onion (or shallots), roughly chopped
- 2 tbsp dried red chili flakes
- 1/2 tsp chili powder (optional, for color)
- 1 tbsp Maldive fish flakes (optional)
- 2 tsp fresh lime juice
- 3/4 tsp salt
Directions
Place onion pieces in a mortar. Pound until they break down into a rough, chunky mass – not a smooth paste.
Add chili flakes and Maldive fish (if using). Continue pounding until the mixture comes together. Add chili powder if using.
Add salt and lime juice. Pound until well combined. Taste and adjust heat, salt, and lime.
Serve at room temperature.
Notes
The texture should be rough and chunky, not smooth. Visible onion pieces are correct.
Maldive fish can be omitted for a vegan version. Increase lime juice slightly to compensate.
Stores refrigerated for up to 1 week; garlic or Maldive fish versions keep better.
See Also
Date and Tamarind Chutney (Sri Lankan)
