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Sri Lankan Lunu Miris (Chili Onion Sambol)
A fiery, raw Sri Lankan condiment of pounded red chili and onion with a sharp kick of lime — a small but intense sambol traditionally served alongside kiribath (milk rice) and hoppers.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Servings
- 6
- Difficulty
- easy
- Cuisine
- sri lankan
Ingredients
Scaled for 6 servings
- red chilies (or chili flakes)
- small red onion
- Maldive fish (optional)
- lime juice
- salt
Equipment
- Mortar and pestle
Instructions
- 1
Pound Chilies
Add dried red chilies and Maldive fish (if using) to a mortar and pestle. Pound into a rough, coarse paste.
- 2
Add Onion
Add roughly chopped red onion and continue to pound. The onion should break down but remain slightly chunky — not a smooth paste.
- 3
Season
Add freshly squeezed lime juice and salt. Pound a final few times to mix. Taste — it should be intensely spicy, tangy, and salty.
- 4
Serve
Serve a small portion alongside kiribath, egg hoppers, or any Sri Lankan breakfast.
Cooking Tips
- Lunu Miris should be intense and fiery — it is served in small amounts as a powerful condiment, not eaten in large quantities.
- Red onion is traditional and essential — white or brown onion will not give the same sharp, pungent result.
- Made fresh just before serving — the onion loses its pungency quickly.
Variations
- With Tomato: Add a small piece of fresh tomato for a slightly mellower, juicier lunu miris.
- Milder Version: Use fewer chilies and add more onion for a milder heat level.
Chef's Notes & Storage
- Lunu Miris translates to 'Salt Chili' in Sinhala. Its simplicity belies its powerful punch.
- Storage: Best made fresh. Stores in the fridge for up to 1 day.
Nutrition Estimate
30 calories · 1g protein · 6g carbs · 0g fat · 1g fiber per serving
