Lunu Miris — Chili and Onion Sambal is a simple, fiery Sri Lankan condiment made from shallots and red chili flakes. Bright, tangy and spicy, it adds a punch of flavor to rice, roti and breakfast dishes.
Spicy, tangy, bold and refreshing, Lunu Miris is a staple in Sri Lankan kitchens. A small spoonful enlivens plain rice, milk rice (kiribath) or hoppers, transforming simple meals into memorable bites.
One of the appeals of this sambal is how few ingredients are needed. With just shallots, red chilli flakes, lime and salt you can make a punchy, balanced condiment in minutes. Add a pinch of chilli powder for deeper color and extra heat if you like. Shallots give the best flavor and texture, but if they aren’t available, white onions can be used as a substitute. Fresh lime juice provides the traditional citrus tang common in Sri Lankan cooking.
Lunu Miris pairs especially well with kiribath, coconut roti, pittu, idiyappam (string hoppers) and hoppers. It’s also commonly sold as a quick breakfast—spooned between small coconut rotis for a spicy, portable meal.
Ingredients and Notes
See the recipe card below for exact measurements.
- Shallots (or white onion)
- Red chilli flakes
- Lime (fresh juice)
- Salt
- Chilli powder (optional for extra heat and color)
How to Make Lunu Miris
Refer to the recipe card below for the complete ingredient list and measurements.
Preparation is quick and requires minimal equipment. Traditionally, a mortar and pestle are used to lightly crush the shallots and combine the chilies, but a food processor can also work—use short pulses to avoid over-processing.
Prep the shallots: Peel and slice them thinly; sliced shallots are easier to pound evenly.
Make the sambal: Place the sliced shallots in a mortar and pound until they begin to break down. Add the chilli flakes and keep pounding until the mixture forms a coarse, mushy paste. If using chilli powder, mix it in at this stage. Add salt and lime juice, then pound briefly to combine. Taste and adjust salt or lime as needed. Serve immediately or refrigerate leftovers in a sealed container.
Tips
- If you’re short on time, pulse briefly in a food processor; for the best texture and aroma, a mortar and pestle is preferred.
- Store any leftover Lunu Miris in the refrigerator for several days; fresh lime preserves brightness but flavor mellows over time.
Recipe
Lunu Miris – Chili and Onion Sambal
Equipment
- Mortar and pestle (or food processor)
Ingredients
- 1 cup shallots, sliced
- 1 tbsp chili flakes
- ¾ tsp salt
- 2 tsp lime juice
- ½ tsp chili powder (optional)
Instructions
- Peel and slice the shallots; sliced shallots are easier to pound.
- Add the shallots to a mortar and pound until they begin to break down. Mix in the chili flakes and continue pounding until the mixture forms a coarse, mushy paste. If using chili powder, add it now and mix well.
- Add the salt and lime juice, then pound briefly to combine. Taste and adjust the seasoning. Serve immediately or chill and store in the refrigerator.
Nutrition
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