Lunu Miris — Chili and Onion Sambal is a simple Sri Lankan condiment made from shallots and red chili flakes. Spicy, tangy and bright, it adds a lively punch to rice, roti and many everyday dishes. A small spoonful transforms plain rice or milk rice into a flavorful bite and is a beloved accompaniment across Sri Lankan households.
Spicy, tangy, bold and refreshing, Lunu Miris is traditionally served with rice-based meals, hoppers, string hoppers and coconut roti. It’s also a popular breakfast filling, often spread between two small coconut rotis for a quick, spicy on-the-go sandwich sold by roadside vendors. The condiment is quick to make and requires only a few pantry staples.
The recipe calls for just four main ingredients, with an optional pinch of chili powder for extra color and heat. Shallots are the classic choice for their mild, sweet onion flavor; if you can’t find shallots, small white onions can be used instead. Fresh lime juice provides the bright sour note that balances the heat.
Ingredients and Notes
Scroll down for the recipe card with measurements and the step-by-step method.
- Shallots — the base of the sambal; use small, thin-skinned shallots for best texture.
- Red chilli flakes — provides heat and texture; adjust to taste.
- Lime — freshly squeezed lime juice brightens the mix; lemon can be used if needed.
- Salt — to season.
- Chilli powder — optional, for deeper color and extra kick.
How to Make Lunu Miris
The method is quick: slice, pound and season. Use a mortar and pestle for the most authentic texture, or a food processor in short pulses for convenience.
Prep the shallots: Peel and thinly slice the shallots. Slicing makes them easier to break down when pounding and helps release their natural sweetness and juices.
Make the chili and onion sambal: Place sliced shallots in a mortar and pound lightly until they begin to break down but still retain some texture. Add the red chilli flakes and continue pounding until the mixture becomes a rough paste. If using chilli powder, stir it in now. Finish by adding salt and freshly squeezed lime juice, then mix or pound until evenly combined. Taste and adjust salt, lime or chili according to your preference. Serve immediately for the freshest flavor.
For a slightly milder version, reduce the chilli flakes and add a small amount of grated coconut to mellow the heat. For an extra layer of flavor, some cooks add a pinch of sugar to balance the acidity if the lime is especially tart.
Tips
- If time is tight, use a food processor in short pulses. Stop as soon as you reach a coarse, slightly chunky texture—overprocessing will make it too smooth.
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Stir well before serving; the flavors continue to meld as it rests.
- Adjust heat and sourness to taste. Start with less chili and lime, then add more after tasting.
- Use very fresh lime juice for the best bright flavor. Bottled citrus will make the sambal flatter in taste.
Recipe
Lunu Miris – Chili and Onion Sambal
Equipment
- Mortar and pestle (or small food processor)
Ingredients
- 1 cup shallots, peeled and sliced
- 1 tbsp chili flakes (adjust to taste)
- ¾ tsp salt
- 2 tsp lime juice (freshly squeezed)
- ½ tsp chili powder (optional)
Instructions
- Peel and thinly slice the shallots.
- Place the sliced shallots in a mortar and pound until they start to break down.
- Add the chili flakes and continue pounding until the mixture is a coarse paste. If using, add chili powder now and mix well.
- Add salt and lime juice. Pound or mix everything together until well combined. Taste and adjust seasoning as needed.
- Serve immediately or chill briefly. Keeps 3–4 days refrigerated in an airtight container.
Nutrition
Per serving (approximate): Calories 50; Total Carbs 11 g; Protein 2 g; Fat 0.4 g; Sodium 480 mg. Values are estimates.
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Course: Condiments · Cuisine: Sri Lankan