Lunu Miris — Chili and Onion Sambal is a condiment made with shallots and red chili flakes. It’s spicy, tangy, refreshing and adds a burst of flavor to any main dish.
Spicy, tangy, bold, and refreshing, this fiery condiment, Lunu Miris, is a staple in Sri Lankan cuisine—especially with rice-based dishes. Just a pinch with each bite turns something simple like Milk Rice (Kiribath) into an explosion of flavor.
The best part? You only need 4 ingredients, plus a little chili powder for extra heat and color if you like. It’s quick and ready in minutes! The main ingredient is shallots, which I highly recommend. If you can’t find shallots, white onions work as a substitute. Lime is the traditional souring agent in Sri Lankan cooking and is easily available everywhere.
Lunu Miris pairs wonderfully with Kiribath, coconut roti, pittu (rice and coconut dish), idiyappam (string hoppers), and hoppers. It’s also a breakfast classic—sandwiched between two small coconut rotis, it’s a popular grab-and-go meal from roadside vendors in Sri Lanka. I still remember the joy of grabbing a spicy, fresh roti sandwich from a breakfast stall near my workplace—simple but unforgettable.
Ingredients and Notes
*Scroll down for the recipe card with a full ingredient list and measurements.
- Shallots
- Red chilli flakes
- Lime
- Salt
- Chilli powder: optional but adds extra heat and color.
How to Make Lunu Miris
*Scroll down for the printable recipe card for a full list of ingredients and instructions.
Making this chili and onion sambal is super easy! All you need to do is prep the shallots and pound them using a mortar and pestle, or a food processor.
Prep the shallots: Peel and slice the shallots. It’s easier to pound if sliced.
Make the chili and onion sambal: Add the sliced shallots to a mortar and pound them until they start to break down. Mix in the chili flakes and continue pounding until the mixture turns into a rough, mushy paste. If you’re using chili powder, add it at this stage and mix well.
Finally, add the salt and lime juice, then pound everything together until it’s well combined. Taste and adjust the seasoning as needed; your sambal is ready to serve!
Tips
- If you’re short on time, you can use a food processor, but a mortar and pestle doesn’t take much time either. If using a food processor, use short pulses to achieve the consistency you want.
- Store leftovers in the refrigerator.
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Recipe
Lunu Miris – Chili and Onion Sambal
Equipment
- mortar and pestle
Ingredients
- 1 cup shallots
- 1 tbsp chili flakes
- ¾ tsp salt
- 2 tsp lime juice
- ½ tsp chili powder
Instructions
- Peel and slice the shallots. It's easier to pound if sliced.
- Add the sliced shallots to a mortar and pound them until they start to break down. Mix in the chili flakes and continue pounding until the mixture turns into a rough, mushy paste. If you’re using chili powder, add it at this stage and mix well.
- Finally, add the salt and lime juice, then pound everything together until it’s well combined. Taste and adjust the seasoning as needed, and your sambal is ready to serve!
Nutrition
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