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Lunu Miris

Local name : ලුණු මිරිස්

A Sri Lankan paste of red onion and chilli pounded in a mortar, spooned onto milk rice and morning hoppers.

VeganGluten-free#chilli#onion#raw#condiment#mortar
Lunu Miris

Photo : Ji-Elle · CC BY-SA 3.0

Prep
15 min
Cook
0 min
Total
15 min
Serves
4
Difficulty
Easy

Method

  1. Soak the dried chillies in warm water for 15 minutes, then drain and seed them.
  2. Pound the chillies with the salt in a mortar until you have a dark red paste.
  3. Add the onions cut into quarters and pound in small batches.
  4. Keep going until the onion releases its juice and binds with the chilli.
  5. Work in the coconut and pepper, then pound a few more strokes.
  6. Add the lime juice and adjust the salt.
  7. Rest for 10 minutes so the heat spreads evenly.

A stone mortar crushes onion cells where a blender slices them. You taste the difference: the chilli clings to the pulp instead of floating in a watery juice.

Nutrition · per serving

Calories
71 kcal
Protein
1.8 g
Fat
1.7 g
Carbohydrate
14.2 g
Fibre
3 g

An estimate computed from the recipe quantities and the USDA food composition database. Real values vary with the products used.

Frequently asked questions

Can I make lunu miris in a blender instead of a mortar?

You can, but the result differs: a blender slices the onion and releases watery juice that the chilli floats in, while a mortar crushes the cells so the paste binds. If you use a machine, pulse in very short bursts and accept a wetter texture.

How do I control the heat without ruining the relish?

Soaking the dried chillies and removing the seeds already takes out a good share of the heat. Adjust after that with the chilli flakes, added last, rather than cutting back on the whole chillies that provide colour and fruitiness. The ten-minute rest spreads the heat, so taste only afterwards.

How long does lunu miris keep?

It is a raw onion preparation that oxidises and loses its bite, so it is best eaten the same day, ideally within a few hours. Sealed in a jar in the fridge it lasts a day or two, but the onion flavour takes over.

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