This is a vegan version of the Sri Lankan sambal paste that is served with every meal as a condiment. This spicy condiment is simple and easy to make and elevates the flavors of the meal multiple folds.
Lunumiris translates to salt and chilies and this is spicy! The actual recipe uses chilies, onions, and a little Maldives fish. This is a vegan version without the addition of fish, and salt is added to adjust the flavors. This spicy Sri Lankan condiment is a staple in every home and is a must have with every meal.
To make this you’ll need:
Onions - Red onions are used and this adds to the spicy pungent flavors.
Chilli powder - the heat component of the condiment. In case you do not have them, use red chili flakes may be about two to three tablespoon. A mixture of chili flakes and chilli powder can be used too. Dried red chilies can be used too.
Salt - adds flavor
Lime juice - Adds acid and boosts flavor.
To make this condiment, add onion, chili flakes, chili powder to your mortar and crush until you get a coarse texture, then add the salt and lemon juice, crush and combine everything together. It is that simple.
This is served with breakfasts like string hoppers (rice noodles), pittu, or pol roti. These can be served for dinner too. This condiment is similar to the red chilli chutney we make. We even spread this condiment on our toasts or dosa too. Try spreading these in your sandwich or quesadilla for flavor explosion!
A few months back for an occasion I served a vegan Sri Lankan meal and this was part of it.Pol Roti, coconut rice, Pathola Maluwa, Pol Sambol, Sri Lankan Devilled Potatoes, Sri Lankan Dal were on the menu along with this sambal. It was one of the spiciest and tastiest meals we had. This condiment is spicy and hence use it as per heat tolerance.
Ingredients
Onion - 1 cup, chopped
Chili powder - 1
Chili flakes - 1 tbsp
Salt - 1/2 tsp
Lime juice - 2 tsp
Method
Add the onions, red chili powder, and chili flakes to the mortar and crush to a coarse texture.
Add the salt and lemon juice. Combine everything together.
Transfer to a serving bowl. Serve with string hoppers, or pol roti, or kiribath.
Oh my god, that gorgeous color of the sambal, i m literally salivating as i read through the post! Love how you have made in the mortar pestle for that authentic taste
ReplyDeleteThat's one lipsmacking relish. Love these no-cook sides. I am sure with pol roti it would have tasted delicious. Yummm
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