Lunu Miris – Sri Lankan Chile Sambol

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Last Updated on December 16, 2020 by Chef Mireille

Luna Miris, SambolSpice pastes, known as sambol’s are popular throughout many Southeast Asian countries like Malaysia, Indonesia, Singapore and Sri Lanka. These can be made with all types of ingredients often including various fruits or vegetables and sweetmeats like chicken liver or gizzards or dried shrimp or fish, but chile is a necessary ingredient in whichever version you make. It is a spicy condiment, hence the need for the chiles.

This is Sri Lanka’s basic version and can be eaten with all variety of meals. It is commonly eaten with Kiri Bath for breakfast.

Lunu Miris

(adapted from Rice & Curry)


  • 1 chopped onion
  • 4 tablespoons dried red chile flakes
  • 1 tablespoon Maldive fish
  • juice of 1 lime
  • 1/4 teaspoon salt

Grind all ingredients in a food processor until you have a thick paste.

Sambol, Chili Paste

Kiri Bath, Sri Lankan Rice Cake

Luna Miris with Kiri Bath

This basic sambol can compliment any Sri Lankan meal. Here are a few other Sri Lankan dishes I’ve made in the past you can enjoy your Luna Miris with.

Sri Lankan Shrimp Curry

Kaha Bath – Sri Lankan Turmeric Rice

Thank you for sharing!

About Chef Mireille

Chef Mireille is a NYC based freelance chef instructor and food photographer. Due to her very diverse family background, she was able to travel and learn about global cultures and flavors from a young age. Her passion for culture, cooking, history and education had made her an expert on developing traditional globally inspired recipes & delicious fusion cuisine.
Her extensive travel history provides a plethora of background information and Travel Tips!

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