Back to 4 servings 10 small red onions or shallots (rathu lunu), peeled and sliced 2 tablespoons chili flakes, adjust to heat preference 1 tablespoon chili powder, optional, for bold red color 1.5 tablespoons Maldive fish flakes (umbalakada), optional, for umami; coarsely powdered 1 small lime, juice only sea salt, a good pinch, adjust to taste
Steps Clear checks Tap an ingredient or step to check it off.
1 Step 1: Pound the chili flakes, chili powder (if using), Maldive fish flakes and salt in a mortar with a pestle for about 2 minutes, until the fish flakes turn gritty and the mixture is evenly combined.2 Step 2: Add the sliced onions and bruise and crush them gently for about 3 minutes, leaving some texture and juicy pieces rather than a smooth paste.3 Step 3: Squeeze in the lime juice and mix thoroughly with a spoon so the acidity balances the heat and sweetness.4 Step 4: Taste and add a little more salt or lime juice if needed. Serve right away for the brightest flavor.getsaucepan.com/r/ab911c31-7094-5d34-8298-80695c7d39ee
Cook this in Saucepan Lunu Miris (Sri Lankan Red Onion and Chili Sambol) as one big step at a time. Hands free, with timers that ring.
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