Lunu miris is a fiery hot onion and chilli sambol served as a condiment with many Sri Lankan dishes. During Vesak, it was served with boiled manioc for dansal at the Wickramasingharamaya Temple in Nawala. Dansal is a public almsgiving where free food and drinks are offered. Local devotees boiled the manioc in massive vats over an open fire in the temple gardens. They didn’t add any Maldive fish to the lunu miris, as the monks are strict vegetarians, but traditionally it’s usually included. I was surprised that none of the monks helped with the cooking, but I soon learnt that monks don’t prepare their own meals; all their meals are cooked and donated by local families.
To make the lunu miris, use a mortar and pestle (or spice grinder) to pound the Maldive fish into a coarse powder. Add the dried chilli pieces,
Peel the fresh manioc and cut into
Bring a large saucepan of water to the boil, add
© 2013 All rights reserved. Published by Murdoch Books.