Sunday, November 15, 2009

Chilli paste ( Lonumirus)

This is more of a condiment. Its eaten along side milder curries or spread on whole fish or slices and grilled. I sometimes add to tomato sauces and other pasta sauces to give it a bit of a heat, just a tiny bit not too much :) .

Makes a small bottle
Preparation time: 10 minutes

8 cloves garlic
4 tsp  red chilli powder or  12 dried red chillies 
1 tsp ground cumin  ( or 1 tsp Cumin seeds)
½ tsp ground black pepper ( about 10- 12  peppercorns)
2 sprigs curry leaves, thats about 18 leaves
1 small shallot or 1/2 a small onion, roughly chopped
Salt ( about 1 tsp)
Juice of 1 lime ( or about 4 fresh billinbi)

1. Place garlic and onion and curry leaves into a pestle and motor or into a blender or spice grinding blender with a little salt and pound or blend to a paste.

2. Add the spices and blend to a fine paste, add a tablespoon of water to help it to blend more easily. Squeeze in the lime juice.

Originally this is done using whole spices and everything is minced together over a stone slab and ground or minced using another smaller stone. Very good exercise for the arms. But it needs to be a smooth paste.You can even do this in a food processor or in blender, especially a wet grinder will make your life very easier than a motor and pestle .

Ps do not mistake this between the Sri lankan lonumiris , which is something slightly diffferent.


  1. Nice chutney. I would really love to make such in bulk and add whenever i need it in all my dishes. Lovely idea.

  2. It's quite similar to our sambal belacan. My all-time favourite. It gives extra kick to my dish. Yummy!

  3. That looks very good. I have to try it, we love a little spicy kick!


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