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Kiribath, Kalupol and Crispy Bits [Part 3]

Chilli Sambol/Lunumiris

1 large (80-100 g) red onion (do not use white or brown onions)

1 green chilli

1 tsp red chilli flakes

3 tsp Kashmiri chilli powder

1 tsp black pepper, crushed

2 tsp salt

1 lime

1. Place all items except the lime in a mini food processor or mortar and pestle.

2. Grind & process until a thick, rich, red paste forms.

3. Squeeze in the lime and mix well. Leave aside for assembly.

Disclaimer: This recipe is the original creation of Savindri Perera, MasterChef Australia Season 16 semi-finalist. Knorr does not claim ownership of this recipe, and it is being shared solely as part of a collaborative partnership with her.