A fresh, raw pennywort salad of finely shredded gotu kola tossed with grated coconut, shallots, green chilli, lime and tomato. Bright, herbal and prized as one of the island's healthiest plates.
Gotu kola sambol springs from the Sri Lankan tradition of eating wild, medicinal greens raw, with the pennywort prized in Ayurveda for memory and longevity. A staple of village kitchens and the traditional rice-and-curry plate, it is the fresh, leafy counterpoint to the island's rich coconut curries.
Grassy and peppery from the raw pennywort, mellowed by sweet flakes of fresh coconut. Lime and shallot add a zingy crunch, while a single chilli leaves a green, lingering warmth.
Slicing the leaves at the last moment and dressing only just before serving keeps them from wilting and oxidising. Lime juice both seasons and slows browning, while coconut carries the fat-soluble aromatics.
Variations
Mukunuwenna sambol, kankun sambol, cabbage mallum style, with grated carrot
On the Palate
Where Gotu Kola Sambol sits in the Sri Lankan flavor cloud
Ingredients
Serves 4
How it's made
8 steps · 15 min
- 14 min
Wash the gotu kola leaves well and pat them thoroughly dry.
Watch outPat the leaves bone-dry before slicing — leftover water makes the coconut clump and the sambol go soggy.
- 24 min
Stack and roll the leaves, then slice them as finely as possible.
Watch outStack, roll, and slice the leaves as fine as you can — coarse shreds chew stringy and won't carry the dressing.
- 33 min
Finely chop shallots, green chilli and tomato.
- 41 min
Place the shredded leaves in a bowl with the chopped aromatics.
- 51 min
Add freshly grated coconut and a pinch of salt.
- 61 min
Sprinkle over a little Maldive fish flakes if using.
- 72 min
Squeeze in fresh lime juice and toss everything together by hand.
Watch outSqueeze the lime and toss by hand only at the last moment — dress it early and the leaves wilt and dull before it reaches the table.
- 81 min
Taste, adjust salt and lime, and serve immediately while crisp.
