Gotu Kola Sambol
A refreshing Sri Lankan salad of finely shredded gotu kola leaves, coconut, onion, chili and lime, traditionally served alongside rice and curry.
Ingredients
- gotu kola with leaves and stems250 g
- fresh grated coconut80 g
- red shallot6 pcs
- green chili pepper1 pcs
- tomato1 pcs
- lime1 pcs
- Maldive fish flakes2 tbsp
- ground black pepper0.5 tsp
- salt0.5 tsp
Instructions
Rinse 250 g gotu kola thoroughly, discard any damaged leaves, trim off about half the length of the stems, and pat the greens dry well. Gather the leaves and stems into a bundle and shred very finely with a sharp knife.
Thinly slice 6 small red shallots and 1 green chili, and dice 1 tomato into small cubes.
In a bowl, combine 80 g freshly grated coconut, the shallots, chili, 0.5 tsp ground black pepper, 0.5 tsp salt, 2 tbsp Maldive fish flakes, and the juice of 1 lime. Mix with gloved fingers so the salt and lime juice are evenly distributed.
Add the shredded gotu kola and the diced tomato. Toss gently, without pressing down on the leaves, to keep their fresh texture.
Taste the sambol and adjust the salt and lime juice as needed, using only the ingredients already prepared.
Serve immediately as a fresh side dish with Sri Lankan rice and curry.
More recipes
Appa (Sri Lankan Hoppers)
Thin, bowl-shaped rice pancakes with a crisp, lacy edge and a soft coconut centre, traditionally served hot.
Watalappan
A delicate Sri Lankan coconut pudding made with kitul palm sugar, cardamom, cloves and cashews.
Sri Lankan Devilled Chicken
Spicy chunks of chicken with a crispy crust, onion and a sweet-and-hot tomato sauce — a classic Sri Lankan dish.
Young Jackfruit Curry (Polos Curry)
A spicy Sri Lankan curry made with tender young jackfruit, coconut milk, goraka and roasted aromatic spices.