Gotu kola is the Sinhala name for Centella asiatica, a creeping plant with small, rounded leaves known in English as Asian or Indian pennywort. In Sri Lanka it is eaten as a leafy green.

What does gotu kola sambol taste like?

Fresh and slightly grassy, with a mild bitterness from the leaves balanced by sweet coconut, sharp lime and a little heat from green chilli.

Is gotu kola sambol cooked?

No. The leaves are shredded raw and tossed with the other ingredients just before serving.

Is gotu kola sambol vegan?

Yes, if you leave out the optional Maldive fish, which is cured tuna. Without it the recipe is vegan and gluten-free.

What can I use instead of gotu kola?

Finely shredded kale or flat-leaf parsley makes a similar coconut salad, although the flavour will be different.

Can I make gotu kola sambol ahead?

Prepare the leaves, shallots and chilli ahead, but add the salt and lime just before serving, because the dressed leaves wilt and darken quickly.

Gotu Kola Sambol — Lakpura®

Pennywort is being labelled as a 'superfood' nowadays, but in Sri Lanka, where it is known as Gotu Kola Sambol, it has always been considered a healthy and delicious condiment for a curry. Gotu kola sambol is a herby coconut salad popular in Sri Lanka. It makes a wonderful accompaniment to rich, spicy dishes.

Ingredients

1 bunch Gotu Kola finely sliced/chopped
1 medium-size Red onion chopped
3 Thai Chilli chopped
1/3 cup Coconuts freshly grated
1/2 tsp Salt or as needed
1/2 Lime squeezed
1 tbsp Maldive Fish optional

Method

Clean the Gotu Kola leaves by letting it sit for 5 min in lukewarm saltwater then washing it off. This help removes bacteria, bugs, and any dirt or dust that's lingering on the plant. Repeat the washing if needed.
Gather and cut the necessary ingredients.
In a deep wide enough bowl, combine and mix the cut Gotu Kola, onions, green chilli, and the fresh coconuts as well as the Maldives fish if adding.
Add lime and salt to taste at the end. Combine everything well then serve while it's still fresh.