Gotukola Sambol (Pennywort Salad)
The Quirky Foodster Team
Ingredients
- Gotukola leaves, very finely shredded (2 cups) — 60 g (2.1 oz)
- Freshly grated coconut (1/2 cup) — 50 g (1.8 oz)
- Small red onion, finely chopped (60 g) — 1
- Green chilli, finely chopped — 1
- Tomato, finely chopped, optional (100 g) — 1
- Lime juice (1 tablespoon) — 15 ml (1 tbsp)
- Maldive fish flakes, optional (1/2 teaspoon) [omit for vegan] — 1 g
- Salt — to taste
Method
- Wash the gotukola leaves thoroughly and pat dry. Stack the leaves, roll tightly, and slice into very fine shreds.
- Place the shredded leaves in a mixing bowl with the grated coconut, onion, green chilli and tomato (if using).
- Add the lime juice and Maldive fish flakes (if using), then season with salt.
- Toss everything together well with your hands or a spoon until evenly combined.
- Serve immediately as a side dish alongside rice and curry.
Introduction: Gotukola sambol is a fresh, finely shredded salad of pennywort leaves tossed with coconut, lime and chilli, served as one of the small side dishes that round out a rice and curry meal.
Cultural Background: Gotukola sambol is a fresh, finely shredded salad of pennywort leaves tossed with coconut, lime and chilli, served as one of the small side dishes that round out a rice and curry meal. Valued as much for its health reputation – gotukola is considered a brain and memory tonic in Ayurvedic-influenced Sri Lankan food culture – as for the sharp, herby crunch it brings to a plate otherwise dominated by rich curries.
Tips: Slice the gotukola as finely as possible – this is a defining feature of the dish and makes it pleasant to eat rather than fibrous. Use freshly grated coconut if at all possible; desiccated coconut can be used in a pinch but soak it briefly in warm water first to soften. Toss just before serving, as the salad wilts and releases liquid if it sits too long.
Variations: Add finely sliced carrot for extra crunch and colour. A squeeze of extra lime and a pinch of sugar balances the bitterness for those less used to gotukola's flavour. Omit the Maldive fish flakes to make this fully vegan; it is naturally vegetarian otherwise.
Storage: Best eaten fresh on the day it's made; it does not keep well once dressed.
Reheating: Not applicable – this is a cold, raw salad.
Nutrition: Approx. 70 kcal, 2 g protein, 4 g fat, 6 g carbohydrates, 2 g fibre per serving
FAQs:
Q: What does gotukola taste like on its own?
A: It has a mildly bitter, slightly peppery, grassy flavour, which is why it's balanced here with coconut, lime and chilli.
Q: Can I substitute another green for gotukola?
A: Finely shredded watercress or a mix of coriander and spinach can approximate the flavour, though the texture will differ.
Q: Is gotukola sambol served hot or cold?
A: It's always served cold or at room temperature, as a fresh counterpoint to hot curries.
- Gotukola leaves, very finely shredded (2 cups) — 60 g (2.1 oz)
- Freshly grated coconut (1/2 cup) — 50 g (1.8 oz)
- Small red onion, finely chopped (60 g) — 1
- Green chilli, finely chopped — 1
- Tomato, finely chopped, optional (100 g) — 1
- Lime juice (1 tablespoon) — 15 ml (1 tbsp)
- Maldive fish flakes, optional (1/2 teaspoon) [omit for vegan] — 1 g
- Salt — to taste
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