Gotukola Sambol

Name: Gotukola Sambol
Prep time: 15 min
Cook time: 30 min
Total time: 15 min
Yield: 4 servings
Cuisine: Sri Lankan
Ingredients: 2 cups gotu kola (pennywort) leaves, washed and finely shredded; 1/2 cup freshly grated coconut; 1 small red onion, finely chopped; 1 green chili, finely chopped; 1 tbsp Maldive fish flakes; Juice of 1 lime; 1/4 tsp salt; 1 small tomato, finely diced (optional)

ගොටුකොළ සම්බෝල් (GO-tu-ko-lah sahm-BOHL)

Pennywort Salad

⏱ Prep Time 15 min

📈 Difficulty Easy

👥 Servings

🔥 Calories 99 kcal

A bright, herbal salad of finely shredded gotu kola leaves with grated coconut, red onion, green chili, Maldive fish, and a generous squeeze of lime — refreshing, nutritious, and uniquely Sri Lankan.

Nutrition & Info

Protein 3.0g

Carbs 6.0g

Fat 7.0g

Protein Carbs Fat

Dietary

dairy-free gluten-free nut-free

Allergen Warnings

⚠ fish ⚠ coconut

Equipment Needed

sharp knife mixing bowl

Presentation Guide

Vessel: small plate or bowl

Garnishes: grated coconut, lime wedge

Accompaniments: rice and curry spread

Ingredients

2 cups gotu kola (pennywort) leaves, washed and finely shredded
1/2 cup freshly grated coconut
1 small red onion, finely chopped
1 green chili, finely chopped
1 tbsp Maldive fish flakes
Juice of 1 lime
1/4 tsp salt
1 small tomato, finely diced (optional)

Instructions

1
Wash gotu kola leaves thoroughly. Remove tough stems and shred the leaves very finely.
2
Combine shredded leaves with grated coconut, onion, green chili, and Maldive fish.
3
Add diced tomato if using.
4
Squeeze lime juice over the salad and season with salt.
5
Toss everything together gently. Serve immediately alongside rice and curry.

💡

Did You Know?

Gotu kola is revered in Ayurvedic medicine as a brain tonic — Sri Lankan elders say eating gotukola sambol regularly sharpens memory and promotes longevity.

Chef's Notes

Equipment Tips

sharp knife
mixing bowl

Garnishing

grated coconut, lime wedge

Accompaniments

rice and curry spread

The Story Behind Gotukola Sambol

Gotukola sambol connects Sri Lankan cuisine to the island's deep Ayurvedic heritage. Centella asiatica (gotu kola) has been used in traditional Sri Lankan medicine for thousands of years, and incorporating it into daily meals through sambol form represents the seamless integration of food and medicine in the island's culture. The dish is a living example of the ancient principle that the kitchen is the first pharmacy.

🕐 Traditionally enjoyed lunch accompaniment 📜 Origins: Ancient Ayurvedic tradition

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