Sri Lankan
Gotu Kola Sambol
A fresh Sri Lankan sambol made with finely sliced gotu kola leaves, grated coconut, lime, chilli, and Maldive fish. It is bright, herbal, and best mixed just before serving with rice and curry.
Watch it madeApé Amma · 8:25
Ingredients
- Fresh gotu kola leaves with tender stems3 packed cups
- Freshly grated coconut1/2 cup
- Small red onion or shallots, very finely sliced1/4 cup
- Green chilli, finely chopped1
- Maldive fish flakes1 tablespoon
- Fresh lime juice1 1/2 tablespoons
- Salt1/4 teaspoon, or to taste
- Freshly ground black pepper1/8 teaspoon
Method
- Pick through the gotu kola, keeping the leaves and only the tender stems, then wash thoroughly in several changes of water.
- Drain well and pat completely dry, as excess water will make the sambol limp.
- Stack small handfuls of gotu kola tightly and slice as finely as possible with a sharp knife.
- Place the sliced gotu kola in a bowl with the grated coconut, red onion, green chilli, Maldive fish flakes, salt, and black pepper.
- Add the lime juice just before serving.
- Mix lightly by hand or with a spoon until everything is evenly combined, tasting and adjusting salt and lime.
- Serve immediately with hot rice and Sri Lankan curries.
Common questions
What can I use instead of Maldive fish flakes if I can't find them?
Use a small amount of finely crumbled dried tuna, anchovy flakes, or a little fish sauce, but add sparingly. Maldive fish is salty and smoky, so taste as you go to avoid overpowering the coconut and greens.
Can I make gotu kola sambol ahead of time?
You can prep the leaves, onion, chilli, and coconut a few hours ahead, but keep them separate. Add lime juice only right before serving, or the sambol will wilt and turn watery and dull.
What are the most common mistakes when making this sambol?
The biggest mistakes are not drying the gotu kola well, slicing it too coarsely, and adding lime too early. Also avoid overmixing, which bruises the leaves and makes the sambol limp instead of fresh.
How should I store leftover gotu kola sambol?
Store leftovers in an airtight container in the fridge for up to one day, but expect the texture to soften. If possible, keep any extra lime juice separate and add a little just before eating.
What is the best way to serve gotu kola sambol?
Serve it immediately with hot rice, curries, and something saucy like dhal or fish curry. It also works well as a fresh side with roti or string hoppers, but it should stay crisp and bright.