Gotu Kola Sambol
Experience the vibrant flavors of Sri Lanka with this refreshing Gotu Kola Sambol. Fresh, peppery gotu kola leaves are finely chopped and tossed with thinly sliced red onion, fiery green chili, and sweet grated coconut, all brightened by a zesty lime dressing. This healthy, textural side dish is a perfect accompaniment to rice and curries, offering a delightful burst of flavor in every bite.
An original recipe by Forkin
- Total time
- 15 min
- Serves
- 4
- Difficulty
- Easy
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 200 ggotu kola, finely chopped
- 0.5 pcsred onion, finely sliced
- 0.5 cupgrated coconut, fresh or frozen, thawed
- 1 pcsgreen chili, finely chopped
- 1 pcslime, juiced
- 0.5 tspsalt
Equipment
Mixing bowl · Chef's knife · Cutting board · Citrus juicer (optional) · Kitchen towel
The method
Step by step
- 1
Thoroughly rinse the gotu kola leaves under cold running water to remove any dirt or debris.
About 2 min
Cook’s note: Inspect the leaves for any discolored or damaged parts and discard them.
- 2
Gently pat the washed gotu kola leaves completely dry using a clean kitchen towel or paper towels.
About 3 min
Cook’s note: Ensuring the leaves are very dry is crucial to prevent a watery sambol and maintain its crisp texture.
- 3
Stack the dried gotu kola leaves and finely chop them into small, uniform pieces.
About 3 min
Cook’s note: A very sharp knife will help achieve clean cuts without bruising the leaves. Aim for pieces roughly the size of confetti.
- 4
Peel and thinly slice the red onion into crescent moons or finely dice it, depending on your preference for texture.
About 2 min
Cook’s note: For a milder onion flavor, soak the sliced red onion in cold water for 5-10 minutes, then drain thoroughly before adding to the sambol.
- 5
Trim the stem from the green chili and finely chop it. For less heat, remove the seeds and white pith before chopping.
About 1 min
Cook’s note: Wear gloves when handling chilies to prevent skin irritation, and wash your hands thoroughly afterward.
- 6
In a medium-sized mixing bowl, combine the finely chopped gotu kola, thinly sliced red onion, grated coconut, and chopped green chili.
About 1 min
- 7
Squeeze the fresh lime juice directly into the bowl with the other ingredients.
About 1 min
Cook’s note: Roll the lime on a countertop before cutting to maximize juice extraction.
- 8
Add the salt to the mixture.
- 9
Using clean hands, gently massage and mix all the ingredients together for 1 to 2 minutes.
About 2 min
Cook’s note: This massaging action helps to slightly soften the gotu kola, release its natural juices, and infuse all the flavors, but avoid overmixing to retain some crunch.
- 10
Taste the sambol and adjust the seasoning as needed, adding more salt or lime juice to achieve your desired balance of flavors.
Cook’s note: The sambol should be bright, tangy, and slightly spicy with a hint of saltiness.
- 11
Serve the Gotu Kola Sambol immediately as a vibrant side dish.
Keep it good
Gotu Kola Sambol is traditionally served alongside rice and a variety of Sri Lankan curries, offering a refreshing counterpoint to richer dishes. It also pairs wonderfully with grilled fish or chicken. For an extra layer of flavor, you can lightly toast the grated coconut before adding it to the sambol. If gotu kola is unavailable, a similar peppery green like watercress or arugula could be used as a substitute, though the flavor profile will differ.
Store leftover Gotu Kola Sambol in an airtight container in the refrigerator.
This sambol is best enjoyed fresh and cold. Reheating is not recommended as it will compromise the texture and freshness of the ingredients.
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