Entree: Sri Lanka – Kandyan Highlands – ගොටුකොල සම්බෝල ➤ gotu kola sambol (Finely chopped gotu kola herb mixed with grated coconut, chilies, and lime, served alongside steamed rice)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 2 cups (about 60 g) fresh gotu kola leaves, tightly packed, stems removed and finely chopped
- 1 cup (85 g) freshly grated coconut
- 3–4 small shallots or red onions, finely chopped (about 3 oz / 85 g)
- 2–3 green chilies, finely sliced (adjust to heat preference)
- 2 tbsp (30 ml) fresh lime juice (about 1–2 limes)
- 1 tsp (5 g) Maldive fish flakes or 1 tbsp (15 g) roasted dry fish, shredded (optional)
- 2 tbsp (30 ml) coconut oil or neutral oil (for tempering)
- 1/2 tsp (2.5 g) salt, or to taste
- 2 tbsp (30 g) roasted peanuts, coarsely crushed (optional for texture)
- 2 cups (uncooked) Sri Lankan red rice or short-grain white rice (about 16 oz / 454 g) — yields cooked rice to serve 4

Instructions

1. Prepare the rice according to package instructions for Sri Lankan red rice or your preferred rice: rinse until water runs clear, then combine with water and simmer until tender. Keep warm.
2. Rinse and finely chop the gotu kola leaves very thin (use a rocking motion with a knife). Place chopped leaves in a mixing bowl.
3. Add grated coconut, chopped shallots, sliced green chilies, Maldive fish flakes (if using), crushed roasted peanuts (if using), lime juice, and salt to the bowl with the gotu kola. Mix thoroughly by hand or with a spoon until ingredients are fully combined and the texture is slightly coarse but cohesive.
4. In a small pan, heat the coconut oil until shimmering. Remove from heat briefly and carefully pour the hot oil over the sambol mixture to bloom the aromatics; stir quickly to incorporate.
5. Taste and adjust salt, lime, or chilies as needed. Serve the gotu kola sambol immediately alongside hot steamed rice and other Kandyan accompaniments.