🇱🇰 Sri LankaCatalog recipe
Pennywort leaves shredded to ribbons and tossed with coconut, lime and chili — a cool, peppery counterpoint eaten alongside the hottest curry on the plate.
For 4 servings.
No reviews yet
Cooked this? Be the first to tell everyone how it went.
Sign in to rate and review this recipe.
Sign in to suggest corrections and improvements.
Community posts are opinions, not professional advice. Community guidelines
Videos belong to their creators and play on their platform’s terms — Cibora never re-hosts third-party video.
Buy these ingredients
Links open each store’s own site, where you see their live local prices. Our cost figures in the app are estimates only.
Stack the gotu kola leaves, roll them tight, and slice into hair-thin ribbons with a sharp knife.
💡 The thinner the cut, the better the texture — this is a slaw, not a leafy salad.
Toss the shredded leaves in a bowl with the coconut, shallot and green chili.
Squeeze over the lime juice and season with salt; work it through with your fingers so the coconut coats every ribbon.
Taste and adjust lime, chili and salt — it should read sharp, hot and slightly sweet from the coconut.
Serve immediately alongside rice and curry; it wilts and turns watery if it sits too long.
Gotu kola grows easily in home gardens across Sri Lanka and is eaten as much for its cooling reputation as for its peppery bite. This shredded-leaf sambol sits at the edge of the rice-and-curry plate in most household meals, alongside pol sambol and the day's curries.
No suggestions yet. Spotted a wrong quantity, a missing step, or a better technique? Suggest it — accepted changes join the recipe’s version history.
Sign in to join the discussion. Reading is open to everyone.
Nothing here yet — questions about technique, timing, and substitutions all welcome.