Sri Lankan pennywort sambol (Gotukola sambol)

If there is a sambol quintessential to the Sri Lankan table, it is gotukola sambol. It is recognised by the fresh green colour and the light aromatic aroma.

I had not had gorukala, or pennywort, before this trip; I had seen recipes with it and so was curious. Early in the trip, I had a chance not just to taste this dish, but also to make it.

We had gone to a home to prepare dishes for the Katina poojava ceremony, the most important of Buddhist ceremonies. We were invited to participate in the cooking and learn about Sri Lankan cuisine. We cooked several dishes; it was our first introduction to Sri Lankan ingredients and techniques.

Happily, for me, gotukola sambol was on the menu. I was involved immediately, tasting the leaves and the sambol when it was completed. It is a simple recipe, but the taste profile is beautiful, fresh and earthy; this sambol packs a lovely punch. I got to eat it often in the days to come and fell in love with it, always taking a small portion on my plate. Here is a simple recipe, for a dish I grew to love.

This is a fantastic cookbook, so much so that I rarely now go to the other Sri Lankan cookbooks on my shelf. It is a gorgeous cookbook, from which I have cooked at least half the recipes, every one spectacular. I believe what makes this book special is the attention to detail, including recipes for every spice blend.

For more recipes from this cookbook, click here.

Ingredients:

8 shallots, minced

1 cup grated fresh coconut

Juice of 1 lime

1-2 green chillies, finely sliced or minced, or to taste

Salt, to taste

1/2 teaspoon Maldivian fish flakes

3 cups pennyworth, chopped

Method

Add all the ingredients and mix with your hands until evenly combined. Taste for salt and tartness.

Serve at room temperature.