Entree: Sri Lanka – Southern Coast – ගොටුකොළ සම්බෝල ➤ gotu kola sambōla (Finely chopped fresh gotu kola leaves mixed with grated coconut, chilies, onion, and lime served with 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 28 min

Additional 10 min

Total 38 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) white rice, washed and drained
- 3 cups (720 ml) water
- 1/2 tsp (2.5 ml) salt for cooking rice
- 3 cups (90 g) fresh gotu kola leaves, packed, thinly sliced
- 1 cup (80 g) freshly grated coconut
- 1 medium red onion, finely chopped (about 4 oz (115 g))
- 2–3 green chilies, finely chopped (about 0.6–0.9 oz (15–25 g))
- 2 tbsp (30 ml) lime juice, freshly squeezed
- 1/2 tsp (2.5 ml) coarse salt, or to taste
- 2 tbsp (10 g) Maldive fish flakes or dried fish flakes (optional for authentic Southern Coast flavor)
- 1 tbsp (15 ml) coconut oil
- 1/2 tsp (2.5 ml) roasted mustard seeds (or 1/2 tsp (2.5 ml) mustard powder)
- 1 small clove garlic, minced (about 0.106 oz (3 g))
- 1 tbsp (15 ml) chopped fresh curry leaves (optional)

Show original ingredient measurements

- 2 cups (400 g) white rice, washed and drained
- 3 cups (720 ml) water
- 1/2 tsp (2.5 ml) salt for cooking rice
- 3 cups (90 g) fresh gotu kola leaves, packed, thinly sliced
- 1 cup (80 g) freshly grated coconut
- 1 medium red onion, finely chopped (about 4 oz / 115 g)
- 2–3 green chilies, finely chopped (about 0.6–0.9 oz / 15–25 g)
- 2 tbsp (30 ml) lime juice, freshly squeezed
- 1/2 tsp (2.5 ml) coarse salt, or to taste
- 2 tbsp (10 g) Maldive fish flakes or dried fish flakes (optional for authentic Southern Coast flavor)
- 1 tbsp (15 ml) coconut oil
- 1/2 tsp (2.5 ml) roasted mustard seeds (or 1/2 tsp mustard powder)
- 1 small clove garlic, minced (about 3 g)
- 1 tbsp (15 ml) chopped fresh curry leaves (optional)

Instructions

1. Rinse the rice under cold water until water runs clear. Combine rice, 3 cups (720 ml) water, and 1/2 tsp (2.5 ml) salt in a saucepan; bring to a boil, reduce heat to low, cover, and simmer 15–18 minutes until water is absorbed and rice is tender. Remove from heat and let rest covered 10 minutes, then fluff with a fork.
2. While rice cooks, prepare the gotu kola: stack leaves, roll, and thinly slice across into fine ribbons to yield about 3 cups (90 g) sliced.
3. In a dry skillet over medium heat, warm the coconut oil, add mustard seeds and curry leaves if using, and fry briefly until mustard seeds pop and aroma releases (about 20–30 seconds). Remove from heat and let cool slightly.
4. In a large bowl combine sliced gotu kola, grated coconut, chopped red onion, minced garlic, and chopped green chilies.
5. Add Maldive fish flakes if using, then pour in the warm spiced coconut oil and lime juice. Season with 1/2 tsp (2.5 ml) coarse salt and toss thoroughly until ingredients are evenly mixed and slightly wilted from the oil.
6. Taste and adjust salt or lime as needed. Sambol should be bright, tangy, and slightly coarse in texture.
7. Serve a generous scoop of steamed rice on each plate and top or accompany with gotu kola sambol. Enjoy with additional fried fish, dal, or sambals for a traditional Southern Coast meal.