Recipes

Gotu kola mallung

Preparation:
10 minutes

Cooking:
1 minute or serve uncooked

Servings: 4 - 6

Gotu kola is used a lot in Sri Lanka in various forms – it is prized for its healthy and nutritious properties and used in a breakfast congee called kola kandé translated as ‘leaf porridge’ where the leaves are chopped and boiled into a porridge or congee consistency with red rice and usualy served with a piece of kitul jaggery [palm sugar]
It is also cooked or sometimes left raw, finely shredded and mixed with grated coconut, chopped green chilli and onion, salt and maldive fish with a squeeze of lime as a fresh tasting sambol / mallung.

Gotu kola mallung

2 cups fresh gotukola leaves, washed and stems removed
1/2 an onion [red or brown] finely chopped]
1 -2 green chillis, finely chopped
1/2 cup grated coconut [ you can use rehydrated grated coconut]
1/2 lime
I tbsp maldive fish flakes [optional]

Mix all ingredients thoroughly, add lime juice and salt to taste.
You can cook this very briefly – for no longer than a minute on medium heat.
Serve as an accompaniment to a rice and curry meal

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