Gotukola Sambol / Vallarai Sambol

 

Ingredients:

Gotukola – Bunch

Shredded coconut – 2 tbsp.

Bombay onion – 1 or Shallots – 5

Green chillies – 2

Small tomato - 1

Maldive fish chips – 1/2 tsp.

Salt - 1/2tsp (another 1tsp for washing)

Lime juice - 1/2 tbsp.

Method:

1. Clean the bunch of Gotukola by removing root and brownish stem.

 

2. Immerse the picked Gotukola leaves in water for 5-10 min. Make sure that you have added teaspoon of salt into water. Then wash it with water several times.

 

 3. Allow to drain the water from leaves.

4. Take the handful of leaves and hold it tightly while allowing leaves to appear from the ring of thumb and index finger. It will make easy to chop finely.

5. Then add finely diced onion, tomato, green chilli as well as Maldive fish chips, salt, lime juice and shredded coconut to the plate of chopped leaves.

6. Mix all the ingredients together.  Adjust salt and lime juice as your taste. Gotukola Sambol is better to prepare just before having meal.

Mukunuwenna Stir Fry / Ponnangani Keerai Poriyal

Ingredients:
Mukunuwenna – A bunch
Bombay Onion – 2
Green Chilli – 2
Tomato – 1
Curry leaves – Few
Red chili flakes – 1tbsp
Maldive fish flakes – 1 tbsp
Salt – 1tsp
Turmeric powder – 1/4tsp
Pepper powder – 1/4tsp
Vegetable oil (or coconut oil) – 1tbsp

Method:
1. Clean the bunch of Mukunuwenna and break the stem into 1 to 2 inch pieces. Then wash it thoroughly. Let the water drain from the leaves.



2. Cut the onion, green chilli, tomato as shown in the picture










3. Heat the oil in a pan and add the onions

4. When the onions look translucent, add green chillies and curry leaves and sauté for 1 min.

5. Next add the Mukunuwenna leaves together with rest of the ingredients. Keep the pan closed.

 

6. After 2 min, gently mix the ingredients to combine everything together



 7. After 2 more minutes, check the tenderness and turn off the heat. Don not overcooks the leaves. Mukunuwenna stir fry is ready to serve with plain rice.