Pennywort is being labelled as a ‘superfood’ nowadays, but in Sri Lanka, where it is known as gotu kola, it has always been considered a healthy and delicious condiment for a curry. As I am no doctor, I won’t enter into the many things it is touted to cure — but it tastes damn good, so do try to get hold of some, or buy some from a nursery and grow your own; it makes a beautiful ground cover.
If you can’t get hold of a fresh coconut and grate it, use frozen grated coconut from an Asian supermarket — or as a last resort, rehydrate some desiccated coconut.
Very finely shred the pennywort, including the stems. (We've left the leaves whole in the photo.) Place in a bowl with all the remaining ingredients and mix together.
Season to taste with salt and freshly cracked black pepper, and a little more lime juice if needed; the salad should taste tangy.
Serve immediately with curries, or use instead of tabouleh in a salad or wrap.
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