Kathurumurunga Coconut Warm Salad

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This green leafy salad with coconut has become one of absolute favourites from the land of Lanka! I never knew what to do these leaves before I came to Singapore.

My helper makes really good Sri Lankan food and I absolutely love the food from Sri Lanka. The food is full fresh flavours, coconut and chillies, just the way I like it! Before Sakunthala started working for me I didn’t know how many leafy vegetables they used in the cooking one of them is Kathurumurunga or Akathi as we call it in Tamil or Hummingbird Tree in English. I have never cooked this leafy vegetable before and I wasn’t sure how it will taste, she made this warm salad and my god I absolutely loved it. I finished the half of the bowl in one day and I eat it with just on it’s own.

There are so many advantages of this vegetable, such as it’s used in curing fever, sinus, respiratory problems also for female problems such as thrush. The leaves are rich in Viramin E, C and have antibiotic properties, kills germs and bacteria, so more reasons to add this in your diet.

So many reasons to include this green leafy salad in your diet.

If you like Sri Lankan sambols try this Gotu Kola Sambol recipe.

Try this simple recipe and stay healthy!


  • 500 g Kathurumurunga leaves washed and drained
  • 150 g freshly grated coconut
  • 1 cup onion finely chopped
  • 3 or taste green chillies chopped
  • 1 tsp cooking oil
  • 1 dry red chilli
  • 1 Cinnamon stick
  • 1 tsp black pepper powder
  • ¼ tsp turmeric powder
  • Salt to taste


Place half of the coconut with half of onion in a mortar and add black pepper powder, turmeric powder. Pound it with pestle till the onion is fine and becomes a bit juicy.

Heat oil, add in the red chilli, cinnamon stick and add onions. Sauté till the onions are translucent, add in the green chillies and sauté for 2 minutes.

Add the Kathurumurunga leaves, mix it well and cover. Keep it on a very low flame for 5-7 minutes. Open and add rest of the coconut and coconut, onion mix.

Mix well and sauté for 2-3 minutes.

Adjust salt and serve warm.

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