Centella asiatica green leaves from Sri Lanka in the kitchen, where it is Gotu kola. In Sinhalese (Sri Lanka) Gotu = cones shape and kola = leaves. Mallification as usually, accompanied by traditional rice and curry, and goes especially well with vegetarian dishes such as parippu (dhal), and jackfruit or pumpkin curry. Very nutritious. In addition to finely chopped Gotu Kolabaum, almost always contain mallification May shredded coconut and green chilli, finely chopped, chili powder (1 / 4 tsp) turmeric powder (1 / 8 teaspoon) and lime (or lemon) juice.
A change that is very familiar with Kenda kola, Gotu kola also from the Sinhalese people of Sri Lanka. Kenda kola is very good cooked with red rice (with liquid), coconut milk and Gotu kola is liquidized. The pulp is soft with Jaggery. Centella leaves in the word pennywort drink.
In Indonesia, the leaves for Sambai oi peuga-ga, such as Aceh, salad, mixed in the pickle in Bogor.
In Vietnam and Thailand, this sheet for the preparation of drinks that can be consumed or, unwrought or as a cold salad rolls.
In the Malaysian kitchen, which leaves from the plants used for the side dish, a kind of Malay Salad (ulam).
It is one of the components of the Indian drink 'thandaayyee ".
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