Pu-Sa-La
Khasi boiled greens with sesame and dried fish — mustard leaves, collard greens, or wild hill vegetables boiled until soft and then mixed with dry-roasted sesame paste and a piece of nakham (dried fish) that dissolves into the greens. A simple, sustaining daily preparation that represents the Khasi approach to vegetables.
Cuisines
Meghalayan
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | sticky rice |
| 2 cups | water |
| 1 cup | grated coconut |
| 2 tablespoons | sugar |
| 1/4 teaspoon | salt |
Instructions
- 1 Wash the sticky rice thoroughly under cold water until the water runs clear.
- 2 Soak the rice in 2 cups of water for about 30 minutes.
- 3 Drain the soaked rice and transfer it to a medium-sized pot.
- 4 Add 2 cups of fresh water to the pot with the rice.
- 5 Bring the water to a boil over medium heat, then reduce the heat to low.
- 6 Cover the pot and let the rice simmer for about 20 minutes, or until the rice is cooked and all the water is absorbed.
- 7 Once the rice is cooked, remove it from the heat and let it sit covered for 5 minutes.
- 8 Fluff the rice with a fork and gently mix in the grated coconut, sugar, and salt.
- 9 Serve warm as a sweet accompaniment to your meal.
Tips
For added aroma, you can steam the rice with a pandan leaf.