Puli Hora, also known as Tamarind Rice, is a popular dish in Malaysia, with roots tracing back to South Indian cuisine. This flavourful dish is a staple during festivals and is often served as prasadam in temples.
Recipe and Preparation
Puli Hora is made with tamarind, rice, and tempering spices, creating a unique blend of tangy and savory flavors. The preparation process is simple, making it a favorite among both novice and experienced cooks.
The first step involves cooking the rice to a grainy consistency, ensuring it’s not too soft or mushy. The rice is then set aside to cool, sprinkled with salt, turmeric, and oil.
The next step is the preparation of the tamarind paste. Tamarind is soaked in hot water, squeezed to make a thick paste, and filtered to remove any stones or debris. This tamarind paste is then cooked with jaggery, hing, and additional salt until the mixture thickens.
The final step is the tempering process. Mustard, chana dal, urad dal, and peanuts are fried in oil until golden and aromatic. Curry leaves, ginger, green chilies, and red chilies are then added and fried until the curry leaves turn crisp. This mixture is then combined with the tamarind paste and mixed with the cooled rice.
Conclusion
Puli Hora is a testament to the rich culinary traditions of Malaysia, offering a delightful blend of tangy, spicy, and savoury flavours. Whether it’s a festival, a regular weekday, or a special occasion, Puli Hora is a dish that brings a touch of tradition and a burst of flavour to the table.
References
Article curated by Suwaytha Gopal
