mustard and coconut variety rice (kadagu thengai chitraannam) 芥末椰飯
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| ingredients | 原料 | |
|---|---|---|
| Small Rice | ½ padi | 碎米／短粒米 |
| Water | 1½ padi | 淨水 |
| Mustard Seeds | ¾ palam | 芥菜籽 |
| Red Chilli | ½ palam | 乾紅辣椒 |
| Grated Coconut | 2½ palam | 椰絲 |
| Turmeric Powder | ⅛ palam | 薑黃粉 |
| Powdered Salt | ¾ palam | 鹽末 |
| Lemons | 4 | 檸檬 |
| Ghee | 6 palam | 酥油 |
| Split Black Gram/ Urad Dal | ½ palam | 印度黑豆瓣 |
| Asafoetida | ⅛ Ru.wt | 阿魏膠 |
| Curry Leaves | ¼ palam | 咖哩葉 |
The mustard Seeds used in this variety of rice help control Vatha related issues and have the power to melt cyst in the stomach. It is best to be consumed frequently by individuals suffering from Vatha related issues and stomach cysts . Others should consume this rarely and limited quantity. Pregnant women particularly should avoid consuming this rice. 此飯中使用的芥菜籽有助於控制與風型相關的問題，並具 有消散胃中囊腫的能力。有風型相關問題者及胃囊腫患者 時常用之為最佳。其他人應少量而有度地食用。孕婦尤應 避免食用此飯。
Small Rice - ½ padi 碎米／短粒米 Water - 1½ padi 淨水 Cook this rice as given in the 1st Rice recipe. Transfer the rice onto a Karpalagai (granite slab) and let it cool. 依照第1道食譜中的方法烹製米飯。將米飯轉盛到Kar- palagai（花崗岩板）上，令其冷卻。
Mustard Seeds - ½ palam 芥菜籽 Red Chilli - ¼ palam 乾紅辣椒 Grated Coconut - 2½ palam 椰絲 Turmeric Powder - ⅛ palam 黃薑粉 Sprinkle some water and grind these into a butter-like paste. Add this spice to the rice on the karpalagai and mix well. 灑些水，將上述食材磨成黃油狀的醬料。將這此香料添 入花崗岩板上的米飯中，拌勻。
Powdered Salt - ¾ palam 鹽末
Add this also to the rice and mix.
將其也加入飯中並攪拌。
Lemons - 4 顆檸檬 Choose big lemons. Place them on a slab, press them with the palm by rolling it in circular motions. Cut it into two halves, remove the Seeds and squeeze the juice on the rice. Mix it well. If the lemons are squeezed too hard, the juice from the skin will also get mixed and add a bitter taste. So, squeeze them gently and normally. 選擇大顆檸檬。將其放於平板上，用手掌以畫圓式滾壓 檸檬。將其對半切開，去籽，把汁擠在米飯上。拌勻。 若用力擠壓，檸檬皮汁也會混入而增添苦味。所以，要 輕柔而用常力地擠壓。
Ghee - 6 palam 酥油
Pour this in a frying pan and heat it.
將其倒入煎鍋中並加熱。
Red Chilli - ¼ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/ Urad Dal - ½ palam 印度黑豆瓣 Prepare the seasoning as given in the 22nd recipe. Once the seasoning is ready, 依照第 22 道食譜中的方法烹製調味料。調料做好後，
Asafoetida - ⅛ Ru.wt 阿魏膠
Smash this and add to the seasoning.
將其搗碎，添入調味料。
Curry Leaves - ¼ palam 咖哩葉 Add this to the seasoning. Once the sound stops, mix this with the spice mixed rice and use it. 將其添入調味料。一旦油爆聲停息，將其與香料飯混合， 用之。