73. Coconut and Mustard Rice
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Ingredients:
For Making Rice:
Rice - ½ padi
Water - 1½ padi
Powdered Crystal Salt - ¾ palam
To Grind:
Mustard Seed - ½ palam
Red Chilly - ¼ palam
Grated Coconut - 2½ palam
Turmeric Powder - ⅛ palam
Lemon Juice:
Big Size lemon - 4
For Tempering:
Ghee - 6 palam
Red Chilly - ¼ palam
Mustard Seeds - ¼ palam
Black Gram - 1/2 palam
Solid Asafoetida - 1/8 r.e
Curry Leaves - 1/4 palam
Method:
1. Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a clean stone surface. Let it cool.
2. Mix mustard seed,red chilly,grated coconut and turmeric powder and grind using water to smooth paste. Add the paste to the rice. Then add powdered crystal salt. 3. Take the lemon and roll it with palms and cut it into two. Take out the juice by squeezing it. If we squeeze it very hard along with the juice the bitterness from the skin also comes out.
4. Take a skillet and add ghee. Let it be heated. Add red chilly, mustard seeds, black graml and curry leaves and temper based on the way prescribed in the 22nd recipe. Then add crushed solid asafoetida to the above mixture.
5. Lastly add curry leaves to the tempered mixture and mix it gently with the rice and use.
P.S: Since the mustard used in this rice has the capacity to control rheumatic disease and remove the tumor(cyst) formed in stomach, so people suffering from Rheumatic disease and tumor (cyst) in stomach can consume this rice frequently and others can consume less frequently and moderately. But Pregnant women should not even consume this rice.