74. Coconut Rice🔗

Grated Dry Coconut - 5 palam Powdered Crystal Salt - 1/2 palam

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. Add the ghee and keep mixing with hand.

2. Take a skillet and add ghee. Let it be heated. Add red chilly, mustard seeds, black gram and curry leaves and temper based on the way prescribed in the 22nd recipe. Keep the mixture separately.

3. In the same skillet add the grated dry coconut and roast till it becomes light brown in colour. Grind it and then add salt. Combine this mixture with rice.

4. Then also add the tempered mixture and mix gently with hands. Leave it for a while and use.

Important Note: We can also use freshly grated coconut(10 palam) instead of dry coconut. Just roast it and use.

Black Gram - 1/8 padi Bengal Gram - 7 1/2 r.e Green Gram - 7 1/2 r.e

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. Add the ghee and keep mixing with hand.

2. Roast each lentils separately till they are lightly browned and grind it to a smooth powder.

3. Add the lentil powder and powdered crystal salt to the rice and mix it gently.

4. Take a skillet and add ghee. Let it be heated. Add red chilly, mustard seeds, black gram and curry leaves and temper based on the way prescribed in the 22nd recipe.

5. Finally add the tempered mixture to the rice and mix it gently and use.

Rice - 1/2 padi Water - 1½ padi

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. Take the powdered crystal salt in a vessel that is rust free. In the same vessel add the lemon juice and turmeric powder. Mix the mixture to the cooled rice .

3. Take a skillet and add ghee. When it gets heated add red chilly, mustard seeds, bengal gram,black gram,slit green chilly and curry leaves and temper based on the way prescribed in the 22nd recipe.

4. Add the tempered mixture to the rice and gently mix it. Let it be on the stove for 5 min and serve.

Rice - 1/2 padi Water - 1½ padi

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. Take the powdered crystal salt in a vessel that has not become sticky by frequent cooking. In the same vessel add the wild lemon(narthangai) juice and turmeric powder. Mix the mixture to the cooled rice .

3. Take a skillet and add ghee. When it gets heated add red chilly, mustard seeds, bengal gram,black gram,slit green chilly and curry leaves and temper based on the way prescribed in the 22nd recipe.

4. Add the tempered mixture to the rice and gently mix it. Let it be on the stove for 5 min and serve.

Rice - 1/2 padi Water - 1½ padi

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. Take the powdered crystal salt in a vessel that has not become sticky by frequent cooking. In the same vessel add the bitter Pomegranate juice and turmeric powder. Mix the mixture to the cooled rice .

3. Take a skillet and add ghee. When it gets heated add red chilly, mustard seeds, bengal gram,black gram,slit green chilly and curry leaves and temper based on the way prescribed in the 22nd recipe. 4. Add the tempered mixture to the rice and gently mix it. Let it be on the stove for 5 min and serve.

Rice - 1/2 padi Water - 1½ padi

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. Take the powdered crystal salt in a vessel that has not become sticky by frequent cooking. In the same vessel add the sour pomegranate juice and turmeric powder. Mix the mixture to the cooled rice . 3. Take a skillet and add ghee. When it gets heated add red chilly, mustard seeds, black gram,bengal gram,slit green chilly and curry leaves and temper based on the way prescribed in the 22nd recipe.

4. Add the tempered mixture to the rice and gently mix it. Let it be on the stove for 5 min and serve.

Rice - 1/2 padi Water - 1½ padi

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. Take the powdered crystal salt in a vessel that is rust free. In the same vessel add the mango juice and turmeric powder. To prepare the juice take a sour mango and peel the skin and grate it using a scraper. Then take the grated mixture in a stone mortar and beat using a pestle without ferrule.Then tie the mixture in a clean thick cloth and squeeze the required amount of juice. Mix the juice to the cooled rice.

3. Take a skillet and add ghee. When it gets heated add red chilly, mustard seeds, black gram,bengal gram,slit green chilly and curry leaves and temper based on the way prescribed in the 22nd recipe.

4. Add the tempered mixture to the rice and gently mix it. Let it be on the stove for 5 min and serve.

Rice - 1/2 padi Water - 1½ padi

Ghee or Gingely Oil - 6 palam Red Chilly - 1/4 palam

1. Heat the water and mix the rice and boil till it gets cooked properly. Drain the excess water. Put the rice in a lead coated vessel. Let it cool.

2. Take the mustard seed,red chilly,grated coconut,turmeric powder and salt in a grindstone and grind it to a smooth paste like butter using little water at a time.

3. Gently mix the above paste with the rice till it is uniformly mixed. Then mix the grated sour mango also with the rice.

4. Take a skillet and add ghee or gingely oil. When it gets heated add red chilly, mustard seeds, bengal gram,black gram,asafoetida and temper based on the way prescribed in the 22nd recipe.

5. Add the tempered mixture to the rice and gently mix it. Let it be on the stove for 5 min and then serve.

Tamarind - 3/4 palam Water - 1½ palam

Baby Brinjal - 34 palam Water - 1½ palam

1. Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder.

2. Also mix the grated dry coconut and powdered crystal salt to the above mixture and grind it once. Then divide the spice mixture or curry into two equal portions. 3. Take a lead coated vessel , add the tamarind and water. Squeeze the tamarind as much u can and extract the juice out of it. Discard the seed and pulp. To this add one half of the curry or spice mixture and mix it.

4. Take the baby brinjal and cut ¾ th of the stem. Make 4 slits in each brinjal without cutting into halves. Fill the slit with equal amount of tamarind spice mixture and prepare it.

5. Take a vessel which is rust free and which can hold 300 palam of water. Add the ghee and heat it. Then add the red chilly,mustard seeds,black gram,bengal gram and temper based on the way prescribed in the 22nd recipe.

6. Finally add the baby brinjal filled with the tamarind spice mixture to the tempering. Then sprinkle water on the brinjal, cover it and cook. Repeat the process after some time by sprinkling some more water till the brinjal is ¾th cooked.

7. Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets half cooked.

8. Next add the ghee and mix it with the rice,cover it and cook.

9. When the rice is ¾ cooked add the remaining half of the curry or spice mixture and give a stir.

10. Lastly add the baby brinjal to the rice and keep the rice in a low flame for 4 minutes. Cut the lemons into half and squeeze the juice without the seed in the rice and mix gently and serve.