Variety Rice🔗

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. When the rice is still hot add the gingely oil and keep mixing with hand.

2. 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. Take the crystal salt and powder it. Add it to the tamarind juice. 3. Take a brass vessel and heat the oil till it gets medium heated. Add red chilly, mustard seeds,fenugreek seeds and asafoetida and temper based on the way prescribed in the 22nd recipe.

4. To the above tempered mixture add turmeric powder and curry leaves and mix it gently.

5. Then add the tamarind mixture and stir continuously till all the water gets completely absorbed into the mixture.

6. The end mixture should be very thick in consistency. Add the paste to the rice kept on a stone surface and mix it gently .

7. If we tie the mixture in an areca leaf(palm leaf) it will stay good for 10-15 days.

1. Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets cooked properly.

2. When the rice is still on stove add the first portion(3 palam) of gingely oil and mix it gently till it gets evenly coated. Put a lid and keep covered for 3 min. Then spread the rice on a clean stone surface and let it cool.

3. Roast the ingredients one by one given under the table to roast using little gingely oil. After it is cooled, powder it and mix gently to the cooked rice. Lastly add the powdered crystal salt to the rice.

4. Now add the 2 palam of gingely oil to the rice kept on a clean stone surface. Gently mix it with hand and make a heap.

5. 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. Take the crystal salt and powder it. Add it to the tamarind juice. 6. Heat the gingely oil in a skillet till it gets medium heated. Break the red chilly into two and add it to the oil. When it is half cooked add the mustard seeds. When it crackles along with red chilly and gets half cooked add the soaked bengal gram. Ensure that there should not be any water in the bengal gram. Then keep the tempered items separately.

7. Then add the curry leaves and asafoetida to the above mixture when it is still hot. After the crackle sound has stopped take the asafoetida and powder it and again add it to the tempered mixture.

8. Add the tamarind juice to the skillet along with the tempered mixture and boil it. The mixture should become thick in consistency.

9. Add it to the cooked heaped rice . Finally roast the de-skinned sesame seed powder and add it to the rice mixture . Gently mix everything completely and use.

P.S: Consume this rice in a small quantity. Otherwise increase in thirst and dizziness will happen. After consuming this rice it is always advisable to drink hot water to enable smooth digestion.

De-skinned Sesame Seed - ⅛ padi Red Chilly - ¼ palam Crystal Salt - ½ 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.When the rice is still hot add the ghee and keep mixing with hand.

2. Soak the sesame seed in water for few minutes and drain the water completely. Place it on a clean surface and rub it with hands till all the skin is removed.

3. Roast the sesame seed till it gets browned and then add red chilly.

4. Now take a mortar and pestle . Add the roasted sesame seed , chilly and crystal salt and powder it.

5. Add the powder to the rice mixed with ghee. Gently mix with hands.

6. Take a brass vessel and heat the ghee till it gets medium heated. Add red chilly, mustard seeds, black gram and curry leaves and temper based on the way prescribed in the 22nd recipe.

7. Add the above tempered mixture to the rice and mix nicely and use.

P.S: As said before consume this rice in a small quantity.