13:["$","div",null,{"lang":"en","dir":"$undefined","children":[[["$","div","98b09d30-987b-4753-b177-f30fcd1e4caa",{"id":"b1872802bfd6cacbef744a092d7ed261","className":"block block-subchapter","data-tier":"study","data-type":"subchapter","data-key":"b1872802bfd6cacbef744a092d7ed261","lang":"$undefined","children":[null,null,null]}],["$","div","6e9bf91e-b746-4201-a28a-5fc8ede5e9d4",{"id":"af7813bbd9d0fc478b20b68dd64465d0","className":"block block-subchapter","data-tier":"study","data-type":"subchapter","data-key":"af7813bbd9d0fc478b20b68dd64465d0","lang":"$undefined","children":[null,null,["$","div",null,{"className":"block-body","dangerouslySetInnerHTML":{"__html":"

Ghee or Gingely Oil	- 3 palam
Red Chilly	- 1/8 palam
Mustard seed	- 1/4 palam
Black Gram	- 1/2 palam
Asafoetida	- 1/8 r.e
Curry Leaves	- 1/4 palam

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```

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87. Curd Rice (Thathiyodhanam)

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