To Roast and Grind:🔗

| Crystal Salt | -<br>½ palam |

For Tempering:

• 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.

73. Coconut and Mustard Rice

Ingredients: