Mahadeva's Bhaga Sasthra

To Garnish:

Lemon - 2 nos

1. Mix turmeric powder and water. Let it boil. Then add rice and boil till it gets cooked properly.
2. Separately take the ingredients to roast using little ghee for each and grind it separately. Then mix all the powder into one.
3. 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. Mix the first portion of spice powder to the rice.
4. 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 the other half of the curry or spice mixture and mix it.
5. Take the tender methi leaves and discard the root and finely chop it.
6. Take a vessel (which can hold 1½ padi of water) and heat the water. Then add the finely chopped methi leaves and salt and let it cook.
7. When the leaves is half cooked take out from the stove and add cold water. Then squeeze it gently and spread it. Then add the tamarind juice mixed with spice powder to the leaves.
8. Take a vessel which is rust free and heat the ghee. Add mustard seed,red chilly,bengal gram,black gram and temper based on the way prescribed in the 22nd recipe.
9. Then add the methi leaves mixed with tamarind juice and spice powder followed by rice mixed with spice powder. Mix gently and keep in low flame for 5 minutes.

86. Dal Soup (Kuzhambu) Rice

Ingredients: