Coconut And Mustard Rice

The staple food of India is rice. Up until 1970, India was home to nearly 1,10,000 varieties of indegenous rice! Thanks, but no thanks to the Green Revolution, only 6,000 varieties now remain – a result of the green revolution’s emphasis on mono culture and hybrid cropping! Be that as it may, India is known for its sheer variety of rice dishes that are prepared and served, no matter what the occasion – sickness, health, family gathering, festivities, Hindu rituals, offering (naivedya or prasad), weddings, funerals, even as offerings to ancestors and departed souls.

Rice 4 is the seed of the grass species Oryza sativa (Asian rice) or Oryza glaberrima (African rice). As a cereal grain, it is the most widely consumed staple food for a large part of the world’s human population, especially in Asia. Rice is the most important grain with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans.

Rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. However, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems.

Etymologically, the word ‘rice’ is derived from the Tamil word arisi. Indian rice cultivars include long- grained and aromatic Basmati (grown in the North), long and medium-grained Patna rice, and in South India (Andhra Pradesh and Karnataka) short-grained Sona Masuri (also called as Bangaru theegalu). In the state of Tamil Nadu, the most prized variety is the ponni which is primarily grown in the delta regions of the Kaveri River. In the Western Indian state of Maharashtra, a short grain variety called Ambemohar is very popular. This rice has a characteristic fragrance of the mango blossom.

Rice is typically rinsed before cooking to remove excess starch. Rice may be rinsed repeatedly until the rinse water is clear to improve the texture and taste. Rice may be soaked to decrease cooking time, conserve fuel, minimize exposure to high temperature, and reduce stickiness. Rice may be soaked for 30 minutes up to several hours. Rice is cooked by boiling or steaming, and absorbs water during cooking. Almost all rice recipes in the Bhaga Shastra indicate draining out starch after cooking, before further procedures of making a variety of tasty dishes is followed.

A basic preparation of rice is very simple and easy. However, the procedures to turn them into tasty dishes make it an elaborate affair, as the wide variety of rice dishes described in the recipes below will testify. When combined with milk, jaggery, and honey, it is used to make desserts.

Following ingredients are required for making Coconut And Mustard Rice :

• For Making Rice:
• Rice – ½ padi
• Water – 1½ padi
• Powdered Crystal Salt – ¾ palam
• To Grind:
• Mustard Seed – ½ palam
• Red Chilly – ¼ palam
• Grated Coconut – 2½ palam
• Turmeric Powder – palam
• Lemon Juice:
• Big Size lemon – 4
• For Tempering:
• Ghee – 6 palam
• Red Chilly – ¼ palam
• Mustard Seeds – ¼ palam
• Black Gram – 1/2 palam
• Solid Asafoetida – 1/8 r.e
• Curry Leaves – 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 on a clean stone surface. Let it cool.
• 2. Mix mustard seed, red chilly, grated coconut and turmeric powder and grind using water to smooth paste. Add the paste to the rice. Then add powdered crystal salt.
• 3. Take the lemon and roll it with palms and cut it into two. Take out the juice by squeezing it. If we squeeze it very hard along with the juice the bitterness from the skin also comes out.
• 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 seasoning recipe. Then add crushed solid asafoetida to the above mixture.
• 5. Lastly add curry leaves to the tempered mixture and mix it gently with the rice and use.
• P.S: Since the mustard used in this rice has the capacity to control rheumatic disease and remove the tumor(cyst) formed in stomach, so people suffering from Rheumatic disease and tumor (cyst) in stomach can consume this rice frequently and others can consume less frequently and moderately. But Pregnant women should not even consume this rice.

The Hindu compliance body was established under the executive order of The Supreme Pontiff of Hinduism, dated August 14, 2020, order number 10010, under the title Reviving the Hindu Compliance System and Body to create, promote, spread and teach the standard procedures for all products and services that are in compliance Hindu Shastras.