In India sukla-caula (white rice) is also called atapa-caula, or rice that has not been boiled before being husked. Another kind of rice, called siddha-caula (brown rice), is boiled before being husked: Difference between revisions
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Latest revision as of 16:29, 2 March 2021
Expressions researched:
"In India sukla-caula (white rice) is also called atapa-caula, or rice that has not been boiled before being husked. Another kind of rice, called siddha-caula (brown rice), is boiled before being husked"
Sri Caitanya-caritamrta
CC Antya-lila
"Please go to the sister of Śikhi Māhiti. In my name, ask her for a māna of white rice and bring it here."
In India śukla-cāula (white rice) is also called ātapa-cāula, or rice that has not been boiled before being husked. Another kind of rice, called siddha-cāula (brown rice), is boiled before being husked. Generally, first-class fine white rice is required for offerings to the Deity. Thus Bhagavān Ācārya asked Choṭa Haridāsa, or Junior Haridāsa, a singer in the assembly of Śrī Caitanya Mahāprabhu, to get some of this rice from the sister of Śikhi Māhiti. A māna is a standard of measurement in Orissa for rice and other food grains.