Himathkaani Pongal (Kichadi)🔗

De-skinned Petite Yellow Lentil/Yellow Moong Dal - ¼ padi 去皮小黃扁豆/黃孟恩豆 Rice - ¼ padi 大米 Wash these two and drain the water. 淘洗二者並瀝乾水份︒

Cloves - ¼ Ru.wt 丁香 Cardamom - ¼ Ru.wt 豆蔻 Pepper - ¼ Ru.wt 胡椒 Cinnamon - ¼ Ru.wt 肉桂 Salt - ⅞ palam 鹽 Powder the salt separately. Roast the other ingredients in ghee.

Mix all of this in the mixed rice and dal. 鹽單獨磨成粉︒在酥油中煸烤其他香料︒一併混入米和 豆中︒

Ghee - 7½ palam 酥油

Pour this in a frying pan and heat it. Add the masala(spices) mixed rice and dal and roast properly by continuously stirring. 倒油入煎鍋,加熱︒加入混合了馬薩拉(香料)的米豆, 不斷攪拌適當焙炒︒

小扁豆米粥

pongal pongal

Pour this in a non-oxidising vessel and heat it. When the milk begins to boil, add the roasted rice, dal and masala mix in the milk. Stir it, keep the flame of the firewood stove low and cook. Once the rice and dal is cooked completely and the milk has been completely absorbed,

倒牛奶入耐氧化的容器中並加熱︒當牛奶開始沸騰,在牛 奶中加入焙炒過的馬薩拉調味米、豆︒攪拌一下,把柴火 爐的火調小︒一旦米和豆完全煮熟,牛奶也被完全吸收,

Ghee - 7½ palam 酥油

pour this in the pongal and stir it well. Keep it on the heat of live coal (from burnt firewood) for some time and use it. 在放入豆粥中放酥油,拌勻︒將粥置於(燃木而成的)活 熱炭上一段時間後,用之︒

If needed, 5 palam cashews or almonds can be added when the rice and dal is getting cooked in the milk. 若需,當米和豆在牛奶中煮熟後,可加入 5 palam腰果或 杏仁︒ pongal pongal

Pongal with greens (Keerai Pongal) 蔬菜豆米粥 pongal pongal

Pour this in a vessel and heat it. As soon as it begins to boil, 將其倒入容器中並加熱︒一旦水開始沸騰,

De-skinned Petite Yellow Lentil/Yellow Moong Dal - ¼ padi 去皮小黃扁豆/黃孟恩豆 wash this well, drain the water and add this to the boiling water. Keep checking the cooking status. 淘洗豆子,瀝乾後加入沸水中︒不時察看烹煮狀态︒

Rice - ⅛ padi 大米 Wash this well and drain the water. Add this to the cooked dal and mix it well. After this cooks,

淘淨米,瀝水︒將其和入煮熟的豆中,拌勻︒米煮好後,

Salt - ½ palam 鹽

Purslane Greens/Paruppu Keerai - 3 palam 馬齒莧

Cloves - ¼ Ru.wt 丁香

Cinnamon - ¼ Ru.wt 肉桂

Cardamom - ¼ Ru.wt 豆蔻

Pepper - ¼ Ru.wt 胡椒

Powder the salt. Chop the greens. Roast and powder the other ingredients. Add all of these to the pongal, mix well and keep it closed. After all the ingredients in the pongal are cooked,

鹽磨成末︒切蔬菜︒將其他幾味調料煨烤後磨成粉︒將這 幾樣食材都添入米粥中,和勻並蓋好鍋蓋︒粥裡的食料煮 熟後,

Ghee - 5 palam 酥油

Onions - 5 palam 洋蔥

heat the ghee in a frying pan. Remove the top, bottom and skin of the onion and chop it finely. Add this to the heated ghee and roast until it turns reddish in colour. Add this to the pongal and mix well. Remove it from the stove and place it on the heat of live coal (from the burnt firewood) for few minutes and then use it. pongal pongal

在煎鍋中加熱酥油︒去除洋蔥的頂部、底部和外皮,切成 碎丁︒將洋蔥碎放入加熱的酥油中,慢煎至色澤泛紅︒將 其添入米粥並拌勻︒從柴火爐上取下鍋子,置放於(燃木 而成的)活熱炭上數分鐘,然後用之︒ pongal pongal

Water - 2¾ padi 淨水

Pour this in a 5 padi water capacity Thavalai(wide mouthed pan) and heat it. When it comes to a boil,

倒水入 5 padi 容量的Thavalaii(廣口釜形鍋)中並加熱︒水 沸騰的時候,

Onion - 1 veesai 洋蔥

Cut off the top and bottom, remove the skin and slice the onion. Add this to the boiling water. Once it is cooked, 洋蔥去掉頂和底,剝皮,切碎︒加入沸水中︒煮熟後,