Coconut Milk Sojji (Thengai paal sertha Sojji) 椰奶娑季饭
Dissolve this in 2 padi water, filter this, squeeze the fibre and extract the coconut milk alone. 椰絲放入 Ammikkal(平磨石)中,灑些水,研磨出黃油般 的質地︒將其溶於2 padi 水中,過濾,擠榨後,取用椰奶︒
Ghee - 5 palam 酥油 Pour this ghee in a 5 padi water capacity bronze vessel or a non-oxidising vessel and heat it. 將酥油倒入 5 padi 容量的青銅甑或耐氧化的容器中加熱︒
| 原料 | |
|---|---|
| ¾ padi | 碎米/短粒米 |
| ¼ padi | 孟恩豆/ 小黃扁豆 |
| 10 palam | 椰絲 |
| 2 padi | 淨水 |
| 7 palam | 酥油 |
| ¼ palam | 乾紅辣椒 |
| ½ palam | 印度黑豆瓣 |
| ¼ palam | 芥菜籽 |
| ⅛ palam | 咖哩葉 |
| ⅛ Ru.wt | 薑黃粉 |
| ½ palam | 鹽末 |
| ⅛ palam | 孜然 |
| ⅛ palam | 胡椒 |
| 2 ku.wt | 阿魏膠 |
RICE sojji 娑 季
Red Chilli - ¼ palam 乾紅辣椒 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Mustard Seeds - ¼ palam 芥菜籽 Prepare the seasoning as mentioned in recipe number 22. As soon as the seasoning is ready, 依照第22道食譜的方法準備調味料︒調料準備好後,
Curry Leaves - ⅛ palam 咖哩葉 Add this in the prepared seasoning and as soon as the "sada pada"(crackling) sound stops, pour the prepared coconut milk into this. 在調味料中加入咖哩葉,當「sada pada」的飛濺聲停息 時,加入上述準備的椰奶︒
Turmeric Powder - ⅛ Ru.wt 薑黃粉 Add this into the coconut milk. When the coconut milk begins to boil , wash the roasted rice and dal, and drain the water. Add it to the boiling coconut milk, stir and keep it covered. The further procedure and required ingredients are the same as in recipe number 24. 將其加到椰奶裡︒當椰奶開始沸騰時,將煸炒好的米和豆 子洗淨,瀝乾水︒將其加入煮沸的椰奶中,攪拌並蓋上蓋 子︒進一步的做法與所需食材與第 24 道食譜中的相同︒
RICE sojji 娑 季