pudding (Thirivaathiraikkali) 湿婆神节日布丁🔗

Rice - 1 padi 大米

Pound and clean this. Put it little by little in a frying pan and roast until it turns slightly reddish in color. Grind this into a flour.

舂米,清米︒倒入煎鍋,煨焙至色澤微紅︒磨成米粉︒

Water - 2½ padi 淨水

Pour this in a non-oxidising vessel and heat it. After it starts boiling,

將其倒入耐氧化的容器中並加熱︒開始沸騰後,

布

丁 pudding kali

Roasted Petite Yellow Lentil/Yellow Moong Dal - veesam (¹⁄₁₆) padi 煨焙過的小黃扁豆/黃孟恩豆 Split Bengal Gram/Chana Dal - half veesam (¹⁄₃₂) padi 鷹嘴豆瓣

Prepare the petite yellow lentil as mentioned in the note and add to the boiling water. Add the Split Bengal Gram without roasting into the same boiling water. Once it is half cooked, 依照注釋中的方法準備小黃扁豆,然後加入沸水中︒將 未烘烤的鷹嘴豆瓣加入相同的沸水中︒半熟後,

Grated Coconut - 5 palam 椰絲

Jaggery - ½ veesai 粗蔗糖

Add this with the half cooked lentils and mix. Once the jaggery melts, add the ground rice flour and mix. Cover the vessel. After a few minutes,

將其與半熟的扁豆一起加入並混合︒一旦粗蔗糖融化,加 入磨碎的黏米粉並混合︒蓋上容器︒幾分鐘後,

Cashew Nuts - 5 palam 腰果 Cardamom Powder - ½ Ru.wt 豆蔻粉

Ghee - ⅛ padi 酥油

Add these in the kali (pudding) one after the other and mix well. Remove the vessel from the firewood stove and place on the heat of live coal (from burnt firewood) for some time. Then take it and use it.

將上述食材依次添入布丁中,攪拌均勻︒從柴火爐上取下 容器,置於(燃木而成的)活熱炭上一段時間︒然後盛出

The flour used in the recipe can be prepared by soaking the rice in water, drying, powdering and then roasting it instead of roasting and then powdering. If this kali (pudding) should be non-sticky like upma, the quantity of water added should be less. If it should be clayey like pudding, the quantity of water should be more. 食譜中使用的黏米粉可以通過將米 泡水、曬乾、磨粉、烘烤來製備,而不是先烘烤然後磨粉︒若這道 kali(布丁)應如 upma(米糕)一樣不黏,那麼加入的水量應較少︒若 應像布丁一樣黏稠,那麼水量應更多︒

布

丁 pudding kali

Note: Whenever roasted moong dal/roasted petite yellow lentils is mentioned in the ingredients of any recipe, moong dal should not be roasted directly, instead whole lentils should be roasted properly (until it turns reddish in color and gives aroma), broken and made as dal and then used. Dal prepared in this method will be tasty and aromatic. 注:凡是 食譜的原料中提到煨製過的孟恩豆/小黃扁豆,不應旺炒,而要恰 當地煨炒整豆(直至泛微紅並散發出豆香),使其碎裂,製成孟恩 豆以便待用︒用這種方法製備的孟恩豆既美味又芳香︒

布

丁

pudding kali

Good Quality Rice - 1 padi 優質大米

Wash this well and drain the water. Soak for some time, pound and make as flour. Roast it in a frying pan until it turns reddish in color.

淘米,瀝乾水份︒浸泡一段時間,搗碎,製成米粉︒在煎 鍋裡煨炒,直至米粉泛紅︒

Split Bengal Gram/Chana Dal - ⅛ padi 鷹嘴豆瓣 Roast this with little ghee until it turns reddish. 用少許酥油將其炒至微紅︒

Water - ¾ padi 淨水

Pour this in a vessel and heat it. When it starts boiling well, 將其倒入容器中並加熱︒當水開始沸騰時,

Coconut Pieces - 5 palam 椰肉塊