Tamarind Rice (Puliorai/puliyanchadam) 罗望子饭🔗

Rice puliorai

Rice - ½ padi 大米 Water - 1½ padi 淨水 Cook this rice as given in the 1st Rice recipe by distilling starch. Transfer the rice into a karchattikal (soft-stone pot) or on karpalagai (granite slab) and mix. While the rice is still slightly hot, 依照第1道米飯食譜中的方法,備 製瀝除澱粉的米飯︒將米轉盛到 Karchattikal(軟石甑)或Karpalagai (花崗岩板)上並拌開︒趁米飯尚有 餘熱時,

Gingelly Oil - 3 palam 印度冷榨醇芝麻油 Pour this on the rice and mix it well using the fingers. 將其倒在飯上,用手指翻拌均勻︒

Water - ½ padi 淨水 Tamarind - 6 palam 羅望子 Put these in a lead coated vessel, extract the pulp and remove the Seeds and remnants. 將這些放入塗鉛容器中,取果肉並去籽和渣︒

Salt - 1½ palam 鹽 Powder this and add to the tamarind extract. 將其磨成粉並加入羅望子中︒

Gingelly Oil - 6 palam 印度冷榨醇芝麻油 Heat this in a non-oxidising vessel. As soon as it has heated up, 在耐氧化的容器中加熱︒油一熱起來,

Red Chilli - 2 palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Fenugreek Seeds - ½ Ru.wt 胡蘆巴籽 Asafoetida - ⅛ Ru.wt 阿魏膠

Rice puliorai

饭

Karchattikal 軟石甑

Prepare the seasoning using these ingredients as per Recipe number 22 and in that,

依照第 22道食譜使用這些原料準備調味料,在料中,

• Turmeric Powder ¼ Ru.wt 薑黃粉 Curry Leaves - 1 Ru.wt 咖哩葉

Add these two in the seasoning and mix well. Add the prepared tamarind extract to this and stir continuously without letting it burn at the bottom of the vessel. Check for Legiyam(thick paste) consistency after all the water has evaporated. Put this on the rice which is on the slab and mix really well.

再加這兩味香料,拌勻︒將備好的羅望子加入其中並不 斷攪拌,使其不會黏著器底而焦糊︒水全蒸發後察看 Legiyam(濃醬)的稠度︒把醬膏添入盤內的米飯中,悉 心拌勻︒

If this paste is tied in an areca leaf and stored, it will remain good and not spoil for upto 10 to 15 days. 若將此濃醬以檳榔葉包裹儲存,能保 其品質,且 10 到 15 天內不會變質︒

Rice puliorai

Sesame - Powder Variety Rice (Ellupodi chitraannam)

This rice should always be consumed in limited quantities. If taken in large quantities it will cause Pitta related issues like thirst, giddiness etc. Since this is highly delicious, it is best to drink hot water immediately after consuming this. By drinking hot water, the bad qualities of this dish will be removed. 此飯品應始終有度食用︒大量食入會引起口渴、頭晕等火

型相關問題︒此飯香濃美味,用後宜立即喝熱水︒經由喝 熱水,可排掉其不良品質︒

Small Rice - ½ padi 碎米/短粒米

Water - 1½ padi 淨水

Turmeric Powder - ¼ Ru.wt 黃薑粉

Add the turmeric powder in water and use this water to cook the rice as given in the 1st Rice recipe. When the rice is cooked and then placed on the live coal,

香粉芝麻荟饭

原料 碎米/短粒米 淨水 薑黃粉 印度冷榨醇芝麻油 胡椒 孜然 胡蘆巴籽 香菜籽 乾紅辣椒 印度黑豆瓣 晶鹽粉 羅望子 鹽末 芥菜籽 花生米 咖哩葉 阿魏膠 去殼煨烤過的芝麻粉 Small Rice Water Turmeric Powder Gingelly Oil Pepper Cumin Seeds Fenugreek Seeds Coriander Seeds Red Chilli Split Black Gram/Urad Dal Powdered Crystal Salt Tamarind Powdered Salt Mustard Seeds Peanuts Curry Leaves Asafoetida De-skinned and Roasted Sesame Seeds Powder ½ padi 1¾ padi ¼ Ru.wt 11 palam ¼ palam ⅛ palam ¹⁄₁₆ palam ¼ palam 1¼ palam 1½ palam ½ palam 3¼ palam ½ palam ½ palam 6 palam ¼ palam ⅛ Ru.wt 2 palam Ingredients

Rice chitraannam

將薑黃粉加入水中,用此水煮飯,方法如第1道食譜中所 述︒煮熟後將飯器架在熱活炭上,

Gingelly Oil - 3 palam 印度冷榨醇芝麻油 pour this on the rice placed on the live coal. Mix such that the oil spreads throughout the rice. Cover the vessel and keep the vessel on live coal for 3 minutes. The transfer the rice onto Karpalagai (granit slab), spread the rice, mix well and let it cool. 麻油澆在活炭上的飯中,拌開使油潤遍飯粒︒蓋上蓋子並 將飯器置於活炭上 3 分鐘︒將米飯轉盛到Karpalagai(花崗 岩板)上,均勻鋪開,令其冷卻︒

Pepper - ¼ palam 胡椒 Cumin Seeds - ⅛ palam 孜然 Fenugreek Seeds - veesam (¹⁄₁₆) palam 胡蘆巴籽 Coriander Seeds - ¼ palam 香菜籽 Red Chilli - ¼ palam 紅辣椒 Split Balck Gram/Urad Dal - 1½ palam 印度黑豆瓣 Pour the required amount of gingelly oil little by little , roast each of the above ingredients separately and powder them. Then, mix them together. Add the powder to the rice on the Karpalagai (granite slab) and mix well. 一點一點地倒入適量麻油,將上述每種材料分別煸炒後磨 成粉︒然後,將其混合在一起︒將香料粉添入Karpalagai

(花崗岩板)上的米飯中,拌勻︒

Powdered Crystal Salt - ½ palam 晶鹽粉 Sprinkle this on the rice.

將其撒在飯上︒

Gingelly Oil - 2 palam 印度冷榨醇芝麻油 pour this on the rice placed on the live coal. Mix gently and nicely mix the rice, without smashing it. Then, gather the rice into a heap and keep it aside. 將其澆在飯四周,輕柔拌開,不要把飯粒弄碎︒然後,將 飯攏成一堆並放置一邊︒

Rice chitraannam

Water - ¼ padi 淨水 Tamarind - 3¼ palam 羅望子 Put these in a lead coated vessel, extract the pulp and remove the Seeds and remnants.

二者放入塗鉛容器中,取果肉,去籽和渣︒

Powdered Salt - ½ palam 鹽末 Add to the tamarind extract. 鹽末添入羅望子提取汁中︒

Gingelly Oil - 6 palam 印度冷榨醇芝麻油 Heat this in a frying pan. As soon as it has heated up, 在煎鍋中熱麻油︒油一熱熟,

Red Chilli - 1 palam 乾紅辣椒 Pinch them into small pieces, add them to the heated oil. Once they are half fried.

辣椒撚成小片,加入熱油中︒一旦辣椒半熟,

Mustard Seeds - ½ palam 芥菜籽 add this to the chilli. When the "sada pada"(spluttering) sound starts and half the mustard Seeds have cracked, 將其加到辣椒裡︒當「sada pada」濺射聲响起,一半芥菜 籽裂開時,

Peanuts - 6 palam 花生米 Soak this earlier and drain all the water and dry it. Add this

to the seasoning and stir well. Once the peanuts have roasted well, remove the seasoning from the firewood stove. 提前浸泡,瀝去水份,晾乾︒將此加入調料熱油中拌炒︒ 花生炒熟後,將此料從柴爐上取下︒

Curry leaves - ¼ palam 咖哩葉 Asafoetida - ⅛ Ru.wt 阿魏膠 Add these two to the seasoning and once the "sada pada"

(cracking) sound stops, take out the asafoetida block alone,

Rice chitraannam

powder it and add it back into the seasoning. Add the prepared tamarind extract and keep it on the firewood stove again. Keep stirring and check for a thick paste like consistency. Then add it to the heap of rice,

將這兩種食材添入調料油中,一旦「sada pada」的喷濺 聲停息,取出阿魏膠,磨成粉末,再重新添入調味料 中︒加入備製好的羅望子,再次架到柴爐上︒繼續攪拌 並察看稠度︒將調味料添入米飯,

De-skinned and Roasted Sesame Seeds Powder - 2 palam 去殼煨烤過的芝麻粉

Sprinkle this on the rice. Mix everything together well and use it.

將其灑在米飯上︒將所有食材和在一起後用之︒

Rice chitraannam

Sesame Powder Rice (Ellupodi Saadam)

This rice also has to be consumed limitedly like the previous rice. 此飯也須像前一種飯一樣少量食用︒

Rice - ½ padi 米

Water - 1½ padi 淨水

Cook this rice as given in the 1st Rice recipe by distilling starch. Transfer the rice into a karpalagai (granite slab) or a taambaalam (plate) in which oxidation does not occur, and stir well. Once it slightly cools,

依照第1道食譜中的方法,烹煮瀝除了澱粉的米飯︒將飯 轉盛到karpalagai(花崗岩板)或耐氧化的Taambaalam

(盤)上,拌開拌鬆︒一旦微凉,

Heated Ghee - 1½ palam 熱酥油 add this in the rice and mix well using the fingers. 將其加到米飯裡,用手指攪拌均勻︒

Deskined Sesame Seeds - ⅛ padi 去殼芝麻 Red Chilli - ¼ palam 乾紅辣椒 Crystal Salt - ½ palam 晶鹽

芝麻粉饭

Among these, soak the sesame Seeds alone for sometime in water and spread on a clean floor and rub them nicely, making it white. Then roast the sesame in a frying pan until it turns reddish. Then roast the chill also separately. Add these two together and mix salt along with them. Put this in an Ural (large pounding mortar) and pound them. Sprinkle this on the prepared ghee mixed rice and stir once again with fingers. Then,

將芝麻浸泡在水中一段時間,然後鋪在乾淨的板上,悉心 摩擦,使其返白︒在煎鍋中將其焙至微紅︒然後將辣椒單 煸︒將此兩者和在一起,撒入鹽,拌一拌︒將其放入Ural (大研磨鉢)中搗碎︒將其灑在準備好的酥油拌飯上,再 用手指和一遍︒然後,

Ghee - 6 palam 酥油

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

Curry Leaves - ¼ Ru.wt 咖哩葉

prepare the seasoning as mentioned in recipe number 22, in a frying pan and mix the seasoning in the sesame powder mixed rice. Then stir well and use it.

依照第22 道食譜的方法,以上述食材在煎鍋中烹製調味 料,並將味料與芝麻粉飯混合︒然後拌勻用之︒

RICE saadam

The mustard Seeds used in this variety of rice help control Vatha related issues and have the power to melt cyst in the stomach. It is best to be consumed frequently by individuals suffering from Vatha related issues and stomach cysts . Others should consume this rarely and limited quantity. Pregnant women particularly should avoid consuming this rice. 此飯中使用的芥菜籽有助於控制與風型相關的問題,並具 有消散胃中囊腫的能力︒有風型相關問題者及胃囊腫患者

Mustard and Coconut Variety Rice (kadagu thengai chitraannam) 芥末椰饭

時常用之為最佳︒其他人應少量而有度地食用︒孕婦尤應 避免食用此飯︒

Small Rice - ½ padi 碎米/短粒米 Water - 1½ padi 淨水 Cook this rice as given in the 1st Rice recipe. Transfer the rice onto a Karpalagai (granite slab) and let it cool. 依照第1道食譜中的方法烹製米飯︒將米飯轉盛到Karpalagai(花崗岩板)上,令其冷卻︒

Mustard Seeds - ½ palam 芥菜籽 Red Chilli - ¼ palam 乾紅辣椒 Grated Coconut - 2½ palam 椰絲 Turmeric Powder - ⅛ palam 黃薑粉 Sprinkle some water and grind these into a butter-like paste. Add this spice to the rice on the karpalagai and mix well. 灑些水,將上述食材磨成黃油狀的醬料︒將這此香料添 入花崗岩板上的米飯中,拌勻︒

Powdered Salt - ¾ palam 鹽末 Add this also to the rice and mix. 將其也加入飯中並攪拌︒

Lemons - 4 顆檸檬

Choose big lemons. Place them on a slab, press them with the palm by rolling it in circular motions. Cut it into two halves, remove the Seeds and squeeze the juice on the rice. Mix it well. If the lemons are squeezed too hard, the juice from the skin will also get mixed and add a bitter taste. So, squeeze them gently and normally.

選擇大顆檸檬︒將其放於平板上,用手掌以畫圓式滾壓 檸檬︒將其對半切開,去籽,把汁擠在米飯上︒拌勻︒ 若用力擠壓,檸檬皮汁也會混入而增添苦味︒所以,要 輕柔而用常力地擠壓︒

Ghee - 6 palam 酥油 Pour this in a frying pan and heat it.

將其倒入煎鍋中並加熱︒

Red Chilli - ¼ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Prepare the seasoning as given in the 22nd recipe. Once the seasoning is ready, 依照第 22 道食譜中的方法烹製調味料︒調料做好後,

Rice chitraannam

Asafoetida - ⅛ Ru.wt 阿魏膠 Smash this and add to the seasoning. 將其搗碎,添入調味料︒

Curry Leaves - ¼ palam 咖哩葉 Add this to the seasoning. Once the sound stops, mix this with the spice mixed rice and use it.

將其添入調味料︒一旦油爆聲停息,將其與香料飯混合, 用之︒

Coconut Rice (Thengai saadam) 椰浆饭

Water - 1½ padi 淨水

Cook this rice as given in the 1st Rice recipe. Transfer the rice into a Karpalagai (granite slab) or a Taambaalam (plate) in which oxidation does not occur, and stir well. Once it slightly cools down,

依照第1道食譜中的方法烹製米飯︒將米轉盛到耐氧化的 Karpalagai(花崗岩板)或 Taambaalam(盤)中,並充分拌 開拌鬆︒飯一微凉,

Heated Ghee - 1½ palam 熱酥油 Add this in the rice and mix well using the fingers. 將其加到米飯裡,用手指翻拌均勻︒

Ghee - 6 palam 酥油

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

Curry Leaves - ¼ Ru.wt 咖哩葉

Prepare the seasoning as given in the 22nd recipe. Transfer this seasoning into another vessel in which oxidation doesn"t take place.

依照第22道食譜中的方法備製調味料︒將味料轉盛到另一 個耐氧化的容器中︒

Grated Dry Coconut - 5 palam 乾椰絲 Powdered Salt - ½ palam 鹽末

Use the same frying pan and roast the grated coconut. Add the powdered salt and add to the rice. Mix well using the fingers. Then add the seasoning to the rice, stir it once again and use it after some time.

用同個煎鍋煎烤椰絲︒加入鹽末,一併添入米飯中︒用 手指輕輕拌︒隨後將調味料也添入米飯中,再度拌勻後 用之︒

RICE saadam

In practice, 10 palam grated fresh coconut is roasted as mentioned above and then added instead of dry coconut. 在實踐中,也可以用鮮椰絲代替乾椰絲,煎烤後 添入飯中︒

Split Black Gram Powder Rice (Ulatthampodi saadam)

Rice - ½ padi 大米

Water - 1½ padi 淨水

Ghee - 1½ palam 酥油

Using these, prepare the rice as prepared in recipe number 74. 以上述原料,依照第74道食譜中的方法烹煮米飯︒

Split Black Gram/Urad Dal - ⅛ padi 印度黑豆瓣 Split Bengal Gram/ Chana Dal - veesam (¹⁄₁₆) padi 鷹嘴豆瓣 Petite Yellow Lentil - veesam (¹⁄₁₆) padi 小黃扁豆 Powdered Salt - ¾ palam 鹽末 Roast each of the lentils separately until they turn slightly reddish. Grind them separately and then mix them. Add the powdered salt to this. Add this powder to the rice and mix. 幾種豆子分別焙烤,直至微紅︒將其單獨研磨,然後混 合︒加入鹽末︒將此豆粉倒入米飯並攪拌︒

Ghee - 6 palam 酥油 Red Chilli - ⅜ palam 乾紅辣椒 Split Black Gram - ½ palam 印度黑豆瓣 Mustard Seeds - ¼ palam 芥菜籽 Curry leaves - ½ Ru.wt 咖哩葉 Using this prepare the seasoning as mentioned in Recipe Number 22 and add it to the mixed rice. Mix it well and use. 用以上食材,依照第22道食譜的方法烹製調味料後,將其 加入豆米飯中︒拌勻後用之︒

印度黑豆粉饭

RICE saadam

Lemon extract Variety Rice (Elummichaipazha rasa chitraannam)

柠檬汁饭

原料

碎米/短粒米 淨水 鹽末 檸檬汁 薑黃粉 酥油 乾紅辣椒 芥菜籽 印度黑豆瓣 鷹嘴豆瓣 切碎的青辣椒 咖哩葉 Small Rice Water Powdered Salt Lemon Extract Turmeric Powder Ghee Red Chilli Mustard Seeds Split Black Gram/Urad Dal Split Bengal Gram/Chana Dal Chopped Green Chilli Curry Leaves ½ padi 1½ padi ¾ palam 2 palam ¼ Ru.wt 6 palam ½ palam ¼ palam ¼ palam ½ palam ½ palam ¼ palam

Ingredients

Rice chitraannam

Small Rice - ½ padi 碎米/短粒米

Water - 1½ padi 淨水

Cook this rice as given in the 1st Rice recipe by distilling starch. Transfer this into a 2 padi water capacity, wide mouthed, lead coated vessel. Stir it and let it cool.

依照第1道食譜中的方法,烹煮瀝除澱粉的碎米飯︒將其 轉盛到一個2 padi容水量的廣口鉛塗層容器中︒拌鬆,令 其冷卻︒

Powdered Salt - ¾ palam 鹽末 Put this is a vessel in which oxidation does not occur. 將其倒入一個耐氧化的容器中︒

Lemon Extract - 2 palam 檸檬汁 Pour this into the vessel with salt. 將其澆入盛了鹽末的容器中︒

Turmeric Powder - ¼ Ru.wt 薑黃粉

Put this also to the lemon extract and stir it. Pour this on the cooled rice and mix it such that the extract spreads throughout the rice.

將薑黃粉也倒入檸檬汁中,攪拌︒將其倒在冷卻的米飯上 並混合,使檸檬汁濡濕整鍋飯︒

Ghee - 6 palam 酥油

Pour this in a large vessel in which oxidation does not occur. Once it has heated up,

將其倒入一個耐氧化的大容器中︒油一熱,

Red Chilli - ½ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ½ palam 鷹嘴豆瓣 prepare the seasoning using the above ingredients as per recipe number 22.

依照第22道食譜使用上述食材備製調味料︒

Rice chitraannam

Chopped Green Chilli - ½ palam 切碎的青辣椒 Curry Leaves - ¼ palam 咖哩葉

Add these to the seasoning and slightly roast. Add the lemon mixed rice to the seasoning. Place it on the heat of live coal for 5 minutes. Then take it out.

將其添入調味料中,稍稍煸炒︒將檸檬飯和入調味料中︒ 將鍋器置於活炭上熱5分鐘︒隨後盛出︒

Citron fruit Variety rice (Narthampazha rasa chitraanam)

This should also be made like Lemon extract Variety Rice (Elummichaipazha rasa chitraannam) - recipe number 76. However, instead of lemon extract, use 1¾ palam citron fruit extract.

**此飯也可依第76道Elummichaipazha Rasa Chitraannam (檸檬汁飯)食譜的方法烹製︒但不用檸檬汁,代之以1¾ palam柑橘類果汁︒**

橙汁饭

原料

Ingredients

Komatti Pomegranate extract Variety Rice (komatti maadulampazha rasa chitraannam)

This should also be made like Lemon extract Variety Rice (Elummichaipazha rasa chitraannam) - recipe number 76. However, instead of lemon extract, use 3 palam komatti pomegranate fruit extract.

**此飯也可依第76道Elummichaipazha Rasa Chitraannam (檸檬汁飯)食譜的方法烹製︒但不用檸檬汁,代之以3 palam石榴汁︒**

石榴汁饭

原料

Ingredients

Rice chitraannam

Sour Pomegranate fruit extract Variety Rice (Pulippu maadulampazha rasa chitraannam)

This should also be made like Lemon extract Variety Rice (Elummichaipazha rasa chitraannam) - recipe number 76. However, instead of lemon extract, use 2 ½ palam sour pomegranate fruit extract.

**此飯也可依第76道Elummichaipazha Rasa Chitraannam (檸檬汁飯)食譜的方法烹製︒但不用檸檬汁,代之以2½ palam酸石榴汁︒**

酸石榴汁饭

原料

Rice chitraannam

Raw Mango extract Variety Rice (Maangai rasa chitraannam)

This should also be made like Lemon extract Variety Rice (Elummichaipazha rasa chitraannam) - recipe number 76. However, instead of lemon extract, use 2½ palam sour raw mango extract.

**此飯也可依第76道Elummichaipazha Rasa Chitraannam (檸檬汁飯)食譜的方法烹製︒但不用檸檬汁,代之以2½ palam酸的生芒汁︒**

To extract the juice of the raw mango, peel the top-skin of a

sour raw mango. Grate it using a grater. Smash the grated raw mango in a stone Ural (large pounding mortar) using an Olakkai (large wooden pestle) that does not have an iron brush. Put this in a thick clean cloth and squeeze out the juice. Measure the extract as per the given quantity and use it. **提取生芒果汁,需剝除酸味生芒果的表皮︒用刨絲器刨 碎︒用不帶鐵刷的Olakkai**(大木杵)將生芒塊在石製Ural(大研搗鉢)中搗成漿︒把漿倒在一塊乾淨的厚布 上,擠出汁液︒依譜量而用︒

芒果汁饭

原料

Ingredients

Rice chitraannam

Raw Mango Variety Rice (Maangai chitrannam) 生芒果饭

原料 大米 淨水 芥菜籽 乾紅辣椒 椰絲 薑黃粉 晶鹽粉 酸芒果絲 酥油或印度冷榨醇芝麻油 鷹嘴豆瓣 印度黑豆瓣 阿魏膠 Rice Water Mustard Seeds Red Chilli Grated Coconut Turmeric Powder Powdered Crystal Salt Grated Sour Mango Ghee or Gingelly Oil Split Bengal Gram/Chana Dal Split Black Gram/Urad Dal Asafoetida ½ padi 1½ padi ⁷⁄₈ palam ½ palam 2½ palam ¼ Ru.wt ¾ palam 3 palam ¼ palam ½ palam ½ palam ⅛ Ru.wt Ingredients

Rice - ½ padi 大米

Water - 1½ padi 淨水

Cook this rice as given in the 1st Rice recipe by distilling starch. Transfer this into a 2 padi water capacity, wide mouthed, lead coated vessel. Stir it and let it cool.

依照第1道食譜中的方法,通過蒸馏澱粉法煮飯︒將其 轉盛到一個2 padi容水量的廣口塗鉛容器中︒翻拌使米飯 冷卻︒

Mustard Seeds - ½ palam 芥菜籽 Red Chilli - ¼ palam 乾紅辣椒 Grated Coconut - 2½ palam 椰絲 Turmeric Powder - ¼ Ru.wt 薑黃粉 Powdered Crystal Salt

- ¾ palam 晶鹽粉 Put all of these five ingredients on an Ammikal (flat grinding stone slab), sprinkle little water and grind them into a butterlike paste. Put this on the rice in the lead coated vessel and mix well.

**將上述五種食材放在Ammikal(平磨石板)上,灑少許水 並將其研磨成黃油狀的醬膏︒將其放入塗鉛容器裡的米飯 中,悉心拌勻︒

Grated Sour Mango - 3 palam 酸芒果絲 Sprinkle this on the rice and mix. 將其灑在米飯上,翻拌︒

Ghee or gingelly Oil - 6 palam 酥油或Hindu冷榨醇芝麻油 Pour this in a frying pan and heat it. As soon as it heats up, 將其倒入煎鍋中加熱︒一旦油熱,

Red Chilli - ¼ palam 乾紅辣椒 Mustard Seeds - ³⁄₈ palam 芥菜籽 Rice chitraannam

Ammi Kuzhavi 平磨盤與碾石

Split Black Gram/Urad Dal - 1½ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ½ palam 鷹嘴豆瓣 Prepare the seasoning using the heated ghee as given in recipe number 22.

依照第22道食譜的方法,以熱酥油和上述食材備製調 味料︒

Asafoetida - ⅛ Ru.wt 阿魏膠

Smash this and add to the seasoning. Put the seasoning on the rice. Stir well and keep the vessel on the heat of live coal for 5 minutes. Then take it and use it.

將其搗碎,添入調味料中︒將調味料澆在米飯上︒拌勻 後將容器放在熱活炭上靜置5分鐘︒然後盛出並用之︒

Rice chitraannam

Baby Brinjal Rice (Katthirippinji saadam/Vangibath)

小茄子饭

RICE saadam

饭

Coriander Seeds - ½ palam 香菜籽 Red Chilli - ½ palam 乾紅辣椒 Pepper - ⅛ palam 胡椒

Cumin Seeds - veesam ¹⁄₁₆ palam 孜然籽 Nutmeg - ⅛ palam 肉豆蔻 Mace - ⅛ palam 肉豆蔻皮 Clove - veesam ¹⁄₁₆ palam 丁香 Split Black Gram/Urad Dal - 2 palam 印度黑豆瓣 Roast these ingredients one by one separately by adding ghee little by little. Powder them also separately. Then add all the powders together and keep it. The total quantity of ghee used to roast these ingredients should be 2 palam.

RICE saadam

饭

一點一點地倒酥油,分別煸炒上述食材︒逐樣磨粉︒然後 將香料粉混合後存放一處︒用於煸炒這些香料的酥油总量 應為2 palam︒

Grated Dry Coconut - 3 palam 乾椰絲

Salt - 2¾ Ru. wt 鹽

Mix these with the prepared powder. Pound it nicely and divide the masala(spice) powder into 2 equal parts.

將其與準備好的粉末混合︒將其搗碎並將馬薩拉(香料) 粉分成2等份︒

Water - 1½ palam 淨水

Tamarind - ¾ palam 羅望子

Put these in a lead coated vessel, extract the pulp of tamarind and remove the Seeds and remnants. Then mix one of the 2 parts of the masala powder into this tamarind extract. 將其放入鉛塗層容器中,取羅望子果肉,去籽和渣︒將 兩份中的一份馬薩拉香料粉混入這羅望子中︒

Baby Brinjal - 34 palam 小茄子

Cut off ¾ th of the stalk and slice the brinjal into 4 parts without separating them into pieces. Stuff the brinjals with the tamarind mixed masala and keep it.

切掉¾的莖,將茄子切成不分離的4瓣︒茄瓣間填塞羅望 子馬薩拉醬料,收攏茄瓣︒

Ghee - 4 palam 酥油

Pour this is a 3 padi water capacity vessel and heat it. Once it has heated up,

倒入一個3 padi容量的容器並加熱︒一旦升溫,

Red Chilli - ¼ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ½ palam 鷹嘴豆瓣

RICE saadam

饭 prepare the seasoning using the heated ghee as given in recipe number 22. Then, add the prepared baby brinjal pieces in the seasoning.

依照第22道食譜的方法,以熱酥油和上述食材烹製調味 料︒隨後,將填好羅望子醬的小茄子放入調味料中︒

Water - 1½ palam 淨水

Sprinkle this water on the baby brinjal, mix and close the vessel. After some time, stir again and close the vessel. Do this a few times repeatedly until the baby brinjal cooks ¾ th. Then check if the brinjal is cooked properly and remove it from the firewood stove.

將水灑在茄子上,拌一拌料,蓋上鍋蓋︒過一段時間, 再次攪拌,蓋上蓋︒重複幾次,直至小茄子¾分熟︒從 灶上取下鍋子︒

Small Rice - ½ padi 碎米/短粒米

Water - 1 padi 淨水

Turmeric Powder - ¹⁄₁₆ palam 薑黃粉

Add the turmeric powder in the water. Cook the rice as mentioned in the 2nd rice recipe. Once it is half cooked.

薑黃粉加入水中︒依照第2道食譜中的方法煮米飯︒一旦 飯煮至半熟,

Ghee - 3 palam 酥油

Pour this onto the boiling rice, mix well and cover the vessel. Then, check if the rice has cooked ¾ th, add the rest of the

masala(spice) and stir it well with a ladle. Then, add the prepared brinjal in the rice and mix well using a ladle. Remove it from the stove and place it on the heat of live coal (from burnt firewood) for 4 minutes. Then while serving, 將其倒在沸米上,和勻,蓋上蓋子︒然後,察看米飯是 否已 ¾ 分熟,添入餘下的另一份馬薩拉(香料)並用勺子 悉心拌勻︒隨後,將備好的茄子加入米飯中,用勺子拌 勻︒從灶上取下,置於(燃木而成的)活熱炭上 4 分鐘︒ 隨後盛用時,

饭

press and cut the lemon and then remove the Seeds. Squeeze the lemon extract on the rice. Mix it well and use it.

壓按切開檸檬,去籽︒將檸檬汁擠在飯上︒拌勻後 用之︒

Another type of Baby Brinjal Rice (Mattroruvitha Katthirippinji saadam)

Small Rice - ½ padi 碎米/短粒米 Wash this well. Drain the water and keep aside. 淘淨米,瀝乾水份並放置一邊︒

Ghee - ½ palam 酥油 Turmeric Powder - ⅛ Ru.wt 黃薑粉 Mix these two with the drained rice. 將二者與瀝乾的米混合︒

Water - 1½ padi 淨水

Take this in a 2½ padi water capacity vessel and add the rice in it. Cook the rice as per the 1st rice recipe. Transfer the rice into another lead coated vessel and spread it around and stir.

Prepare the masala just like in the previous Baby brinjal rice recipe. Mix half of this masala with tamarind and fill this in the brinjals. Cook the baby brinjals in the seasoning. After it has cooked well, add the rice and mix well. Then add the remaining masala and mix. Then,

將水倒入 2½ padi 容水量的容器內,加入短粒米︒依照第1道食譜的方法煮飯︒將米飯轉盛到另一有鉛塗層的容器 中,將其鋪開拌鬆︒依上一(第82)道小茄子飯譜的方 法,烹製馬薩拉香料︒將一半馬薩拉與羅望子混合,填

小茄子饭(另一版本)

原料

碎米/短粒米 酥油 黃薑粉 淨水 酥油 Small Rice Ghee Turmeric Powder Water Ghee ½ padi ½ palam ⅛ Ru.wt 1½ padi 5 palam

Ingredients

RICE saadam

入茄瓣中︒在調味料中煮茄子︒煮好後,加入米飯,拌 勻︒接著添入另一半馬薩拉香料,攪拌︒之後,

Ghee - 5 palam 酥油

Add this to the rice, mix well once again. Place this on the heat of live coal(from burnt firewood) for 4 minutes. Then take it and use it.

將其加入米飯中,再次拌勻︒將其置於(燃木而成的)活 炭上熱 4 分鐘︒然後盛出用之︒

RICE saadam

Before preparing this Baby brinjal rice, it is important to keep the masala(spice) ready. The masala has to be prepared as

per the following procedure.

在準備這道小茄子飯前,先備製好馬薩拉(香料)是關 鍵︒須按如下方法備製馬薩拉︒

Coriander Seeds - 2½ palam 香菜籽 Grated Dry Coconut - 5 palam 乾椰絲 Clove - ¼ palam 丁香 Cumin Seeds - ¼ palam 孜然籽 Caraway Seeds - ¼ palam* 葛縷子籽

原料

香菜籽 乾椰絲 丁香 孜然 葛縷子籽 胡椒 肉桂 炮彈樹花 豆蔻 阿魏膠 乾紅辣椒 黃薑 鹽 小茄子 酥油 芥菜籽 大米 酥油 丁香 淨水 椰絲 Coriander Seeds Grated Dry Coconut Clove Cumin Seeds Caraway Seeds Pepper Cinnamon Cannon Ball Flower Cardamom Asafoetida Red Chilli Turmeric Salt Baby Brinjal Ghee Mustard Seeds Rice Ghee Clove Water Grated Coconut 2½ palam 5 palam ⅛ palam ¹⁄₁₆ palam ¼ palam ¼ palam ¼ palam ¼ palam ¼ palam ¼ palam 1 palam ¼ palam 3½ Ru.wt 40 palam 5 Ru.wt ½ Ru.wt ½ palam 15½ palam ¼ palam 1 padi 5 palam*

Ingredients

RICE saadam

Pepper - ¼ palam 胡椒 Cinnamon - 1¼ palam 肉桂 Cannon Ball Flower - ¼ palam 炮彈樹花 Cardamom - ¼ palam 豆蔻 Asafoetida - ¼ palam 阿魏膠 Red Chilli - 1 palam 乾紅辣椒 Turmeric - ¼ palam 黃薑 Except Caraway Seeds, roast all the other ingredients given above with little ghee. Mix them together, then add the caraway seeds and powder them. 用少許酥油慢炒上述食材,葛縷子籽除外︒炒熟後混合, 最後加入葛縷子,一併磨成粉︒

Salt - 3 ½ Ru.wt 鹽 Powder this also and mix it. 也將其粉化並混合︒

Baby Brinjal - 40 palam 小茄子

Cut off ¾ th of the stalk and slice the brinjal into 4 parts without separating them into pieces. Using half of the prepared masala to stuff the brinjals and keep it.

切掉 ¾ 的莖,將茄子切成 4 份,不要將茄瓣分開︒用一半 準備好的馬薩拉填充茄子並收起來︒

Ghee - 5 Ru.wt 酥油 Heat this in a non-oxidising vessel. Once it heats up,

Mustard Seeds - ½ Ru.wt 芥菜籽

Put this in the heated ghee. Once the "sada pada"(sputtering) sound stops, put the masala stuffed brinjals in this. Sprinkle some water on the brinjals and fry them. 將其添入熱油中爆炒︒「sada pada」的濺射聲一停息,將 填塞了馬薩拉的茄子放入油中︒在茄子上灑些水,煎烤︒

Rice - ½ padi 大米

Wash the rice well and drain all the water. Once the water has drained completely,

將米洗乾淨,瀝盡水︒水乾透時,

Ghee - ½ palam 酥油 Remaining Masala 剩餘的馬薩拉 Add both of these to the drained rice and mix. 將其加入瀝乾的米中混合︒

Ghee - 5 palam 酥油 Heat this ghee in a 4 padi water capacity Thavalai(wide mouth pan). Once the ghee is heated, 在 4 padi 容量的Thavalaii(廣口釜形鍋)中熱油︒油一熱,

Clove - ¼ palam 丁香 Put this in the heated ghee and fry. Then remove the cloves alone and add the masala mixed rice in the ghee. Stir continuously for 3 minutes.

將其撒入油中拌炒︒取走油中的丁香,在酥油裡加入馬薩 拉混米︒持續翻炒 3 分鐘︒

Water - 1 padi 淨水

Pour this on the roasting rice and mix well. Check if the rice has cooked ¾ th. Take out ¼ portion of the rice and keep it aside on a plate. Add the fried stuffed brinjals to the ¾ th portion of the rice which is on the stove. Then add the ¼ portion of rice which

is on the plate and close the vessel. Then, after sometime, 將其澆在炒米上,攪拌均勻︒察看米飯是否已 ¾ 分熟︒取 出¼份飯,盛入盤中︒將炸好的茄子餡添到爐上的 ¾ 份飯 中︒再加入盤子上的 ¼ 份飯,蓋好容器︒其後,候一陣,

Ghee - 10 palam 酥油

Pour this on the rice and mix well. Place the vessel on the heat of live coal (from burnt firewood) for 10 minutes. Then, few minutes before serving,

RICE saadam

將其倒在米飯上,拌勻︒將容器置於(燃木而成的)熱活 炭上 10 分鐘︒然後,盛用前幾分鐘, Grated Coconut - 5 palam 椰絲 RICE saadam饭

Add this also to the rice, mix well and serve. 將椰絲也添入飯中,悉心拌勻,盛用︒

Methi/Fenugreek greens Rice (Venthayakkeerai saadam / Sabjaabath)

Small Rice - ½ padi 碎米/短粒米 Water - 1½ padi 淨水 Turmeric Powder - veesam (¹⁄₁₆) palam 薑黃粉 Add the turmeric powder in the water. Using this water, cook the rice as mentioned in the 1st rice recipe by distilling starch. Let it cool. Prepare the masala as given in 82nd Baby Brinjal Rice recipe. Divide the masala into 2 parts. Mix one part along with the rice . Mix the other part of the masala along with tamarind extract just as before.

將薑黃粉加入水中︒用此水以瀝除澱粉的方法煮飯,如第1道米飯食譜中所述︒令其冷卻︒按第82道小茄子飯食譜 中的方法備製馬薩拉香料︒把馬薩拉分成兩份︒一份與米 飯混合︒將另一份馬薩拉與羅望子混合,如之前所述 (见第71*、82道食譜)︒

Fenugreek Leaves/Tender Methi - 24 palam 嫩胡蘆巴葉 Cut off the roots and chop it finely. 去根,切碎︒

胡芦巴叶饭

原料

Ingredients

RICE saadam

Water - ¾ padi 淨水

Pour this in a 1 ½ padi water capacity vessel, add the chopped greens in it and heat it.

將其倒入 1½ padi 容量容器中,放切好的葉子,烹煮︒

Salt - ¼ palam 鹽

Add this to the cooking fenugreek leaves and cover the vessel. Once the greens are half cooked, remove the vessel from the stove. Then, Add some normal water and nicely squeeze the greens with your hands, shake-off the excess water and take it out. Mix it with the tamarind mixed masala.

添鹽入正在烹煮的胡蘆巴葉中,蓋上容器︒蔬菜半熟後, 將容器從爐子上移開︒然後,加一些淨水,用手輕輕擠壓 葉子,甩掉多餘的水,取出︒將葉與羅望子馬薩拉混合︒

Ghee - 6 palam 酥油

Red Chilli - ¼ palam 乾紅辣椒

Mustard Seeds - ¼ palam 芥菜籽

Split Black Gram/ Urad Dal - ½ palam 印度黑豆瓣 Split Bengal Gram/ Chana Dal - ½ palam 鷹嘴豆瓣 Prepare the seasoning as per the 22nd recipe, in a 4 padi water capacity vessel in which oxidation does not occur. Add the tamarind and masala mixed fenugreek leaves. Then add the masala mixed rice and mix well. Remove the vessel from the stove and place it on the heat of the live coal (from burnt firewood) for 5 minutes and then use it.

容量耐氧化的容器中,加入羅望子馬薩拉胡蘆巴葉︒倒入 和了馬薩拉的米飯,充分拌勻︒從爐上取下容器,將其置 於(燃木而成的)活性炭上熱 5 分鐘,然後用之︒

If needed, squeeze two lemons before serving. 若需,盛用前擠兩顆檸檬︒

RICE saadam

Lentil- broth Rice (Paruppukozhambu saadam)

This dish is very delicious but is of a slow-digestive nature. Hence, it should be consumed in a limited amount. 這道菜很美味,但具慢消化性質︒因此,應限量食用︒

Water - 2 padi 淨水

Pour this in a lead coated, 4 padi water capacity Soaduthavalai (long cylindrical vessel with rim) and heat it. Once its starts boiling,

豆汤饭

將水倒入 4 padi 容量的塗鉛 Soaduthavalai(帶鈕長筒甑)中並加熱︒ 水一開始沸騰,

Split pigeon pea - ¼ padi 木豆瓣 Ghee or Gingelly Oil - ½ palam 酥油或印度冷榨醇芝麻油 Turmeric Powder - ⅛ palam 薑黃粉 add these to the boiling water. When this starts boiling, cover the vessel. 將其加入沸水中︒水開始沸騰時, 蓋上甑器︒

Rice - ½ padi 大米

Soak this for 1 naazhigai. Then wash it well and drain the water. Then,

將其浸泡 1 naazhigai︒然後淘淨,瀝乾︒之後,

Red Chilli - ½ palam 乾紅辣椒 Coriander Seeds - ½ palam 香菜籽 Pepper - ¼ palam 胡椒 Cumin Seeds - ⅛ palam 孜然籽 Fenugreek Seeds - veesam (¹⁄₁₆) palam 胡蘆巴籽 Split Black Gram/Urad Dal - 1 palam 印度黑豆瓣 Nutmeg - ⅛ palam 肉豆蔻 Mace - ⅛ palam 肉豆蔻皮 Clove - ⅛ palam 丁香

Cinnamon - ⅛ palam 桂皮

Roast each of these separately in a little bit of ghee or oil, without letting them burn. Mix them together and pound them in an Ural (large pounding mortar) into a fine powder like Kumkum(vermilion powder). Check if the split pigeon pea has cooked well. Then, add the drained rice and mix. After it begins to boil, add the prepared powder. Mix and cover the vessel. 用少許油分別焙炒上述香料,避免炒焦︒將其混合,在 Ural(研搗鉢)中將其搗成Kumkum(朱砂粉)一般細膩的

Soadu-thavalai 帶鈕長筒甑

粉末︒察看木豆生熟︒然後,倒入淨米並攪拌︒開始沸騰 後,添入備好的香料混合粉︒攪拌並蓋上容器︒

Water - ¼ padi 淨水

Tamarind - 3 palam 羅望子

Put these two in a lead coated vessel, extract the tamarind pulp and remove the Seeds and remnants.

放入鉛塗層容器中,取羅望子果肉,去籽和渣︒

Salt - 1½ palam 鹽

Ghee or Gingelly Oil - 3 palam 酥油或印度冷榨醇芝麻油 Add these to the extracted tamarind pulp. Heat it while continuously stirring until it condenses to a thick past(legiyam). Check if the rice (cooking along with the split pigeon pea) has cooked ¾ th. Then, add the tamarind paste in it. Stir it nicely using a lead coated ladle. Lower the flame of the firewood stove and cover the vessel. Then, after 2 minutes,

將其添入提取的羅望子果肉中加熱,不斷攪拌,直至凝成 Legiyam(濃醬)︒檢查(和木豆一起煮的)米飯是否已經 ¾ 分熟︒然後,在飯中加入羅望子濃醬︒使用塗鉛勺將其 攪拌均勻︒爐灶燒小火,蓋好容器︒2分鐘後,

Grated Dry Coconut - 4 palam 乾椰絲

Rice Flour - ½ palam 黏米粉

Grind these two in an Ural (large pounding mortar) by sprinkling ⅛ padi water. Add this to the rice which is on the stove, stir it well and close the vessel again.

灑⅛ padi淨水,在Ural(大研搗鉢)中研磨二者︒將其添入 爐灶上的米飯中,拌勻,重新蓋上容器︒

Ghee or Gingelly Oil - 3 palam 酥油或印度冷榨醇芝麻油 Red Chilli - ⅛ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Prepare seasoning as per the 22nd recipe using these ingredients. When removing the seasoning from the stove,

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依照第 22 道食譜使用以上原料準備調味料︒從灶上移開 調味料時,

Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠

Curry Leaves - ¼ palam 咖哩葉

smash and powder the asafoetida and shred the curry leaves from the stem. Add these to the seasoning. Then, once the sound stops add the seasoning to the rice which is on the stove. Mix it well and use it.

阿魏膠搗碎磨粉,從枝莖上摘下咖哩葉︒添入味料中炸︒ 然後,一旦油爆聲停息,將調味料添入柴灶上的米飯中︒ 攪拌均勻後用之︒

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Curd Rice (Thayir saadam/ Thathiyodhanam)

凝乳饭

原料

Rice - ½ padi 大米 Water - 1½ padi 淨水 Cook the rice just like in the 1st rice recipe - by distilling starch. Then, transfer it to a lead coated vessel and let it cool. 依照第1道食譜的方法——瀝除澱粉法煮飯︒然後,將其 轉盛到塗鉛容器中,令其冷卻︒

Milk - ½ padi 牛奶 Sour Curd - ¼ padi 酸凝乳 Butter - 2 palam 牛油 Powdered Salt - ½ palam 鹽末 Add these 4 ingredients to the rice and Mix really well. 將此 4 味食材添入米飯中,充分拌勻︒

Ghee - 1½ palam 酥油

Pour this in a frying pan and heat it well. Once it heats up,

將其倒入煎鍋中並充分加熱︒一旦升溫,

Red Chilli - ½ Ru.wt 乾紅辣椒

Mustard Seeds - ½ Ru.wt 芥菜籽

Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣

Split Bengal Gram - ¼ palam 鷹嘴豆瓣

Prepare the seasoning as per Recipe number 22 using the above ingredients.

使用上述食材依照第 22 道食譜的方法,備製調味料︒

Curry Leaves - ⅛ palam 咖哩葉 Add this to the seasoning. Once the "sada pada" sound stops,

add the seasoning to the rice. Then,

咖哩葉放入調味料的熱油中︒一旦「sada pada」的濺射聲 停息,將味料添入米飯中︒然後,

Pepper - ⅛ palam 胡椒 Pound this into fine grits and sprinkle on the rice. 將其搗成細粒,撒在米飯上︒

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Ginger - ¼ palam 薑 Deskin this and grate it using a grater. Add it to the rice . Then, 薑削皮並用擦絲板刨碎︒將其加入飯 中︒然後,

Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠 Soak this in 1 Ru.wt water and then add the clear solution on the rice. Mix it. 將其浸泡在 1 Ru.wt 水中,然後澆在飯 上︒拌勻︒

In practice, grated coconut is also added. The grated coconut should be 5 palam. Instead of ginger, dry ginger also can be powdered and used. 在實踐中,可以添些椰絲︒椰絲的 量為 5 palam︒乾薑也可以代替生薑磨粉 使用︒

Thruruvu Palagai Grater 擦絲板

Another type of Curd Rice Mattroruvitha tayirsaadam / Bakaalabath)

Rice - ½ padi 大米

Water - 1½ padi 淨水

Cook the rice just like in the 1st rice recipe - by distilling starch. Then, transfer it to a lead coated, 4 padi water capacity vessel and let it cool. Mix it using the fingers. then,

依照第1道食譜的方法 —— 瀝除澱粉法煮飯︒隨後,將

其轉盛到一個4 padi 容量的鉛塗層容器中,令其冷卻︒用 手指拌鬆︒然後,

Curd Made From Milk Cream/Ettu Tayir - ½ padi 奶油製成的凝乳

Evaporated Milk(Milk Boiled Until It Becomes Half) - 1 padi 淡奶(煮至濃縮為一半體量的牛奶) Fresh Butter - 6 palam 鮮牛油 Salt - ½ palam 鹽

凝乳饭(另一版本)

原料 大米 淨水 奶油製成的凝乳 淡奶 鹽 酥油 乾紅辣椒 芥菜籽 印度黑豆瓣 鷹嘴豆瓣 切成末的青辣椒 咖哩葉 Rice Water Curd Made From Milk Cream/Ettu Tayir Evaporated Milk Salt Ghee Red Chilli Mustard Seeds Split Black Gram/Urad Dal Split Bengal Gram/Chana Dal Finely Chopped Green Chilli Curry Leaves ½ padi 1½ padi ½ padi ¼ palam ½ palam 3 palam ¼ palam ⅛ palam ¼ palam ¼ palam ½ palam ⅛ palam Ingredients

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Add these ingredients to the rice and churn it well using a wooden curd churner.

將上述原料添入米飯中,使用木製 凝乳攪拌器將其攪勻︒

Ghee - 3 palam 酥油 Pour this in a pan and heat it. 將其倒在平底鍋裡加熱︒

Red Chilli - ¼ palam 乾紅辣椒 Mustard Seeds - ⅛ palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ¼ palam 鷹嘴豆瓣

Finely Chopped Green Chilli - ½ palam

青辣椒末

Prepare the seasoning as given in recipe number 22 using the heated ghee. Once the seasoning is ready,

依照第 22 道食譜中的方法,以熱酥油與上述食材製作調 味料︒調料做好後,

Curry Leaves - ⅛ palam 咖哩葉 add this to the seasoning. Once the sound stops, add the seasoning to the churned rice. Some people also add ¼ palam powdered cardamom.

將其添入調味料中︒一旦油聲停息,將調味料添入拌鬆的 米飯中︒也有人會添 ¼ palam 豆蔻粉︒

Curd Churner 凝乳攪拌器

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Rice Grits - ¼ padi 米碎

Clean these grits by removing any stone, mud etc. Wash it well and drain the water. Soak the grits for 1 naazhigai.

去石礫沙泥,清揀米碎︒悉心淘洗並瀝水︒將其浸泡 1 naazhigai︒

Sour Curd - 3 padi 酸凝乳 Pour this in a lead coated, 4 padi water capacity vessel. 在 4 padi 容水量的塗鉛容器中倒入凝乳︒