Onion Pongal (Vengaya pongal) 洋葱米粥🔗

Turmeric Powder - ¼ Ru.wt 薑黃粉 add this to the onion in boiling water. 加此入沸水裡的洋蔥中︒

Petite Yellow Lentil/ Yellow Moong Dal - ¾ padi 黃色小扁豆/黃色去皮綠豆 Add this to the boiling water, and mix well. Once this is ½ cooked,

加豆入沸水,攪拌均勻︒煮至半熟, pongal pongal

Water Onion Turmeric Powder Petite Yellow Lentil/Yellow Moong Dal Rice Salt Ginger Ghee Pepper Cumin Seeds Asafoetida 原料 淨水 洋蔥 薑黃粉 小黃扁豆/黃孟恩豆 米 鹽 薑 酥油 胡椒 孜然 阿魏膠 2¾ padi 1 veesai ¼ Ru.wt ¾ padi ½ padi 2 palam 2 palam 12 palam ½ palam ½ palam ¹⁄₁₆ Ru.wt Ingredients

Rice - ½ padi 米

Wash this well and drain the water. Add this to the dal which is boiling along with the onion.

淘淨米,瀝乾水︒將米倒入豆子洋蔥一起烹煮的沸水中︒

Salt - 2 palam 鹽

Ginger - 2 palam 薑

Powder the salt and deskin the ginger and finely chop. Add these to the Pongal and mix. Check if the rice has cooked properly. Once cooked, stir again and place the vessel on the heat of live coal (from burnt firewood). Then immediately, 鹽磨成粉,薑去皮切碎︒添入粥中拌開︒察看米的生熟︒ 煮熟後,再次攪拌豆米粥,並將鍋置於(燃木而成的)活 熱炭上︒隨即,

Ghee - 12 palam 酥油

Pepper - ½ palam 胡椒

Cumin Seeds - ½ palam 孜然

Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠

heat the ghee in a vessel and fry the other 3 ingredients. Mix it with the pongal kept on the live coal. Stir it nicely and use.

在一容器中加熱酥油,煎上述 3 味調料︒將料混入活炭上 的豆米粥中︒悉心拌勻後用之︒ pongal pongal

Small Rice - 1 padi 碎米/短粒米 Wash this well 3 times, drain the water and keep aside. 淘 3 遍米,瀝乾水並放置一邊︒

Ghee - ¼ padi 酥油

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

將其倒入容量 3 padi 的容器中加熱︒一旦升溫,