Seasoning 调味料 法🔗

Split Black Gram/Urad Dal and Mustard Seeds*

Hindu黑豆瓣 和芥菜籽

put these along with the half cooked chillies and mix them and keep on the stove until the "Sada Pada" (sputtering sound) sound stops. Then remove it from the stove and add it to the respective dish and mix it well.

將上述原料和半熟的辣椒放在一起攪拌,然後放在爐子 上,直到「Sada Pada」的濺射聲停息︒然後將其從灶上 移開,添入相應的菜餚中並攪拌均勻︒

Ingredients

Ghee/Sesame Oil Red Chilies Split Black Gram/Urad Dal Mustard Seeds*

原料

酥油/芝麻油 乾紅辣椒 Hindu黑豆瓣 芥菜籽

Seasoning

调

味

料

Vannali 煎鍋

Karandi 大勺

Alternatively, if other ingredients are to be added to the seasoning, it can be done. Sometimes, Asafoetida and curry leave are also added. For this, they should be added after the sputtering sound of the mustard Seeds stops.

或者,如果要在調味料中添加其他原料,亦無妨︒有 時,還會添加阿魏膠和咖哩葉︒若是如此,應在芥菜 籽的濺射聲停息後添加︒

While preparing the seasoning, Many of us add the chilli, Split Black Gram and mustard Seeds together into the half heated oil, and remove it even before the Sadapada(sputtering) sound stops thinking that the seasoning is done and add it into the dishes. By doing so, the half cooked ingredients of the seasoning creates various ailments in our body in addition to spoiling the taste of the dish. Hence, it is important to prepare the seasoning as said above.

在準備調味料時,我們中許多人將辣椒、印度黑豆瓣和 芥菜籽一起加入半熱的油中,甚至在「Sada-pada」濺射 聲停息前就認為調味料已經完成而將其取出並添加到菜 餚中︒若這樣做,調料的半熟成分除了破壞菜餚的味 道外,還會在我們身體裡引發各種疾病︒因此,依上 所述製備調味料很重要︒

In Practice, for normal seasoning, only Split Black Gram/Urad Dal is added. For some vegetable dishes, Split Bengal Gram is also added along with Split Black Gram for its taste. While seasoning Rasam (spicy soup) and Kuzhambu (broth), these lentils are not required. Mustard Seeds and chillies alone are sufficient. 在實踐中,普通調味料僅添 加印度黑豆瓣︒而一些蔬菜菜餚,除了印度黑豆瓣還添鷹嘴豆瓣 來調味︒在給Rasam(辣湯)和Kuzhambu(酸辣湯)調味時,不 需要這些小扁豆︒芥菜籽和辣椒就足夠了︒

Seasoning

调

味

料

This dish can also be called rice made from roasted rice. This is eaten by people who are sick and unable to fast during Vratam (fasting) days. This controls gastritis, vomiting, fever and diarrhea.

這道飯也叫炒米煮的飯,是給那些在節日期間由於生病 而無法齋戒的人食用的,用以控製胃炎、嘔吐、發燒和 腹瀉︒

Small Rice 碎米/短粒米

Put little by little in a frying pan and roast until it turns sandy in color.