Plain Upma (Saada uppuma) 普通米糕🔗

Upma uppuma

米 糕

Ghee or Sesame Oil - 1½ palam 酥油或芝麻油 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 Heat ghee or oil in a 2 padi water capacity pot . After it heats, up, prepare the seasoning as mentioned in recipe number 22 in either ghee or oil. As soon as the seasoning is ready, 在容量為2 padi 的鍋中加熱酥油或芝麻油︒油熱後,依照 第22 道食譜,以上述食材備製調味料︒

Curry Leaves - ¼ palam 咖哩葉 Shred the leaves, add it to the seasoning and stir it.

將葉子切碎,加入調味料中攪拌︒

Water - ⅜ padi 淨水 Pour the water into the seasoning and let it boil, add ½ palam powdered salt into the boiling water. Then, 加入淨水,令其沸騰然後加入 ½ palam鹽末︒之後,

Old rice flour - ¼ padi* 陳米粉/舊黏米粉(需粗磨) Grated coconut - 5 palam 椰絲

Mix these two together and add it in the boiling water. Immediately stir and cover the vessel. After a few minutes, stir again and cover the vessel. Stir occasionally so that the upma does not burn at the bottom of the vessel. Check if it is cooked properly (it should be soft like a flower when touched and not as lumps) and remove the stove. Place the vessel on the heat of live smokeless coal (from burt firewood) and use it. 混合米粉和椰絲,放入鍋內沸水中,持續攪拌,蓋上鍋 蓋︒幾分鐘後,再次攪拌並蓋上容器︒不時攪拌,使米 粉不會在鍋底焦糊︒察看米粉熟度(觸感應如花朵一樣 柔軟而無結塊)並從灶上移開︒將容器置於(燃木炭化而 成)無煙活熱炭上,並用之︒

If Asafoetida is to be added, add veesam (¹⁄₁₆ ) Ru.wt asafoetida once the seasoning is ready, before adding water. 若要添加阿魏膠,在調味 料備製好後,添水之前加入 Ru.wt 阿魏膠︒

This flour should not be as fine as Kumkum(Vermilion powder), instead it should be ground to a fine-grit consistency. In practice, some people also grind Toor Dal/Split pigeon pea along with the rice. 注: 此處所用陳舊大米粉不應像 Kumkum(朱砂粉)一般細膩,而應研 磨成細砂粒度︒在實踐中,也有人將木豆與米一起研磨︒

Upma uppuma 米