another type of curd rice
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mattroruvitha tayirṣaadam / bakaalabath)
凝乳飯（另一版本）
| ingredients | 原料 | |
|---|---|---|
| Rice | ½ padi | 大米 |
| Water | 1½ padi | 淨水 |
| Curd Made From Milk Cream / Ettu Tayir | ½ padi | 奶油製成的凝乳 |
| Evaporated Milk | ¼ palam | 淡奶 |
| Salt | ½ palam | 鹽 |
| Ghee | 3 palam | 酥油 |
| 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 | 切成末的青辣椒 |
| Curry Leaves | ⅛ palam | 咖哩葉 |
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
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,
மத்து.
Curd Churner
凝乳攪拌器
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。