another type of ridge gourd sour dal (mattroruvitha peerkaangai puliparuppu)🔗

Water - 1¼ padi 淨水 Pour the water in a lead coated vessel and keep it on the firewood stove and heat it. 將水倒入塗鉛容器中，置於柴火爐上熱煮。

Split Pigeon Pea / Toor Dal - ¼ padi 木豆 Ghee - ½ palam 酥油 Turmeric Powder - veesam (¹/₁₆) Ru. wt 薑黃粉 Mix these three ingredients well and add to the boiling water one after the other and cover the vessel. 將此三者均勻混合，然後依次加入沸水中並蓋上容器。

Ridge Gourd - 18 palam 絲瓜 Peel the top skin and cut them into small pieces. Check if the lentils/dal in the vessel has cooked ¾ th. Add the pieces into the boiling dal/lentil. Stir using a brass ladle and cover the vessel. 剝掉瓜蒂皮，切成小塊。將絲瓜塊加入沸豆中。用黃銅 勺攪拌。木豆煮熟後，用勺頭搗糊。

Chilli - ⅝ palam 辣椒 Pepper - ⅛ palam 胡椒 Coriander Seeds - ½ palam 香菜籽 Cumin Seeds - 3 veesam (³/₁₆) palam 孜然籽 Fenugreek Seeds - veesam (¹/₁₆) Ru.wt 胡蘆巴籽 Cinnamon - ⅛ Ru.wt 肉桂 Grated Dry Coconut - ½ palam 乾椰絲 Ghee - 3 palam 酥油 Roast each of these separately in ghee and the mix them. Add some water and grind to a butter-like paste. After the dal/lentil is cooked completely, dissolve this paste in water and add to the dal/lentil. 在酥油中分別煸炒上述食材，然後混合。灑些水，將其研 磨成黃油狀的醬膏。木豆熟透後，用淨水調稀醬膏，添入 豆中。

Water - veesam (¹/₁₆) padi 淨水 Tamarind - 1½ palam 羅望子 Put these two in a lead coated vessel. Extract the tamarind pulp and remove the Seeds and remnants. Add the tamarind extract to the dal/lentil. 將此二者放入塗鉛容器中。取羅望子果肉，去籽除渣。將 羅望子添入木豆中。

Salt - ⅞ palam 鹽 Add this to the lentil/dal and smash well using the head of a ladle. After five minutes, if the dal/lentil is too watery, add ¼ palam rice flour just like the previous dal/lentil recipes. 添鹽入豆，其後用銅勺頭搗糊。五分鐘後，若豆糊太稀， 加入¼ palam 黏米粉，如之前（第94、95道）木豆食譜所 述。 Similarly add asafoetida and seasoning and then remove from the stove. 同樣添加阿魏膠和調味料，隨後從灶火上移開。

Those who don't wish to add cinnamon can remove it. 不想加肉桂的 可除去。