इɛaइōnin̄g🔗

வாணலி.

Vannali 煎鍋

Ghee / Sesame Oil 酥油／芝麻油 Heat this in either a Vaanali (frying pan), Irambu karandi (iron ladle), mud pot or a non-oxidising vessel, until the "Sora Sora" sound stops. 在 Vaanali (煎鍋)、Irambu karandi (鐵勺)、泥鍋或耐氧化的容器 中加熱，直到「Sora Sora」的濺 射聲停息。

கரண்டி.

Karandi 大勺

Split Black Gram/Urad Dal* and Mustard Seeds 印度黑豆瓣* 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。

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 Sada- pada (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。