broken wheat/wheat grits upma (gothumai noi [ravai] uppuma)🔗

Ghee 2½ palam 酥油 Red Chilli ⅙ palam 乾紅辣椒 Mustard Seeds ⅐ palam 芥菜籽 Split Black Gram/Urad Dal ¼ palam 印度黑豆瓣 Cumin Seeds ⅐ palam 孜然 Asafoetida 4 ku.wt 阿魏膠 Curry Leaves ⅐ Ru.wt 咖哩葉 Fine Wheat Grits or Semolina i.e. Sooji Rava ¼ padi 細小麥碎（粗粒小麥粉） Salt ¼ Palam 鹽 Sour Buttermilk ⅜ Padi 酸酪乳

Ghee - 2½ palam 酥油 Heat this in a pot that doesn't get oxidised and in which you can cook half padi rice. 在可容納½ padi米並且耐氧化的容器內加熱酥油。

Red Chilli - veesam (¹⁄₁₆) palam 乾紅辣椒 Mustard - 3 veesam (³⁄₁₆) palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Cumin Seeds - veesam (¹⁄₁₆) palam 孜然 Asafoetida - 4 ku.wt 阿魏膠 Curry Leaves - veesam (¹⁄₁₆) Ru.wt 咖喱葉 Prepare the seasoning as mentioned in recipe number 22. As soon as the seasoning is ready, 依照第22道食譜提及的方法，以上述食材烹製調味料。 調味料製好後，

Fine Wheat grits or Semolina i.e. Sooji Rava - ¼ padi 細小麥碎（粗粒小麥粉） Salt ¼ palam 鹽 Sour Buttermilk - ⅜ padi 酸酪乳 Add this to the seasoning, stir it. When the broken wheat be- comes aromatic and roasts to a sandy color. Sprinkle pow- dered salt ¼ palam on the roasted fine wheat grits (semolina) and mix together. Pour ⅜ padi sour buttermilk little by little onto the roasting wheat grits using the left hand and continu- ously stir using a ladle in the right hand. After pouring all the buttermilk, remove the vessel from the firewood stove and place it on the heat of live coal(from burnt firewood) for 5 minutes. Then use it. 將麥碎加入調味料中並充分攪拌，炒至金黃色，待麥碎散 發麥香後，撒入鹽末。左手取杯中的酸酪乳，一點一點倒 入盤中，右手也不斷攪拌。倒入所有的酪乳後，放置於 （燃木炭化而成的）活性炭上熱5分鐘。其後用之。

This upma can also be prepared by using water in place of buttermilk. But it is best to use buttermilk. This buttermilk shouldn"t be too watery, but should be of medium consistency. 這道濃粥也可用水代替酪乳。 但最好用酸酪乳。這裡的酪乳不能太水，要有中等稠度。