finger millet pudding🔗

(raagi kali alladu sangadi)

ingredients 原料

Finger Millet 1 padi 糁子 Water 2 padi 净水

களித் துடுப்பு Kali thuduppu 木鏟

Finger Millet - 1 Padi 糁子 Dehusk the finger millet by beating and pounding it and then winnowing, to separate the husk from the grain. Grind it into a fine flour, measure as mentioned above and keep aside. 春搗糁子，去殼揚穀。磨成細粉，稱取上述份 量並放置一旁。

Water - 2 padi 淨水 Take 2 padi water in a 3 padi water capacity pot and heat it. When the water starts to boil, transfer ½ padi water into another pot. Put the ground flour into the boiling water, without mixing; place a 2 muzham long (approx. 3 feet) Kali thuduppu (large wooden spatula like - refer glossary) in its center. Keep dipping this in and out repeatedly every 2 minutes. 取2 padi 淨水，倒入一個至少3 padi 容量的鍋中並加熱。 當水開始沸騰，將½ padi 水倒入另一鍋中。將磨好的糁子 粉倒入水中，不要攪拌；將 2 muzham (約3尺長的) Kali thuduppu (木鏟) 放入鍋中。每兩分鐘重複性地蘸進蘸出。

When the water dripping from the Kali thuduppu begins to thicken, to avoid shaking of the pot, Clamp the branched limbs of the Kali kavai kol (Y shaped wooden stick - refer glossary) to the neck of the pot and clutch its bottom end with one foot. Clutch the Kali thuduppu with both hands tightly and stir continuously for 5 minutes, scraping all sides of the pot without letting the flour settle down on any one side and form lumps. Pour a little water which was kept aside and stir. Let it cook for 3-4 minutes.

當從 kali thuduppu（木鏟）滴下來的水開始變稠時，為 防止鍋搖晃，將 Kali kavai kol（丫型杈）的分支架住鍋頸 並用一隻脚抵住鍋底。雙手緊握 Kali kavai kol（丫型杈）， 連續攪拌5分鐘，刮鍋沿內壁，不讓穇子麵在任何一處結 塊。倒些放在一旁的淨水並攪拌，令其煮3-4分鐘。

When the pudding begins to coagulate/ solidify, pour the remaining water and stir again and leave it for 4-5 minutes. To check if the flour is cooked, wet your palm with water, take a small quanti- ty of the pudding and make a ball. If it does not stick to your palm, remove the pot from the firewood stove. 當粥開始濃稠凝膏，倒入剩餘的 水，再次攪拌後放置4-5分鐘。察 看穇子麵是否煮熟，可用水沾濕手 掌，從鍋中取出一點稠麵搓成球。 如果麵球不黏手，將鍋從柴火爐上 移開。

களிக் கவைக்கோல்.

Kali Kavai Kol 丫形杈

This pudding can also be prepared as sweet pudding by add- ing jaggery. For this, powder 5 palam Jaggery and add it in the boiling water. After the jaggery dissolves, add the flour in it. If needed, ¼ Ru.wt cardamom powder can be added. After cook- ing, to prevent it from solidifying like a stone, make mango sized balls and keep them in water. 在稠粥布丁裡添入粗蔗糖可製成甜布丁。該做法是將5 palam 粗蔗糖磨粉後加入沸水中。糖溶化後，倒入穇子粉。 若需亦可添加¼ Ru.wt 豆蔻粉。煮好後，為防布丁凝成堅 石狀，將其揉成芒果大小的球並放入水中保存。

This pudding is mostly prepared as a special recipe in Kudagu, Mysuru, Bengaluru and in some taluks of Salem district like Ho- sur and Tenganikotai. 通常在班加羅爾、邁索爾、庫格，還有一些塞勒姆區的鄉 鎮，如霍蘇爾和騰甘尼可泰，會製作這種穇子布丁。