lentil- broth rice
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(paruppukozhambu
saadam)
豆湯飯
| ingredients | 原料 | |
|---|---|---|
| Water | 2¼ padi | 淨水 |
| Split pigeon pea/ Toor Dal | ¼ padi | 木豆瓣 |
| Ghee or Oil | ½ palam | 酥油或油 |
| Turmeric Powder | ⅛ palam | 薑黃粉 |
| Rice | ½ padi | 米 |
| Red Chilli | ½ palam | 乾紅辣椒 |
| Coriander Seeds | ½ palam | 香菜籽 |
| Pepper | ¼ palam | 炮彈樹花 |
| Cumin Seeds | ⅛ palam | 孜然 |
| Fenugreek Seeds | ¹⁄₁₆ palam | 胡蘆巴籽 |
| Split Black Gram/ Urad Dal | 1 palam | 印度黑豆瓣 |
| Nutmeg | ⅛ palam | 肉豆蔻 |
| Mace | ⅛ palam | 肉豆蔻皮 |
| Clove | ⅛ palam | 丁香 |
| Cinnamon | ⅛ palam | 桂皮 |
| Tamarind | 3 palam | 羅望子 |
| Salt | 1½ palam | 鹽 |
| Ghee | 15½ palam | 酥油 |
| Ghee or Gingelly Oil | 6 palam | 酥油或印度冷榨醇芝麻油 |
| Grated Dry Coconut | 4 palam | 乾椰絲 |
| Rice Flour | ½ palam | 米粉／黏米粉 |
| Red Chilli | ⅛ palam | 乾紅辣椒 |
| Mustard Seeds | ¼ palam | 芥菜籽 |
| Split Black Gram/ Urad Dal | ½ palam | 印度黑豆瓣 |
| Asafoetida | ¹⁄₁₆ Ru.wt | 阿魏膠 |
| Curry Leaves | ¼ palam | 咖哩葉 |
This dish is very delicious but is of a slow-digestive nature. Hence, it should be consumed in a limited amount. 這道菜很美味，但具慢消化性質。因此，應限量食用。
Water - 2 padi 淨水 Pour this in a lead coated, 4 padi water capacity Soadu- thavalai (long cylindrical vessel with rim) and heat it. Once its starts boiling,
ஜோடுதவலை.
Soadu-thavalai 帶鈕長筒甑
將水倒入4 padi 容量的塗鉛 Soadu-
thavalai (帶鈕長筒甑) 中並加熱。
水一開始沸騰，
Split pigeon pea - ¼ padi 木豆瓣
Ghee or Gingelly Oil - ½ palam
酥油或印度冷榨醇芝麻油
Turmeric Powder - ⅛ palam 薑黃粉
add these to the boiling water. When
this starts boiling, cover the vessel.
將其加入沸水中。水開始沸騰時，
蓋上甑器。
Rice - ½ padi 大米 Soak this for 1 naazhigai. Then wash it well and drain the water. Then, 將其浸泡 1 naazhigai。然後淘淨，瀝乾。之後，
Red Chilli - ½ palam 乾紅辣椒 Coriander Seeds - ½ palam 香菜籽 Pepper - ¼ palam 胡椒 Cumin Seeds - ⅛ palam 孜然籽 Fenugreek Seeds - veesam (¹⁄₁₆) palam 胡蘆巴籽 Split Black Gram / Urad Dal - 1 palam 印度黑豆瓣 Nutmeg - ⅛ palam 肉豆蔻 Mace - ⅛ palam 肉豆蔻皮 Clove - ⅛ palam 丁香 Cinnamon - ⅛ palam 桂皮 Roast each of these separately in a little bit of ghee or oil, without letting them burn. Mix them together and pound them in an Ural (large pounding mortar) into a fine powder like Kumkum (vermilion powder). Check if the split pigeon pea has cooked well. Then, add the drained rice and mix. After it begins to boil, add the prepared powder. Mix and cover the vessel. 用少許油分別焙炒上述香料，避免炒焦。將其混合，在 Ural (研搗鉢) 中將其搗成 Kumkum (朱砂粉) 一般細膩的 粉末。察看木豆生熟。然後，倒入淨米並攪拌。開始沸騰 後，添入備好的香料混合粉。攪拌並蓋上容器。
Water - ¼ padi 淨水 Tamarind - 3 palam 羅望子 Put these two in a lead coated vessel, extract the tamarind pulp and remove the Seeds and remnants. 放入鉛塗層容器中，取羅望子果肉，去籽和渣。
Salt - 1½ palam 鹽 Ghee or Gingelly Oil - 3 palam 酥油或印度冷榨醇芝麻油 Add these to the extracted tamarind pulp. Heat it while con- tinuously stirring until it condenses to a thick past (legiyam). Check if the rice (cooking along with the split pigeon pea) has cooked ¾ th. Then, add the tamarind paste in it. Stir it nicely using a lead coated ladle. Lower the flame of the firewood stove and cover the vessel. Then, after 2 minutes, 將其添入提取的羅望子果肉中加熱，不斷攪拌，直至凝成 Legiyam（濃醬）。檢查（和木豆一起煮的）米飯是否已經 ¾分熟。然後，在飯中加入羅望子濃醬。使用塗鉛勺將其 攪拌均勻。爐灶燒小火，蓋好容器。2分鐘後，
Grated Dry Coconut - 4 palam 乾椰絲 Rice Flour - ½ palam 黏米粉 Grind these two in an Ural (large pounding mortar) by sprinkling ⅛ padi water. Add this to the rice which is on the stove, stir it well and close the vessel again. 灑⅛ padi 淨水，在 Ural（大研搗鉢）中研磨二者。將其添入 爐灶上的米飯中，拌勻，重新蓋上容器。
Ghee or Gingelly Oil - 3 palam 酥油或印度冷榨醇芝麻油 Red Chilli - ⅛ palam 乾紅辣椒 Mustard Seeds - ¼ palam 芥菜籽 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Prepare seasoning as per the 22nd recipe using these ingredients. When removing the seasoning from the stove,
依照第22道食譜使用以上原料準備調味料。從灶上移開 調味料時，
Asafoetida - veesam (¹⁄₁₆) Ru.wt 阿魏膠 Curry Leaves - ¼ palam 咖喱葉 smash and powder the asafoetida and shred the curry leaves from the stem. Add these to the seasoning. Then, once the sound stops add the seasoning to the rice which is on the stove. Mix it well and use it. 阿魏膠搗碎磨粉，從枝莖上摘下咖哩葉。添入味料中炸。 然後，一旦油爆聲停息，將調味料添入柴灶上的米飯中。 攪拌均勻後用之。