pudding (thirivaathiraikkali)🔗

This dish is mostly prepared as Neivedyam (sacred food offering) by Smartha Dravida brahminutes of Chennai, Tamil Nadu during Maargazhi months on Thirivaathirai. This is very delicious and healthy. 這道甜品主要是為泰米爾納德邦欽奈的 Smartha Dravida 婆羅門在 Thirivaathirai 的 Maargazhi 月期間作為供品而備 製的，非常美味健康。

Rice - 1 padi 大米 Pound and clean this. Put it little by little in a frying pan and roast until it turns slightly reddish in color. Grind this into a flour. 舂米，清米。倒入煎鍋，煨焙至色澤微紅。磨成米粉。

Water - 2½ padi 淨水 Pour this in a non-oxidising vessel and heat it. After it starts boiling, 將其倒入耐氧化的容器中並加熱。開始沸騰後，

Roasted Petite Yellow Lentil / Yellow Moong Dal - veesam (¹/₁₆) padi 煨焙過的小黃扁豆／黃孟恩豆 Split Bengal Gram/ Chana Dal - half veesam (¹/₃₂) padi 鷹嘴豆瓣 Prepare the petite yellow lentil as mentioned in the note and add to the boiling water. Add the Split Bengal Gram without roasting into the same boiling water. Once it is half cooked, 依照注釋中的方法準備小黃扁豆，然後加入沸水中。將 未烘烤的鷹嘴豆瓣加入相同的沸水中。半熟後，

Grated Coconut - 5 palam 椰絲 Jaggery - ½ veesai 粗蔗糖 Add this with the half cooked lentils and mix. Once the jaggery melts, add the ground rice flour and mix. Cover the vessel. After a few minutes, 將其與半熟的扁豆一起加入並混合。一旦粗蔗糖融化，加 入磨碎的黏米粉並混合。蓋上容器。幾分鐘後，

Cashew Nuts - 5 palam 腰果 Cardamom Powder - ½ Ru.wt 豆蔻粉 Ghee - ⅛ padi 酥油 Add these in the kali (pudding) one after the other and mix well. Remove the vessel from the firewood stove and place on the heat of live coal (from burnt firewood) for some time. Then take it and use it. 將上述食材依次添入布丁中，攪拌均勻。從柴火爐上取下 容器，置於（燃木而成的）活熱炭上一段時間。然後盛出 並用之。

The flour used in the recipe can be prepared by soaking the rice in water, drying, powdering and then roasting it instead of roasting and then pow- dering. If this kali (pudding) should be non-sticky like upma, the quanti- ty of water added should be less. If it should be clayey like pudding, the quantity of water should be more. 食譜中使用的黏米粉可以通過將米 泡水、曬乾、磨粉、烘烤來製備，而不是先烘烤然後磨粉。若這道 kali (布丁) 應如 upma (米糕) 一樣不黏，那麼加入的水量應較少。若 應像布丁一樣黏稠，那麼水量應更多。

Note: Whenever roasted moong dal/roasted petite yellow lentils is men- tioned in the ingredients of any recipe, moong dal should not be roasted directly, instead whole lentils should be roasted properly (until it turns reddish in color and gives aroma), broken and made as dal and then used. Dal prepared in this method will be tasty and aromatic.