seasoned sojji🔗

(taalida sojji) 調味娑季飯

Small Rice - 1 padi 碎米 Put little by little in a frying pan and roast until it turns sandy in color. 將其一點一點放入煎鍋中，煨炒至米呈沙色。

Ghee - 3 palam 酥油 Take this in a 5 padi water capacity in a non-oxidising vessel, and heat it. As soon as the ghee is hot, 在5 padi 容量的耐氧化鍋中倒入酥油並加熱。

Red Chilli - ¼ palam 乾紅辣椒 Split Black Gram/Urad Dal - ½ palam 印度黑豆瓣 Mustard Seeds - ¼ palam 芥菜籽 Prepare the seasoning as mentioned in recipe number 22. As soon as the seasoning is ready, 依照第22道食譜的烹製方法，以上述食材製成調味料。 調料一旦備好，

Curry Leaves - ⅛ palam 咖哩葉 Add this in the prepared seasoning and as soon as the “sada pada”(crackling) sound stops, pour 2 padi water to this. 將咖哩葉加入製好的調味料。當「sada pada」的飛濺聲 停息時，倒入2 padi 水。

Turmeric Powder - ⅛ Ru.wt 薑黃粉 Add this into the water. After a while, when the water begins to boil , wash the roasted rice and drain the water. Add it to the boiling water, stir and keep it covered. After few minutes, check whether the rice is ¾ th cooked. 將其加到水裡。過一會兒，當水開始沸騰時，把炒好的 米飯洗淨，瀝乾水份。將其加入沸水中，攪拌並蓋上蓋 子。幾分鐘後，察看米是否煮到 ¾分熟。

Powdered Salt - ½ palam 鹽末 Add this to the boiling sojji and stir it with a ladle. Place the vessel on the heat of live coal (from burnt firewood). 在沸騰的米中加入鹽末，用勺子攪拌。將容器置於（燃 木而成的）活熱炭上。

Ghee - 2 palam 酥油 Heat it in an iron ladle or pan and after it is fully heated, 在鐵勺或鍋中熱酥油，油熱燙後，

Pepper - ⅛ palam 胡椒 Cumin Seeds - ⅛ palam 孜然 add these to the heated ghee and deep fry it. 將料加入油中炸。

Asafoetida - 2 ku.wt 阿魏膠 Remove from the stove and immediately add asafoetida - 2 ku.wt to the pepper and cumin. 從爐子上取下，立即在胡椒和孜然中加入阿魏膠。

After the Asafoetida is deeply fried, remove the asafoetida and add the Pepper and Cumin Seeds alone, along with the ghee into the sojji. Mix it well. Place the vessel on the heat of live coal (from burnt firewood) for 5 minutes. Remove it from the heat and use it. 取出炸過的阿魏膠，僅將胡椒、孜然連同酥油一起混入 碎米飯。攪拌均勻。將容器放在（燃木炭化而成的）活 炭上熱5分鐘。將其從火上移開並用之。