sesame - powder variety rice (ellupodi chitraannam) 香粉芝麻薈飯🔗

This rice should always be consumed in limited quantities. If taken in large quantities it will cause Pitta related issues like thirst, giddiness etc. Since this is highly delicious, it is best to drink hot water immediately after consuming this. By drinking hot water, the bad qualities of this dish will be removed. 此飯品應始終有度食用。大量食入會引起口渴、頭暈等火 型相關問題。此飯香濃美味，用後宜立即喝熱水。經由喝 熱水，可排掉其不良品質。

Small Rice - ½ padi 碎米 / 短粒米 Water - 1½ padi 淨水 Turmeric Powder - ¼ Ru.wt 黃薑粉 Add the turmeric powder in water and use this water to cook the rice as given in the 1st Rice recipe. When the rice is cooked and then placed on the live coal, 將薑黃粉加入水中，用此水煮飯，方法如第1道食譜中所 述。煮熟後將飯器架在熱活炭上，

Gingelly Oil - 3 palam 印度冷榨醇芝麻油 pour this on the rice placed on the live coal. Mix such that the oil spreads throughout the rice. Cover the vessel and keep the vessel on live coal for 3 minutes. The transfer the rice onto Kar-palagai (granit slab), spread the rice, mix well and let it cool. 麻油澆在活炭上的飯中，拌開使油潤遍飯粒。蓋上蓋子並 將飯器置於活炭上3分鐘。將米飯轉盛到 Karpalagai（花崗 岩板）上，均勻鋪開，令其冷卻。

Pepper - ¼ palam 胡椒 Cumin Seeds - ⅛ palam 孜然 Fenugreek Seeds - veesam (¹⁄₁₆) palam 胡蘆巴籽 Coriander Seeds - ¼ palam 香菜籽 Red Chilli - ¼ palam 紅辣椒 Split Balck Gram/Urad Dal - 1½ palam 印度黑豆瓣 Pour the required amount of gingelly oil little by little , roast each of the above ingredients separately and powder them. Then, mix them together. Add the powder to the rice on the Karpalagai (granite slab) and mix well. 一點一點地倒入適量麻油，將上述每種材料分別煸炒後磨 成粉。然後，將其混合在一起。將香料粉添入 Karpalagai （花崗岩板）上的米飯中，拌勻。

Gingelly Oil - 2 palam 印度冷榨醇芝麻油 pour this on the rice placed on the live coal. Mix gently and nicely mix the rice, without smashing it. Then, gather the rice into a heap and keep it aside. 將其澆在飯四周，輕柔拌開，不要把飯粒弄碎。然後，將 飯攏成一堆並放置一邊。

Water - ¼ padi 淨水 Tamarind - 3¼ palam 羅望子 Put these in a lead coated vessel, extract the pulp and remove the Seeds and remnants. 二者放入塗鉛容器中，取果肉，去籽和渣。

Gingelly Oil - 6 palam 印度冷榨醇芝麻油 Heat this in a frying pan. As soon as it has heated up, 在煎鍋中熱麻油。油一熱熱，

Red Chilli - 1 palam 乾紅辣椒 Pinch them into small pieces, add them to the heated oil. Once they are half fried. 辣椒撚成小片，加入熱油中。一旦辣椒半熟，

Mustard Seeds - ½ palam 芥菜籽 add this to the chilli. When the "sada pada"(spluttering) sound starts and half the mustard Seeds have cracked, 將其加到辣椒裡。當「sada pada」濺射聲响起，一半芥菜 籽裂開時，

Peanuts - 6 palam 花生米 Soak this earlier and drain all the water and dry it. Add this to the seasoning and stir well. Once the peanuts have roasted well, remove the seasoning from the firewood stove. 提前浸泡，瀝去水份，晾乾。將此加入調料熱油中拌炒。 花生炒熟後，將此料從柴爐上取下。

Curry leaves - ¼ palam 咖哩葉 Asafoetida - ⅛ Ru.wt 阿魏膠 Add these two to the seasoning and once the "sada pada" (cracking) sound stops, take out the asafoetida block alone, powder it and add it back into the seasoning. Add the pre- pared tamarind extract and keep it on the firewood stove again. Keep stirring and check for a thick paste like consistency. Then add it to the heap of rice, 將這兩種食材添入調料油中，一旦「sada pada」的噴濺 聲停息，取出阿魏膠，磨成粉末，再重新添入調味料 中。加入備製好的羅望子，再次架到柴爐上。繼續攪拌 並察看稠度。將調味料添入米飯，

De-skinned and Roasted Sesame Seeds Powder - 2 palam 去殼煨烤過的芝麻粉 Sprinkle this on the rice. Mix everything together well and use it. 將其灑在米飯上。將所有食材和在一起後用之。