tamarind rice
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(puliorai/puliyanchadam) 羅望子飯
| ingredients | 原料 | |
|---|---|---|
| Rice | ½ padi | 大米 |
| Water | 2 padi | 淨水 |
| Gingelly Oil | 9 palam | 印度冷榨醇芝麻油 |
| Tamarind | 6 palam | 羅望子 |
| Salt | 1½ palam | 鹽 |
| Red Chilli | 2 palam | 乾紅辣椒 |
| Mustard Seeds | ¼ palam | 芥菜籽 |
| Fenugreek Seeds | ½ Ru.wt | 胡蘆巴籽 |
| Asafoetida | ⅛ Ru.wt | 阿魏膠 |
| Turmeric Powder | ¼ Ru.wt | 薑黃粉 |
| Curry Leaves | 1 Ru.wt | 咖哩葉 |
கற்சட்டி.
Karchattikal 軟石甑
Rice - ½ padi 大米 Water - 1½ padi 淨水 Cook this rice as given in the 1st Rice recipe by distilling starch. Transfer the rice into a karchattikal (soft-stone pot) or on karpalagai (granite slab) and mix. While the rice is still slightly hot, 依照第1道米飯食譜中的方法，備 製瀝除澱粉的米飯。將米轉盛到 Karchattikal（軟石甑）或 Karpalagai （花崗岩板）上並拌開。趁米飯尚有 餘熱時，
Gingelly Oil - 3 palam 印度冷榨醇芝麻油 Pour this on the rice and mix it well using the fingers. 將其倒在飯上，用手指翻拌均勻。
Water - ½ padi 淨水 Tamarind - 6 palam 羅望子 Put these in a lead coated vessel, extract the pulp and remove the Seeds and remnants. 將這些放入塗鉛容器中，取果肉並去籽和渣。
Salt - 1½ palam 鹽 Powder this and add to the tamarind extract. 將其磨成粉並加入羅望子中。
Gingelly Oil - 6 palam 印度冷榨醇芝麻油 Heat this in a non-oxidising vessel. As soon as it has heated up, 在耐氧化的容器中加熱。油一熱起來，
Red Chilli - 2 palam 乾紅辣椒
Mustard Seeds - ¼ palam 芥菜籽
Fenugreek Seeds - ½ Ru.wt 胡蘆巴籽
Asafoetida - ⅛ Ru.wt 阿魏膠
Prepare the seasoning using these ingredients as per Recipe number 22 and in that, 依照第22道食譜使用這些原料準備調味料，在料中，
Turmeric Powder - ¼ Ru.wt 薑黃粉 Curry Leaves - 1 Ru.wt 咖哩葉 Add these two in the seasoning and mix well. Add the prepared tamarind extract to this and stir continuously without letting it burn at the bottom of the vessel. Check for Legiyam (thick paste) consistency after all the water has evaporated. Put this on the rice which is on the slab and mix really well. 再加這兩味香料，拌勻。將備好的羅望子加入其中並不 斷攪拌，使其不會黏著器底而焦糊。水全蒸發後察看 Legiyam（濃醬）的稠度。把醬膏添入盤內的米飯中，悉 心拌勻。
If this paste is tied in an areca leaf and stored, it will remain good and not spoil for upto 10 to 15 days. 若將此濃醬以檳榔葉包裹儲存，能保 其品質，且10到15天內不會變質。