123. Sukkankai Dal Kuzhambu (Gravy) 小野瓜木豆炖菜
123. Sukkankai Dal Kuzhambu (Gravy) 小野瓜木豆炖菜
Ingredients :
原料：
Tamarind -1½ palam
罗望子
Green Chillies -1½ palam
绿辣椒
Sukkankai -8 palam
小野瓜
Cooked Pigeon Pea -1½ palam
煮熟的木豆
Black Gram - ½ palam
黑豆
Cleaned Sesame Seeds - ½ palam
清洗过的芝麻
Green Chillies -1½ palam
青辣椒
Red Chillies - ⅛ palam
红辣椒
Grated Coconut - ¼ palam
椰子蓉
Method :
方法：
Add tamarind to pure water ½ padi in a coated vessel. Fry separately in ghee or oil black gram, cleaned sesame seeds, pepper, chillies, grated coconut. Mix this with the tamarind pulp and keep it on fire and boil it.
将罗望子加入到纯净水中，用½ padi包覆容器。分别用酥油或油煎黑豆，洗净的芝麻，胡椒粉，红辣椒，磨碎的椰子。把它和罗望子果肉混合，放在火上煮。
Add pepper to the mixture. Cut green chillies into small pieces and fry it in the ghee and put it in the curry.
在混合物中加入胡椒粉。把青辣椒切成小块，在酥油里炸一下，放进咖喱里。
Add cooked toor dal to the curry. Instead of vathal, add sukkankai after removing the skin.
在咖喱里加入熟的托尔豆。加入去皮的小野瓜和配菜。
124. Curry Leaves Gravy 咖喱叶汤
Ingredients :
原料：
Tamarind -½ palam
罗望子
Salt -¼ palam
盐
Red Chillies -⅛ palam
红辣椒
Ghee -½ palam
酥油
Black Gram -½ palam
黑豆
For Seasoning :
调料：
Ghee -½ palam
酥油
Red Chillies -⅛ palam
红辣椒
Black Gram -¼ palam
黑豆
Mustard -⅛ palam
芥末
Asafoetida -2 ku.a
阿魏胶
Method:
方法：
Add tamarind to ½ padi pure water and dissolve it. Put this in a lead coated vessel and remove the seeds from the tamarind.
罗望子加入½ padi的纯净水中溶解。把它放在一个镀锡涂层的铜器里，把罗望子里的种子去掉。
Add salt to it. Fry separately red chillies, black gram, pepper, curry leaves in ghee. Then sprinkle water and grind it smoothly.
加盐。将红辣椒、黑豆、胡椒粉、咖喱叶分别放入酥油中炒熟。然后洒些水，磨细。
Add it to the tamarind pulp and boil it. After it thickens, use the 22nd seasoning method to season this dish.
加入罗望子果肉，煮沸。按照第22道食谱的规定进行熬制。
Dissolve asafoetida in one- rupee coin size water and pour it in the curry.
将阿魏胶在一卢比硬币大小的水中溶解，倒入咖喱中。
