Pachadis (pachadigal) 帕刹笛🔗

This dish is an accompaniment to our prominent dish rice, just like dal.

這是一道著名的配飯菜,像豆類菜品一樣︒

Any variety of Vegetable/Tuber - 12 palam*

任何品種的蔬菜/塊莖

Choose good and big vegetables. Place it on live coal and let it cook. Keep turning it around such that all parts of the vegetable cook well. Else, boil the vegetable in water. Then take it and cool it.

Curd pachadi of Bitter-less and spice-less vegetable & tuber (kaippu kaarppu rasangalattra kai kizhangugalin thayirpachadi) 无苦无辣的蔬菜凝乳帕刹笛

選品質好且飽滿的蔬果︒置於活炭上炙烤︒持續翻轉,使 菜熟透︒此外,或可水煮︒然後取出並冷卻︒

Curd - ¼ padi 凝乳 Salt - ¼ palam鹽 Put these two in a lead coated vessel. 將此二者放入塗鉛容器中︒

Green Chilli - ½ palam 青辣椒 Remove the stalk and chop into small pieces. Roast it in ghee and add to the curd. Peel the burnt or cooked vegetable/tuber,

pachadi pachadi

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put it in the curd and smash it well. If the vegetable/tuber is added when hot, the curd will break and become water. 去梗,切成小片︒在酥油中煸烤後添入凝乳中︒削去烤焦 部位,熟菜去皮,放入凝乳中搗碎︒如果在菜尚熱時放, 凝乳會被破壞而化水︒

Ghee - ½ palam 酥油

Put this in an iron ladle and heat it on the firewood stove. Once the ghee is heated,

將其倒入鐵勺中,在柴火爐上加熱︒油熱後,

Red Chilli - ⅛ palam 乾紅辣椒 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Mustard Seeds - ⅛ palam 芥菜籽 Split Bengal Gram/Chana Dal - ¼ palam 鷹嘴豆瓣 Using these ingredients, prepare the seasoning as per the 22nd recipe and add it to the prepared pachadi. 依照第 22 道食譜的方法,以上述食材烹製調味料,並將 其添入備好的凉菜中︒

Vegetable/Tuber referred to above are — vegetables like Yellow pumpkin, Snake gourd, Hindu gooseberry/Amla, Raw Mango, Raw Banana, Cucumber, Ladies-finger etc. and tubers like Potato, Sweet potato, German Turnip/Kohlrabi, Beetroot. 上面提及的蔬果/塊莖是指——蔬菜如黃南瓜、蛇瓜、 印度醋栗、生芒果、生香蕉、黃瓜、秋葵等,以及塊莖 如土豆、番薯、德國蕪菁、甜菜根︒

The vegetables used to prepare the pachadi should not be of fibrous kind or with Seeds. If it is so, the fibre or Seeds should be removed first and then the vegetables should be used. 製作帕刹笛不宜用粗纖或 帶籽的菜︒若使用,應去除粗纖維或種子後再用︒ pachadi pachadi

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Any variety of Vegetable/Tuber - 12 palam* 任何品種的蔬菜/塊莖** Roast directly on live coal or boil it. Then take it and cool it.* 直接放置於活熱煤上烤或煮熟︒然後將其冷卻︒

Milk Pachadi of Bitter-less and Spice-less Vegetable & Tuber (kaippu kaarppu rasangalattra kai kizhangugalin paalpachadi) 无苦无辣的蔬菜牛奶帕刹笛

Milk - ¼ padi 牛奶 Pour this in a lead coated vessel and boil it. 將其倒入一個塗鉛容器中,然後煮沸︒

Grated Coconut - 1 palam椰絲

Salt - ⅛ palam 鹽

Put these two in the lead coated vessel with milk. Then, add the roasted or boiled vegetable to the milk and smash it. 將二者放入塗鉛容器,並加入牛奶︒然後,在奶中加入 烤或煮熟的蔬菜,並將其搗碎︒

Ghee - ½ palam 酥油 Mustard Seed - ⅛ palam 芥末籽

pachadi pachadi

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Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ¼ palam 孟加拉豆瓣 Prepare the seasoning as per recipe 22 using the above mentioned ingredients and add it in the pachadi. 依第22道食譜所述的方法,用上述材料備製調味料,並 將其加入到帕剎笛中︒

Vegetables/Tuber referred to above are bitterless vegetables like Brinjal, Hindu Gooseberry, Raw Banana, yellow Pumpkin and spice-less tubers like Potato, Sweet Potato, German Turnip/ Kohlrabi, Beetroot.

上述的蔬菜/塊莖是無苦味的蔬菜,如茄子、印度醋栗、 生香蕉、黃南瓜和無辣味的塊莖,如土豆、番薯、德國 蕪菁、甜菜根︒

The vegetables used to prepare the pachadi should not be of fibrous kind or with Seeds. If it is so, the fibre or Seeds should be removed first and then the vegetables should be used. 製作帕剎笛不宜用粗纖或 帶籽的菜︒若使用,應去除粗纖維或種子後再用︒ pachadi pachadi

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Any variety of Vegetable/Tuber - 12 palam*

任何品種的蔬菜/塊莖

Roast directly on live coal or boil it just as in recipe number 100. Then take it and cool it.

依照第100道食譜中提到的方法,直接放置於活熱煤上烤 或煮熟︒然後將其冷卻︒

Water - ⅛ padi 淨水

Tamarind - ¾ palam 羅望子