无苦无辣的蔬菜凝乳 莱塔/帕刹笛🔗

pachadi pachadi

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vegetables are boiled, drain the water and let the vegetables cool.

將這些加入爐子上的沸水中︒然後將切好的蔬菜/塊莖 加入其中並煮熟︒菜熟後,瀝乾水,令其冷卻︒

Curd - ¼ padi 凝乳 Put this in a lead coated vessel and keep it aside. Then, 將其放入一個塗鉛容器中，放置一邊︒隨後，

Red Chilli - ⅛ palam 乾紅辣椒 Fenugreek seeds - ⅛ palam 胡蘆巴籽 Cumin Seeds - veesam (¹/₁₆) palam 孜然 Mustard Seeds - veesam (¹/₁₆) palam 芥菜籽 Roast each of the above ingredients separately in little ghee. Then mix them together, sprinkle some water and grind. While grinding,

用少量酥油中分別煸炒上述每種原料︒然後將其混合在 一起,灑一些水並研磨︒研磨時,

Grated Coconut - 2 palam 椰絲

add this also with the spice and grind into a butter - like paste. Then, mix this with the curd which is in the lead coated vessel. Add the prepared vegetable/tuber in the spice mixed curd and mix it well.

將其加入香料中,並研磨成黃油般的糊狀︒然後,將其 與鉛塗容器中的凝乳混合︒在香料混合的凝乳中加入準 備好的蔬菜/塊莖,並攪拌均勻︒

Powdered salt - ¼ palam 鹽末 Add this also to the curd pachadi. 將其也加入到凝乳帕剎笛中︒

Ghee - ½ palam 酥油 Red Chilli - ⅛ palam 紅辣椒 Mustard Seed - ⅛ palam 芥末籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 pachadi pachadi

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Prepare the seasoning as per recipe number 22. Add it to the pachadi, Mix and then use.

**依第22道食譜所述的方法,用上述材料烹製調味料,並將 其加入到帕剎笛中,用之︒**

Vegetable/Tuber referred to above are - vegetables like yellow pumpkin, snake gourd, Hindu gooseberry, Raw mango, Raw banana, Cucumber, Ladies-finger and tubers like potato, sweet potato, Colocasia/Taro root, Yam , German Turnip/Kohlrabi and Beetroot.

上述的蔬菜/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,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︒若用,應去除粗纖維或種子後再用︒ pachadi pachadi

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Grated coconut ground with spices is the key ingredient this

Another variety of curd raita/ pachadi of bitter-less and spice-less vegetable & tuber (mattroruvitha kaippu kaarppu rasangalattra kai kizhangugalin thayir raayitham/pachadi) 无苦无辣的蔬菜凝乳莱塔/ 帕刹笛(另一版本)

recipe, which is mixed with curds and any variety of cooked vegetable.

與香料一同磨碎的椰絲是這個食譜的關鍵食材,它可與 凝乳和任何種類的熟蔬菜搭配︒

Any variety of Vegetable/Tuber - 12 palam*

任何品種的蔬菜/塊莖

Choose good vegetables, cut them into slices and keep them. 選擇品質好的蔬菜,將其切成片狀並保存︒ pachadi pachadi

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Water - ¼ padi 淨水

Salt - ³⁄₁₆ Ru.wt 鹽

Add this to the boiling water which is on the stove. Then add the sliced vegetables/tuber to this and cook them. Once the vegetables are boiled, drain the water and let the vegetables cool.

將水倒入容器並煮沸︒鹽添入爐子上的沸水中︒然後將 切片的蔬菜/塊莖加入其中並煮熟︒菜熟後,將水瀝 乾,令其冷卻︒

Curd - ¼ padi 凝乳 Put this in a lead coated vessel and keep it aside. Then, 將其放在一個塗鉛容器中,放置一邊︒然後,

Mustard Seeds - ⅛ palam 芥菜籽

Red Chillis - ⅛ palam 紅辣椒

Turmeric Powder - veesam (¹/₁₆) palam 薑黃粉

Grated Coconut - 1½ palam 椰絲

Put these on an Ammikal (flat grinding slab) and grind it to a butter-like paste. Then, mix this with the curd in the lead coated vessel. Stir well.

**將上述食材放在Ammikal(平磨石板)上,研磨成黃油般 的糊狀︒然後,將其與塗鉛容器中的凝乳混合︒攪拌均 勻︒**

Powdered Salt - ¼ palam 鹽末

Add this also to the spice mixed curd. Then add the cooked

or roasted vegetables and smash them well. Then, prepare the seasoning as prepared in Recipe number 103, add it to the pachadi and use it.

**添鹽入混合了香料的凝乳中︒然後加入煮或烤熟的蔬 菜,並將其搗碎︒然後,依照第103道食譜中提到的方法 烹製調味料︒並將調味料加入到帕剎笛中,用之︒**

Vegetable/Tuber referred to above are - vegetables like yellow pumpkin, snake gourd, Hindu gooseberry, Raw mango, Raw pachadi pachadi

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banana, Cucumber, Ladies-finger and tubers like potato, sweet potato, Colocasia/Taro root, Yam , German Turnip/ Kohlrabi and Beetroot.

上述的蔬菜/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,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 Water - 1 padi 淨水

Boil the water on the firewood stove. Cut the vegetable/tuber into small pieces and add it to the water. Once the vegetables have cooked ¾th,

Another variety of Tamarind raita with vegetable/tuber (Kaikkizhangugalin mattroruvitha puliraayitham) 蔬菜罗望子莱塔 (另一版本)

**在柴火爐上燒開水︒將蔬菜／塊莖切成小塊並加入水中︒ 一旦菜煮至¾熟，**

Salt - ⅛ palam 鹽

Add this to the boiling vegetable/tuber. Once the vegetable/ tuber is cooked, remove the vessel from the stove and drain the water.

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**將其加入到煮沸的蔬菜*/塊莖中︒一旦蔬菜/塊莖煮熟, 將容器從爐子上移開,並瀝乾水︒

Water - ⅜ padi 淨水

Tamarind - ⅝ palam 羅望子

Put these two in a lead coated vessel and extract the tamarind pulp and remove the seeds and remnants. Heat the tamarind pulp and once it boils well, add the boiled vegetable/tuber in this. Then,

將二者放在一個塗鉛容器中,取羅望子的果肉,去籽除 渣︒加熱羅望子果肉,一旦它完全沸騰,將煮熟的蔬菜/ 塊莖加入其中︒隨後,

Mustard Seeds - ¼ palam 芥菜籽

Red Chilli - ¼ palam 乾紅辣椒

Sesame Seeds - ¼ palam 芝麻

Grated Coconut - 2 palam 椰絲

Turmeric Powder - ⅛ Ru.wt 薑黃粉

grind these ingredients into a butter-like paste using little water. Mix this paste in a padi water and pour this into the boiling pachadi. Then,

**用少量的水將上述原料研磨成黃油般的糊狀︒將其在 1 padi的淨水中攪開,並倒入沸騰的帕剎笛中︒然後,**

Salt - ¼ palam 鹽

Add this also to the pachadi and stir it well. After 10 minutes, remove the vessel from the firewood stove. Prepare the

seasoning like in the previous pachadi recipes and add it. Then,

**加鹽到帕剎笛中並攪拌均勻︒10分鐘後,將容器從柴火爐 中取出︒依照之前的帕剎笛食譜的方法烹製調料並加入︒ 然後,**

Asafoetida - 2 ku.wt 阿魏膠

Dissolve this in 1 Ru.wt water, then mix it with the pachadi and use it.

**將其溶於1 Ru.wt的水中,然後與帕剎笛混合並用之︒** pachadi pachadi

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Vegetable/Tuber referred to above are- vegetables like Yellow pumpkin, snake gourd, Hindu gooseberry, Raw mango, Raw banana, Cucumber, Ladies-finger and tubers like potato, sweet potato, Colocasia/Taro root, Yam , German Turnip/Kohlrabi and Beetroot.

上述的蔬菜/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,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︒若用,應去除粗纖維或種子後再用︒ pachadi pachadi

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Before making this pachadi, preparing this Methkootma is essential. It should be prepared as per the following method. 製作這道帕剎笛之前,準備五香雜豆粉是必不可少的︒

它應按以下方式備製︒