Split Bengal Gram Flour Pachadi (kadalaimaavu pachadi/Jhunka) 鹰嘴豆粉帕刹笛
Red Chilli - veesam (¹/₁₆) palam 乾紅辣椒 Split Black Gram/Urad Dal - veesam (¹/₁₆) palam 印度黑豆瓣 Mustard Seeds - ⅛ palam 芥菜籽 Asafoetida - 3 ku.wt 阿魏膠
Prepare the seasoning using the above ingredients in the heated oil, as per recipe number 22. Once the seasoning is ready,
用上述食材在熱油中備製調味料,依照第22道食譜所述的 方法︒一旦調料準備好了, pachadi pachadi
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| Ingredients | 原料 | |
|---|---|---|
| Gingelly Oil | ½ palam | 印度冷榨醇芝麻油 |
| Red Chilli | ¹⁄₁₆ palam | 乾紅辣椒 |
| Mustard Seeds | ⅛ palam | 芥菜籽 |
| Split Black Gram/Urad Dal | ¹⁄₁₆ palam | 印度黑豆瓣 |
| Asafoetida | 3 ku.wt | 阿魏膠 |
| Turmeric Powder | ⅛ Ru.wt | 薑黃粉 |
| Water | 1⅛ padi | 淨水 |
| Powdered Salt | ⅝ palam | 鹽末 |
| Roasted Red Chilli Powder | ⅛ palam | 烤紅辣椒粉 |
| Cumin Seeds Powder | ¼ palam | 孜然粉 |
| Grated Dry Coconut | ¼ palam | 乾椰絲 |
| Coriander Leaves | ¼ palam | 香菜葉 |
| Split Bengal Gram Flour/Besan | ¼ padi | 鷹嘴豆粉 |
Turmeric Powder - ⅛ Ru.wt 薑黃粉 add this to the seasoning and mix. 將其添加到調味料中並混合︒
Water - 1 ⅛ padi 淨水 Add this to the turmeric powder mixed seasoning and heat it. Once it starts boiling, 將其加入到薑黃粉混合調料中,然後加熱︒一旦水沸騰,
Powdered Salt - ⅝ palam 鹽末 Roasted Red Chilli Powder - ¼ palam 烤紅辣椒粉 Cumin Seeds Powder - ¼ Ru.wt 孜然籽粉 Grated Dry Coconut - 1 palam 乾椰絲 Add these to the boiling water. 將其加入到沸騰的水中︒
Coriander Leaves - ¼ palam 香菜葉 Cut off the roots, chop the leaves finely and add to the boiling water.
切掉根部,把葉子切得很細,加入沸水中︒
Split Bengal Gram Flour/Besan - ¼ padi 鷹嘴豆粉 Sprinkle this little by little on the boiling water and continuously stir to ensure that no lumps are formed. Once it starts boiling and becomes like a pudding, remove it from the stove and place it on live coal for 5 minutes. Then, use it. 將豆粉一點一點地撒入沸水,並不斷攪拌,以確保没有結