Daangarmath Thayir Pachadi 黑豆粉凝乳帕刹笛🔗

to prepare pachadi, it is called daangarmath. **乾裂的黑豆瓣 ——搥打,搗碎,揚去外殼︒像洗海螺一樣 清洗乾淨,然後用研磨機將其磨成像 kumkum(朱砂)一樣 的細粉︒儘管這只是黑豆粉,但由於它是用來準備帕剎笛 的,因此被稱為Daangarmath︒**

Curd - ¼ padi 凝乳

Put this in a lead coated vessel and churn well.

將其放入一個塗鉛容器中,攪拌均勻︒ pachadi pachadi

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Powdered Salt - ⅜ palam 鹽末 Add this to the churned curd in the lead coated vessel. 將其加入塗鉛容器中攪拌好的凝乳中︒

Green Chilli - ½ palam 青辣椒 Finely chop, roast in ghee and add to the curd. 切碎,在酥油中煸炒並加入凝乳中︒

Lemon - 1 顆檸檬

Choose a big lemon. Press and roll it with the palm, then cut it and remove the seeds. Squeeze the juice onto the curd. 選擇一顆大檸檬︒用手掌按壓滾動,隨後切開去籽︒將 汁液擠在凝乳上︒

Daangarmath - 1 palam 黑豆粉 Add this to the curd and mix well. It should not have lumps and should be like butter. After mixing, 將其加入到凝乳中並攪拌均勻︒它不應该有結塊,應像 黃油一樣︒攪拌後,

Ghee - ½ palam 酥油 Red Chilli - ⅛ palam 乾紅辣椒 Mustard Seed - ⅛ palam 芥菜籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ¼ palam 鷹嘴豆瓣 Prepare seasoning using the above ingredients as per recipe number 22 and add it to the pachadi.

**依照第22道食譜的方法,用上述食材烹製調味料︒**

This pachadi can also be prepared using 4 padi water and ¾ palam tamarind. The usage of this pachadi is also the same as methkootma pachadi.

**這道帕剎笛也可以用4 padi淨水加 ¾ palam羅望子製作︒ 這道帕剎笛的用法也與五香雜豆粉帕剎笛相同︒** pachadi pachadi

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Sour Curd - ½ padi 酸凝乳 Put this in a lead coated vessel. 將其放入一個塗鉛容器中︒

Pumpkin - 12 palam 南瓜

Peel the outer skin, cut into big pieces, remove the seeds, grate using a grater and add it to the curd.