Curd pachadi called Pumpkin Doriya (poosanikkaai doriya ennum thayirpachadi) 南瓜多利亚 —— 凝乳帕刹笛🔗

削去外皮,切成大塊,去掉種子,用刨絲器刨絲,加入到 凝乳中︒

Powdered Salt - ¾ palam 鹽末 Add this to the curd and then keep it closed one full day. On the next day, 將其加入到凝乳中,然後保持密封一整日︒次日,

Green Chilli - ½ palam 綠辣椒 Coriander Leaves - ¼ palam 香菜葉 pachadi pachadi

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原料

酸凝乳 南瓜 鹽末 香菜葉 薑 酥油 乾紅辣椒 芥菜籽 印度黑豆瓣 鷹嘴豆瓣 *Sour Curd Pumpkin Powdered Salt Coriander Leaves Ginger Ghee Red Chilli Mustard Seeds Split Black Gram/Urad Dal Split Bengal Gram/Chana Dal ½ padi 12 palam ¾ palam ¼ palam ¼ palam ¾ palam ⅛ palam ⅛ palam ¼ palam ¼ palam*

Ingredients

Chop both of these finely and add it to the pumpkin mixed curd.

將二者切成細末,加入到南瓜凝乳混合中︒

Ginger - ¼ palam 薑 Deskin this, grate it and mix it with the pachadi. 將其去皮,刨絲並與帕剎笛混合︒

Ghee - ¾ palam 酥油 Red Chilli - ⅛ palam 紅辣椒 Mustard Seeds - ⅛ palam 芥末籽 Split Black Gram/Urad Dal - ¼ palam 黑豆瓣 Split Bengal Gram/Chana Dal - ¼ palam 鷹嘴豆瓣 Prepare the seasoning using the above ingredients as per recipe number 22. Add it to the pachadi and use it. **依照第22道食譜的方法,用上述食材烹製調味料︒並將其 加入到帕剎笛中,用之︒**

Vegetables like yellow Pumpkin, Bottle Gourd, Cucumber, Kohlrabi/German Turnip, Beetroot, Radish, etc can also be used to prepare Doriya Pachadi.

蔬菜如黃南瓜、葫蘆、黃瓜、德國蕪菁、甜菜根、蘿蔔等 也可用於備製多利亞帕剎笛︒ pachadi pachadi

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Curd - ¼ padi 凝乳 Churn this well and put it in a lead coated vessel. 攪勻後放入塗鉛容器中︒

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, Coriander Curd Pachadi (pachchai millagaaium kotthummalliyum sernda thayir pachadi/ Denza) 青辣椒香菜凝乳帕刹笛

Green Chilli - 2 palam 青辣椒

Coriander Leaves - 1 palam 香菜葉

Grind these two on an Ammikal (flat grinding slab) and mix it with the curd.

在 Ammikal(平磨石板)上研磨兩樣食材並與凝乳混合︒

• 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 into the pachadi.

選擇一顆大檸檬︒用手掌按壓滾動,隨後切開去籽︒將 汁液擠入帕剎笛︒

Ghee - 1 palam 酥油 Red Chilli - ⅛ palam 紅辣椒 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ¼ palam 鷹嘴豆瓣 Mustard Seed - ⅛ palam芥菜籽 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︒並將 其加入到帕剎笛中︒

Asafoetida - 2 Ru.wt 阿魏膠

Dissolve this in a little water, then add it to the pachadi and use.

將其溶於少量水中,然後添入帕剎笛並用之︒ pachadi pachadi

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This dish is eaten along with rottis and pancakes, which is a prime food of Northern Maharashtrians.

這道菜與麵餅和煎餅一起吃,是北部馬哈拉施特拉邦人的 主食︒

Gingelly Oil - ½ palam 印度冷榨醇芝麻油 Pour this in a 2 ½ padi water capacity non-oxidising vessel and then heat it.

將其倒入一個 2½ padi 水容量的耐氧化容器中加熱︒