another variety of curd raita/🔗

Grated coconut ground with spices is the key ingredient this 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。

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, Indian 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。