another variety of tamarind raita with vegetable/tuber (kaikkizhangugalin mattroruvitha puliraayitham) 蔬菜羅望子萊塔 ( 另一版本 )
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| ingredients | 原料 | |
|---|---|---|
| Vegetable/Tuber | 12 palam | 蔬菜／塊莖 |
| Water | 1 padi | 水 |
| Salt | ⅕ palam | 鹽 |
| Water | ⅜ padi | 淨水 |
| Tamarind | ⅕ palam | 羅望子 |
| Mustard Seeds | ¼ palam | 芥菜籽 |
| Red Chilli | ¼ palam | 乾紅辣椒 |
| Sesame Seeds | ¼ palam | 芝麻 |
| Turmeric Powder | ⅛ Ru.wt | 薑黃粉 |
| Grated Coconut | 2 palam | 椰絲 |
| Ghee | ½ Palam | 酥油 |
| Red Chilli | ⅛ palam | 乾紅辣椒 |
| Mustard Seeds | ⅛ palam | 芥菜籽 |
| Split Black Gram/Urad Dal | ¼ palam | 印度黑豆瓣 |
| Asafoetida | 2 ku.wt | 阿魏膠 |
| Water | 1 Ru.wt | 淨水 |
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 ¾ th, 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 - ⅕ 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. 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。
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。