curd pachadi called pumpkin doriya (pooṣaṇikkāai doriya ennum thayirpachadi)
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南瓜多利亞 —— 凝乳帕剎笛
| ingredients | 原料 | |
|---|---|---|
| Sour Curd | ½ padi | 酸凝乳 |
| Pumpkin | 12 palam | 南瓜 |
| Powdered Salt | ¾ palam | 鹽末 |
| Coriander Leaves | ¼ palam | 香菜葉 |
| Ginger | ¼ palam | 薑 |
| Ghee | ¾ 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 |
| Split Bengal Gram / Chana Dal | ¼ palam | 鷹嘴豆瓣 |
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. 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 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。