curd raita/pachadi of bitter-less and spice-less vegetable & tubers (kaippu kaarppu rasangalattra kai kizhangugalin thayir-raayitham/pachadi) 無苦無辣的蔬菜凝乳萊塔 / 帕剎笛🔗

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 Tamarind - ¾ palam 羅望子 Pour this in a vessel, place it on the firewood stove and boil. 將其倒入一個容器中，放在柴火爐上煮沸。

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. 將這些加入爐子上的沸水中。然後將切好的蔬菜／塊莖 加入其中並煮熟。菜熟後，瀝乾水，令其冷卻。

Curd - ¼ padi 凝乳 Put this in a lead coated vessel and keep it aside. Then, 將其放入一個塗鉛容器中，放置一邊。隨後，

Red Chilli - ⅛ palam 乾紅辣椒 Fenugreek seeds - ⅛ palam 胡蘆巴籽 Cumin Seeds - veesam (¹/₁₆) palam 孜然 Mustard Seeds - veesam (¹/₁₆) palam 芥菜籽 Roast each of the above ingredients separately in little ghee. Then mix them together, sprinkle some water and grind. While grinding, 用少量酥油中分別煸炒上述每種原料。然後將其混合在 一起，灑一些水並研磨。研磨時，

Grated Coconut - 2 palam 椰絲 add this also with the spice and grind into a butter - like paste. Then, mix this with the curd which is in the lead coated vessel. Add the prepared vegetable/tuber in the spice mixed curd and mix it well. 將其加入香料中，並研磨成黃油般的糊狀。然後，將其 與鉛塗容器中的凝乳混合。在香料混合的凝乳中加入準 備好的蔬菜／塊莖，並攪拌均勻。

Ghee - ½ palam 酥油 Red Chilli - ⅛ palam 紅辣椒 Mustard Seed - ⅛ palam 芥末籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Prepare the seasoning as per recipe number 22. Add it to the pachadi, Mix and then use. 依第22道食譜所述的方法，用上述材料烹製調味料，並將 其加入到帕剎笛中，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。