green chilli, coriander curd pachadi (pachchai millagaaium kotthummalliyum sernda thayir pachadi/ denza)
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青辣椒香菜凝乳帕刹笛
| ingredients | 原料 | |
|---|---|---|
| Curd | ¼ padi | 凝乳 |
| Powdered Salt | ⅜ palam | 鹽末 |
| Green Chilli | 2 palam | 青辣椒 |
| Coriander Leaves | ¼ palam | 香菜葉 |
| Lemon | 1 | 檸檬 |
| Ghee | 1 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 |
| Asafoetida | 2 Ru.wt | 阿魏膠 |
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 - 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。