milk pachadi of bitter-less and spice-less vegetable & tuber (kaippu kaarppu rasangalattra kai kizhangugalin paalpachadi) 無苦無辣的蔬菜牛奶帕剎笛🔗

Any variety of Vegetable / Tuber - 12 palam 任何品種的蔬菜/塊莖 Roast directly on live coal or boil it. Then take it and cool it. 直接放置於活熱煤上烤或煮熟。然後將其冷卻。

Milk - ¼ padi 牛奶 Pour this in a lead coated vessel and boil it. 將其倒入一個塗鉛容器中，然後煮沸。

Grated Coconut - 1 palam 椰絲 Salt - ⅛ palam 鹽 Put these two in the lead coated vessel with milk. Then, add the roasted or boiled vegetable to the milk and smash it. 將二者放入塗鉛容器，並加入牛奶。然後，在奶中加入 烤或煮熟的蔬菜，並將其搗碎。

Ghee - ½ palam 酥油 Mustard Seed - ⅛ palam 芥末籽 Split Black Gram/Urad Dal - ¼ palam 印度黑豆瓣 Split Bengal Gram/Chana Dal - ¼ palam 孟加拉豆瓣 Prepare the seasoning as per recipe 22 using the above men-tioned ingredients and add it in the pachadi. 依第22道食譜所述的方法，用上述材料備製調味料，並 將其加入到帕剎笛中。

Vegetables/Tuber referred to above are bitterless vegetables like Brinjal, Indian Gooseberry, Raw Banana, yellow Pumpkin and spice-less tubers like Potato, Sweet Potato, German Turnip/ Kohlrabi, Beetroot. 上述的蔬菜／塊莖是無苦味的蔬菜，如茄子、印度醋栗、 生香蕉、黃南瓜和無辣味的塊莖，如土豆、番薯、德國 蕪菁、甜菜根。