pachadis
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(pachadigal) 帕刹笛
This dish is an accompaniment to our prominent dish rice, just like dal.
這是一道著名的配飯菜，像豆類菜品一樣。
curd pachadi of bitter-less and
spice-less vegetable & tuber
(kaippu kaarppu rasangalattra
kai kizhangugalin thayirpachadi)
無苦無辣的蔬菜凝乳帕剎笛
ingredients 原料
| Vegetable / Tuber
- | 12 palam | 蔬菜／塊莖
- | | Curd | ¼ padi | 凝乳 |
| Salt | ¼ palam | 鹽 | | Green Chilli | ½ palam | 青辣椒 | | 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 | | Split Bengal Gram/Chana Dal | ¼ palam | 鷹嘴豆瓣 |
Any variety of Vegetable / Tuber - 12 palam 任何品種的蔬菜／塊莖 Choose good and big vegetables. Place it on live coal and let it cook. Keep turning it around such that all parts of the vegetable cook well. Else, boil the vegetable in water. Then take it and cool it. 選品質好且飽滿的蔬果。置於活炭上炙烤。持續翻轉，使 菜熟透。此外，或可水煮。然後取出並冷卻。
Curd - ¼ padi 凝乳
Salt - ¼ palam 鹽
Put these two in a lead coated vessel.
將此二者放入塗鉛容器中。
Green Chilli - ½ palam 青辣椒 Remove the stalk and chop into small pieces. Roast it in ghee and add to the curd. Peel the burnt or cooked vegetable/tuber, put it in the curd and smash it well. If the vegetable/tuber is added when hot, the curd will break and become water. 去梗，切成小片。在酥油中煸烤後添入凝乳中。削去烤焦 部位，熟菜去皮，放入凝乳中搗碎。如果在菜尚熱時放， 凝乳會被破壞而化水。
Ghee - ½ palam 酥油 Put this in an iron ladle and heat it on the firewood stove. Once the ghee is heated, 將其倒入鐵勺中，在柴火爐上加熱。油熱後，
Red Chilli - ⅛ palam 乾紅辣椒 Split Black Gram/ Urad Dal - ¼ palam 印度黑豆瓣 Mustard Seeds - ⅛ palam 芥菜籽 Split Bengal Gram/ Chana Dal - ¼ palam 鷹嘴豆瓣 Using these ingredients, prepare the seasoning as per the 22nd recipe and add it to the prepared pachadi. 依照第22道食譜的方法，以上述食材烹製調味料，並將 其添入備好的涼菜中。
Vegetable / Tuber referred to above are — vegetables like Yellow pumpkin, Snake gourd, Indian gooseberry/Amla, Raw Mango, Raw Banana, Cucumber, Ladies-finger etc. and tubers like Potato, Sweet potato, German Turnip/Kohlrabi, Beetroot. 上面提及的蔬果／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，以及塊莖 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。若使用，應去除粗纖維或種子後再用。