{"id":3161,"date":"2020-04-23T16:51:16","date_gmt":"2020-04-23T11:21:16","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3161"},"modified":"2020-04-23T16:51:16","modified_gmt":"2020-04-23T11:21:16","slug":"sour-pachadi-of-vegetables","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3161","title":{"rendered":"Sour Pachadi Of Vegetables"},"content":{"rendered":"\n<p class=\"has-medium-font-size\"><strong>Bhojana Patharthangal (Meal Items)<\/strong><\/p>\n\n\n<p class=\"has-medium-font-size\"><strong>Pachadis<\/strong><\/p>\n\n\n<p>Pachadi  refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Karnataka, Kerala and Tamil Nadu, pachadi is a side dish curry and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with mustard. <\/p>\n\n\n<p>Pachadi generally is a mildly spiced coconut and yogurt-based dish made with seasonal vegetables or fruits. It is made of fresh vegetables and is served as an accompaniment for rice and for snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used, such as the peel of the ridged gourd, cucumber, etc.<\/p>\n\n\n<!--WPRM Recipe 3163-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Sour Pachadi Of Vegetables<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/globalpress-new.hinduismnow.org\/wp-content\/uploads\/sites\/11\/2020\/04\/veg-150x150.jpg\" \/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t<p>Any vegetables like pumpkin, snake gourd, gooseberry, mangoes, raw banana,cucumbers, ladies finger or root vegetables like potatoes, sweet potatoes, cola caccia, turnip, beetroot etc.<\/p>\t<\/p>\n\t<div class=\"wprm-fallback-recipe-ingredients\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-instructions\">\n\t\t\t<\/div>\n\t<div class=\"wprm-fallback-recipe-notes\">\n\t\t<h3>Ingredients :<\/h3>\n<p>Vegetables &#8211; 12 palam<\/p>\n<p>Cardamom &#8211; \u215b padi<\/p>\n<p>Tamarind &#8211; \u00be palam<\/p>\n<p>Salt &#8211; \u215c palam<\/p>\n<p>Green Chillies &#8211; \u00bd palam<\/p>\n<h3>For Seasoning :<\/h3>\n<p>Ghee &#8211; \u00bd palam<\/p>\n<p>Red Chillies &#8211; \u00bc palam<\/p>\n<p>Black Gram &#8211; \u00bc palam<\/p>\n<p>Bengal Gram &#8211; \u00bc palam<\/p>\n<p>Mustard &#8211; \u215b palam<\/p>\n<h3>Method :<\/h3>\n<p>1. Boil or fry any one type of vegetable and cool it.<\/p>\n<p>2. Put cardamom and tamarind in a coated vessel and soak the tamarind in the water.<\/p>\n<p>3. Remove the seeds and add salt to it. Add the cooked vegetables and mash them.<\/p>\n<p>4. Fry green chillies in the ghee and add to the dish.<\/p>\n<p>5. Refer to seasoning method for the seasoning from recipe no. 22 (seasoning recipe)<\/p>\n\t<\/div>\n<\/div>\n<!--End WPRM Recipe-->\n","protected":false},"excerpt":{"rendered":"<p>Bhojana Patharthangal (Meal Items) Pachadis Pachadi refers to a traditional South Indian fresh pickle served as a side dish. Broadly translated, it refers to food which has been pounded. In Karnataka, Kerala and Tamil Nadu, pachadi is a side dish curry and is made with vegetable, yoghurt, coconut, ginger and curry leaves and seasoned with [&hellip;]<\/p>\n","protected":false},"author":48,"featured_media":3162,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"off","_et_pb_old_content":"","_et_gb_content_width":""},"categories":[29],"tags":[727,28,729,745,746,743,747],"_links":{"self":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3161"}],"collection":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/users\/48"}],"replies":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3161"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3161\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3162"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3161"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3161"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3161"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}