{"id":3168,"date":"2020-04-24T11:10:36","date_gmt":"2020-04-24T05:40:36","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3168"},"modified":"2020-04-24T11:10:36","modified_gmt":"2020-04-24T05:40:36","slug":"curd-pachadi","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3168","title":{"rendered":"Curd Pachadi"},"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 3176-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Curd Pachadi<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/04\/curd-150x150.jpg\" \/>\t<p class=\"wprm-fallback-recipe-summary\">\n\t\t\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 or Tubers &#8211; 9 palam<\/p>\n<p>Salt &#8211; 3\/16 r.e<\/p>\n<p>Water &#8211; \u00bc padi<\/p>\n<p>Red Chillies &#8211; \u215b palam<\/p>\n<p>Asafoetida &#8211; \u215b palam<\/p>\n<p>Cumin Seed &#8211; 1\/16 palam<\/p>\n<p>Mustard &#8211; 1\/16 palam<\/p>\n<p>Grated Coconut &#8211; 2 palam<\/p>\n<p>Curd &#8211; \u00bc padi<\/p>\n<p>Salt &#8211; \u00bc palam<\/p>\n<h4>For Seasoning :<\/h4>\n<p>Red Chillies &#8211; \u215b palam<\/p>\n<p>Mustard &#8211; \u215b palam<\/p>\n<p>Black Gram &#8211; \u00bc palam<\/p>\n<p>Ghee &#8211; \u00bd palam<\/p>\n<h4>Method:<\/h4>\n<p>1. Pumpkin, snake gourd, gooseberry, mango, raw banana, cucumber, lady\u2019s finger, potato, sweet potato and turnip are some of the vegetables and root vegetables which can be used.<\/p>\n<p>2. Select good vegetables, cut and remove the veins.<\/p>\n<p>3. Boil it in \u00bc padi of pure water in a vessel along with the salt and drain the water.<\/p>\n<p>4. Fry red chillies, asafoetida, cumin seed, mustard in ghee and fry it. Grind it by adding a little water.<\/p>\n<p>5. Add grated coconut to the ground mixture and grind it again smoothly. Set aside curd in a coated vessel and add this ground mixture and the boiled vegetables. Mix well.<\/p>\n<p>6. Add powdered salt to the vegetables.<\/p>\n<p>7. Refer to recipe no. 22 (seasoning recipe) for season the Pachadi.<\/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":3175,"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\/3168"}],"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=3168"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3168\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3175"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}