{"id":3198,"date":"2020-04-24T12:07:08","date_gmt":"2020-04-24T06:37:08","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3198"},"modified":"2020-04-24T12:07:08","modified_gmt":"2020-04-24T06:37:08","slug":"dangarmath-curd-pachadi","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3198","title":{"rendered":"Dangarmath 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 3202-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">Dangarmath Curd Pachadi<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/04\/Dangar-Pachadi-3-1-150x150.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<p>Ingredients :<\/p>\n<p>Curd &#8211; \u00bc padi<\/p>\n<p>Salt &#8211; \u215c palam<\/p>\n<p>Green Chillies &#8211; \u00bd palam<\/p>\n<p>Dangarmath &#8211; 1 palam<\/p>\n<p>For Seasoning :<\/p>\n<p>Ghee &#8211; \u00bd palam<\/p>\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>Bengal Gram &#8211; \u00bc palam<\/p>\n<p>Method:<\/p>\n<p>1. Dry the black gram and clean it without the husk. Put it in a machine and grind it to smooth powder. This is called Dangarmath.<\/p>\n<p>2. Put curd in a coated vessel and mix and stir well. Put powdered salt in the curd.<\/p>\n<p>3. Cut green chillies into small pieces, fry it in the ghee and put it in the curd. Cut and squeeze a big lemon, de-seed it and put it in the curd.<\/p>\n<p>4. Dangarmath can be added into the curd and mixed well without any lumps.<\/p>\n<p>5. Refer recipe no. 22 for seasoning method for seasoning.<\/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":3201,"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\/3198"}],"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=3198"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3198\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3201"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3198"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3198"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3198"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}