{"id":3206,"date":"2020-04-24T12:15:43","date_gmt":"2020-04-24T06:45:43","guid":{"rendered":"https:\/\/dev-global-press.pantheonsite.io\/?p=3206"},"modified":"2020-04-24T12:15:43","modified_gmt":"2020-04-24T06:45:43","slug":"white-pumpkin-doriya-curd-pachadi","status":"publish","type":"post","link":"https:\/\/globalpress-new.hinduismnow.org\/?p=3206","title":{"rendered":"White Pumpkin Doriya 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 3208-->\n<div class=\"wprm-fallback-recipe\">\n\t<h2 class=\"wprm-fallback-recipe-name\">White Pumpkin Doriya Curd Pachadi<\/h2>\n\t<img class=\"wprm-fallback-recipe-image\" src=\"https:\/\/dev-global-press.pantheonsite.io\/wp-content\/uploads\/2020\/04\/pumpkin-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>Pumpkin &#8211; 12 palam<\/p>\n<p>Sour Curd &#8211; \u00bd padi<\/p>\n<p>Salt &#8211; \u00be palam<\/p>\n<p>Green Chillies &#8211; \u00bd palam<\/p>\n<p>Coriander Leaves &#8211; \u00bc palam<\/p>\n<p>Ginger &#8211; \u00bc palam<\/p>\n<h3>For Seasoning :<\/h3>\n<p>Ghee &#8211; \u00be 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<h3>Method:<\/h3>\n<p>1. De-skin the pumpkin, remove the seeds and grate it.<\/p>\n<p>2. Put sour curd in a lead coated vessel. Add powdered salt, to the curd and cover it. Set aside for the whole night.<\/p>\n<p>3. Cut green chillies, fresh coriander leaves into small pieces, mix it with the curd and pumpkin.<\/p>\n<p>4. Scrap the skin of the ginger and put it in the pachadi and mix well. Refer to recipe no. 22 method of seasoning.<\/p>\n<p>5. Vegetables like pumpkin, cucumber, radish, turnip and squash can be used.<\/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":3207,"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\/3206"}],"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=3206"}],"version-history":[{"count":0,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/posts\/3206\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=\/wp\/v2\/media\/3207"}],"wp:attachment":[{"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3206"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3206"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/globalpress-new.hinduismnow.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3206"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}