| 翻訳と辞書 |
pachadi
Pachadi ((テルグ語:పచ్చడి), (タミル語:பச்சடி), (マラヤーラム語:പച്ചടി)) refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian achaar.
It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used viz. peel of ridged gourd known as ''beerapottu pachadi''〔(【引用サイトリンク】url=http://en.petitchef.com/recipes/beera-pottu-kura-fid-1054938 )〕 in Telugu. The Telugu pickle (pachadis) are very hot and spicy to taste; the vegetables used are more or less raw or sautéed in peanut oil to give a delicious taste.
==Etymology==
It is a portmanteau of the words பச்சை (pachai; meaning green or raw) and அடி (adi; meaning to pound). It is an example of ''punarcci'' in Tamil.
抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』
■ウィキペディアで「pachadi」の詳細全文を読む
スポンサード リンク
| 翻訳と辞書 : 翻訳のためのインターネットリソース |
Copyright(C) kotoba.ne.jp 1997-2016. All Rights Reserved.
|
|