½-1 tsp Red chilli powder
½ tsp Methi / fenugreek seed powder
½ tsp jaggery
2 tbsp Oil
1/2 tsp Mustard
Few curry leaves
1-2 dry Red chilli
2 tbsp oil
Heat oil in a heavy base pan. Add finely chopped tomatoes.
Cook on medium to low stirring occasionally. Cook till the oil separates completely.
Add tamarind and jaggery, stir for a minute or two and remove from flame. Let it cool down.
Add salt, chilli powder and methi powder and mix. If you wish you may blend the tomato mixture into a smooth paste.
Heat oil in a pan. Add mustard seeds and allow seeds to crackle.
Add broken dry red chilli, curry leaves and fry for few seconds. Remove from flame.
Once cool add the tempering to the pachadi and mix well.
Enjoy the pachadi with steamed rice and ghee or with chapatti/roti
Store in the fridge.