Pachadi

Ingredients
Items	Qnty	Comments
Potato	1 medium size	(tamil:urulaikilangu)
Brinjal	1 medium size	(tamil:kathirrikkai)
Onion	1 whole onion small size	(tamil:vengayam)
Green Chillies	3	(tamil:pachai milagai)
Green Gram (or) Moong dhal	1/3 cup	(tamil:pasi paruppu)
Turmeric powder	¼ teaspoon	(tamil:manjal thul)
Tamarind	1 lemon size	(tamil:Puli)
Green Curry Leaves	10 leaves	(tamil:Karuvepilai)
Mustard seeds	½ teaspoon	(tamil:kadugu)
Urad dhal	¼ teaspoon	(tamil:ulluntham paruppu)
Asafoetida	¼ teaspoon	(tamil:perungayam)
Salt	3/4 teaspoon	or as required
Oil	2 teaspoons	For frying

Method

1. Scrape off the skin from potato and cut it into thin rectangular pieces.

2. Cut the brinjal in the same way and put the cut pieces in water so that it doesn’t change color.

3. Finely cut the onions and slit the chillies.

4. Pressure cook the moong dhal by adding little amount of water and turmeric powder.Keep it for 3 whistles or 5-10 minutes.

5. Soak the tamarind in water and keep it aside.After some time make it into a thick paste and strain it.Add 1/2 cup of water to it.

6. Take a sauce pan and add the cut onions,chillies,potatoes,brinjal and pour 1 cup of water over it.Bring to a boil.

7. When the potato and brinjal pieces are quiet soft add turmeric powder and salt and stir well.

8. Now add the cooked dhal and tamarind juice and stir well.

9. Allow the mixture to boil for 10 minutes in medium flame.

10. When it gets to a thick consistency off the stove.

11. Now heat 2 teaspoons of oil in small tawa .

12. Add the mustard seeds,urad dhal,asafoetida and curry leaves in that order and allow to splutter.

13. Pour this into the already cooked dhal mixture and stir well.Allow to boil for 2 minutes.

14. Transfer to a serving dish.

Tips

· Serve hot with idly or idiyappam.

· This is a very easy recipe to cook and tastes good too.