This is one of my favorite side dishes for Idli’s in the morning. It tastes really good when had with a lil bit of idli chilly powder. (Will update how to make the idli chilli powder soon as I learn to make it 
)How to cook Pachadi...
Get in the basket the following:
Moong Dal (Pasi paruppu) – 1/2 cup
Turmeric powder – 1 tsp
Green Brinjal – 4 chopped into small pieces
Potato – 1 chopped into small pieces
Green chilli – 2-3 chopped or slit
Small Onion – 5-6 no.s
Tamarind – 1 small lemon size
Mustard seeds – 1 tsp
Urad dal – 1 tsp
Cumin seeds – 1 tsp
Asfotedia (perungayam) – a pinch
Oil – 1 tsp
Salt – to taste, Preferably rock salt
Execute the following:
Soak the tamarind and salt in water.
Add the turmeric powder to moong dal and boil it till almost you can mash the dal. Be sure of the amount of dal, Too much of dal will make the pachadi look like sambhar and will be so thick.
Now add Brinjal, potato, green chillis, onion, tomato along with some water. Let it cook. Wait till the vegetables get soft.
Now squeeze the tamarind of the juices and add this juice to the boiling vegetables.
Heal oil in a kadai. Add mustard seeds, Urad dal, Cumin (jeera), asfotedia and curry leaves. Now add this to the vegetables. This is the tempering, and it adds flavor to the dish as long as you dont burn them down 
Check for taste and bring it down from flame when all vegetables are cooked. You can garnish it with coriander.
This is a very good side dish for idlis and dosas. It is a variation from sambhar.
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