I am sure that Pachadi will find a place in the Chettiar breakfast as side dish at least once a week. Very similar in taste to sambar, but this is simpler and easier to make. Since it is made out of moong dhal,it is very easy to digest. Like Kosamalli this is also safe for young kids. Excellent side dish for Idly,Dosa and Idyappam.Even the beginners in cooking can try this as it rarely turns horrible. This should be neither too watery nor too thick. The consistency should be little more watery than hotel sambar.

Ingredients
Moong dhal-1 cup(2 handfulls)
Brinjal-3 to 4
Potato-1
Carrot-1(optional)
Big onion-1
Tomato-1
Green chillies-6
Coriander-2 or 3 bunches
Tamarind-a very small piece
Red chillie-1or2

Procedure
If you are having a very small cooker or a medium size one Pachadi can be made directly in that. While cooking directly in the cooker always remember to keep the stove in sim after the first whistle. If you are using a big cooker then keep the contents inside a vessel in the cooker.
Cut brinjal, potato and carrot into very small pieces. Cut the onion and tomato also into small pieces .Peel the chilies length wise. Put everything inside the cooker along with moong dhal .Add four cups of water, turmeric powder and salt .stir everything nicely. Close the cooker keep it in the stove. After the first whistle comes, keep the stove in sim, If it is placed directly in the cooker let it cook for 8 more minutes. If it is kept inside a vessel in the cooker cook for additional 5 minutes. Wait for the pressure in the cooker to go. Dissolve the tamarind in a small quantity of water and add to the Pachadi in the cooker.
Check for the consistency of the Pachadi after adding tamarind; if you find it thicker add 1 or 2 cups of water. Season the Pachadi with little mustard seed 2 red chilies,a pinch of asafoteda and curry leaf . Allow the Pachadi to boil for 3 or 4 minutes after seasoning. Finally garnish it with coriander leaves.