Boil the green chillies in the tamarind juice, till tender.
Add salt to taste but a little towards the higher side.
When the tamarind-chilly mix thickens to a spreading consistency, remove from fire.
Add the jaggery while the mix is hot.
Close the vessel and keep aside for half an hour.
Meanwhile, roast the linseed followed by the mustard seeds and powder both together and set aside.
Open the vessel and stir well to mix the melted jaggery.
Add the mustard-linseed powder.
Heat a little oil in a small frying pan.
Splutter mustard seeds.
Add dry red chillies, fenugreek seeds and curry leaves.
Pour the above seasoning into the pachadi.
Cool thoroughly and store in a clean, dry and airtight bottle.
:- Can be served as an accompaniment to rice or as a chutney for snacks.