Dry roast the sesame seeds and the cumin seeds separately and set aside
Heat oil in a pan and add the fenugreek seeds, once they turn brown add the green chili and chopped tomatoes and fry for a min.
Add turmeric, salt and jaggery and tamarind pulp and cook covered for 10-12min or till the water is completely evaporated. Take off the heat and set aside to cool.
Blend the roasted sesame seeds and the cumin seeds to a fine powder in a blender jar. Add the cooked tomato mixture to the powdered sesame seed mixture and blend to a fine paste.
Transfer the contents from the blender jar to a clean bowl and set aside.
Heat oil in a pan and add the mustard seeds. Once they sputter add the urad dal and fry till they turn brown.
Add the curry leaves, red chili flakes and fry till the curry leaves turn crisp. Stir in the asafetida and take off the heat.
Add the seasoning mixture to the prepared pachadi serve immediately.
The tamarind pulp can be skipped if the tomatoes you are using, are sour.
The red chili flakes can be substituted with red chili.