Take 12 pieces of dried Gooseberries/Nellikai and soak it hot water for 30 mins to 1 hour.
Once it's soft add in the green chili and fresh grated coconut in a mixer along with the Gooseberry and grind to a smooth paste.
I add yogurt instead of the water while grinding. Make sure it's a nice smooth paste
Beat the curd and salt to a nice smooth texture by breaking any lumps. Then add in the coconut spice paste and mix well.
Heat oil in a pan and then add mustard seeds. Once mustard seeds splutters add in the urad dal. Let it turn golden brown.
Turn off the pan and add in the curry leaves and hing. The heat in the pan is enough to saute.
Then add this tempering to the Pachadi. Sprinkle coriander leaves in the end. I love the flavor of coriander leaves in this pachadi.( It is optional).