Tomato Sweet Pachadi

Tomato Sweet Pachadi recipe with step-by-step photos. This healthy and nutritious sweet is served in Tamil Brahmin weddings and functions. Usually, tomato sweet pachadi is prepared with white sugar. For a change, I used jaggery and beetroot to give it a healthy and flavorful twist. It takes more time like 35 to 40 mins to get the right consistency, but it is worth it because the sweet and tangy taste of this pachadi is simply amazing. Kids are sure to love this sweet pachadi too. You can even serve it with bread toast in your breakfast. So friends, try this healthy tomato sweet pachadi and share your comments!

Furthermore, I would like to give some of my suggestions for making this tomato sweet pachadi. Traditionally, it is prepared by using tomatoes and white sugar. You can add 1&1/4 cups of sugar for 600 grams of tomatoes. Chop tomatoes into small pieces. Heat a heavy-bottomed pan, add sugar along with 1/4 cup of water. When the sugar melts, add chopped tomatoes, mix well. Keep this in a low heat and stir continuously for 40 to 45 mins. to reach the pachadi consistency. But I used only 1/3 cup of jaggery and beetroot for healthier.

Finally, you may also like my other Diwali sweets and savories recipes like Moong Dal Murukku,  Traditional Mysore Pak Recipe, Milk Halwa, Rava Ladoo, Boondi Ladoo, Pineapple Kesari, Badam Burfi, Carrot Halwa, Pumpkin Halwa, Beetroot Dates Halwa, Badam Kheer, Rasmalai Recipe, Milk Peda, Gulab Jamun, Kalakand, Kesari, Custard Halwa, Sweet Boondi, Kara Boondi, Butter Murukku, Thenkuzhal Murukku, Saffron Butter Cookies, Paruppu Vadai, Mixture Recipe and Urad Dal Vadai.

Tomato Sweet Pachadi 2021-03-20 05:29:16

Tomato Sweet Pachadi

Serves 6
Prep Time: 00:05
Cook Time: 00:40
Total Time: 00:45

Ingredients

• 600 grams Tomatoes
• 200 grams Beet Root
• 2 tbsp Ghee
• 10 no's Cashews
• 10 no's Raisins
• 6 no's Dates
• 1/3 cup Jaggery
• 1/4 cup Water
• Dash Cardamom Powder
• A pinch Salt

Instructions

• Heat a heavy bottomed pan with 1 tbsp of ghee.
• When the ghee melts, add cashews and fry until browned then add raisins and chopped dates, fry for few seconds and remove them from the heat.
• In the same pan add grated beet root, fry until it’s raw smell goes.
• Remove from the heat and cool down for some time.
• Place the chopped tomatoes and the cooked beet root in a mixie jar and grind it until you get a smooth paste.
• Now heat a pan with jaggery and water, when the mixture starts to boil, add the ground tomato paste, mix well, cover and cook for about 15 mins over low heat.
• Now add a pinch of salt, mix well.
• Then add the fried cashews, raisins, dates and 1 tsp of ghee, mix well and cook for another 10 mins.
• Also, add another 1 tsp of ghee, mix well and cook until it becomes thick and the ghee separates from the pachadi.
• At this stage add cardamom powder, mix well and switch off the heat.
• Finally, garnish it with chopped almonds while serving.

By Santhi Therese
The Indian Claypot

Heat a heavy-bottomed pan with 1 tbsp of ghee.

When the ghee melts, add cashewsand fry until browned then add raisins

and chopped dates, fry for few seconds and remove them from the heat.

In the same pan add grated beetroot, fry until its raw smell goes.

Remove from the heat and cool down for some time.

Place the chopped tomatoes and the cooked beetroot in a mixie jar

and grind it until you get a smooth paste.

Meanwhile, heat a pan with jaggery and water,

when the mixture starts to boil, add the ground tomato paste, mix well,
cover and cook for about 15 mins over low heat.

Then add a pinch of salt, mix well.

Then add the fried cashews, raisins, dates and 1 tsp of ghee, mix well
and cook for another 10 mins.

Also, add another 1 tsp of ghee, mix well and cook until it becomes
thick and the ghee separates from the pachadi.

Finally, add cardamom powder, mix well and switch off the heat.