Tomato Pachadi

This time I chose
Tomato Pachadi from My Kitchen Trials hosted by Raajani, under this recipe, we
cooked tomatoes with sugar and nuts. Mostly pachadi are savoury in taste as my
knowledge but this time we made completely sweet in taste. It’s just like jam
or spread. You can spread this pachadi on bread and prantha. I serve this pickle with Chop Chop Chapati.
Pachadi refers to a traditional South
Indian side-dish. Broadly translated, it refers to food which has been
pounded. The definition of the word ‘Pachadi’ is different among different
South Indian regions. While in Kerala and Tamil Nadu, pachadi is
a side-dish curry similar to the north Indian Raita, in Andhra
Pradesh, pachadi is a fresh pickle and has very low shelf life, a maximum of
two or three days. It is made of fresh vegetables and is served as an
accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of
vegetables are included. In the states of Kerala and Tamil Nadu, pachadi is
eaten fresh and typically made of finely chopped and boiled vegetables with coconut,
green or red chillies and tempered in oil with mustard seeds, ginger and
curry leaves. Pachadi is commonly eaten with rice and a lentil curry.

Recipe Source: My Kitchen Trials
Preparation Time: 5 Minutes
Cooking Time:  15 Minutes
Serving: Half Cup

2 Large sized Tomatoes, Chopped
1/6 Cup Sugar
1/6 Cup Water
2-3 Dates, Chopped, Seedless
1 Tsp. Raisins and Cashews, Chopped
1/2 Tbsp. Clarifying Butter/ Desi Ghee
Add the water, tomatoes and sugar together in one thick bottom pan
and cook till to soft and look like jam or spread on low flame and its takes
nearby 15 minutes in cook. Heat the ghee in another pan and sauté cashew,
raisin and dates for few minutes. Add this sauté date and nuts into the
tomatoes mixture. Serve this tomato pachadi with chapati and rice.

Submit this recipe with the following events:

Blogging Marathon page for the other Blogging Marathoners doing BM#20
Tomato And Pickle Event Hosted By Ammaji Recipes

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