Tomato sweet pachadi | Thakkali sweet pachadi | Popular Tamil brahmin wedding style thakkali pachadi recipe – Kalyana sweet pachadi recipe with full video and step by step instructions.
Thakkali sweet pachadi is mom’s signature dish and amma makes it quite often during our childhood days. It is a very easy recipe and with few ingredients. If you have attended any Tamil Brahmin weddings, next to payasam and thayir pachadi, this sweet pachadi will be served. Instead of this, we make fruit pachadi or sweet kosumalli too. I am not a big fan of this thakkali jam, as we call it, but later after marriage started liking it.
Though I have posted this in Jeyashri’s Kitchen many years back, recently I made this pachadi for an ayush homam function of a friend’s daughter here. I felt sweet pachadi was missing from the menu and so made it as a surprise to the host. It was a super hit among all our friends. Since everyone asked for the recipe I thought I will make it again and update this post with a full video. Even while making for the festival I thought I will take a video but since it was the bulk quantity I know it would be time-consuming and so didn’t attempt to do it.
You can use nattu thakkali and bangolore thakkali in equal quantitates for making this Sweet pachadi.
Also check out my
Thakkali sweet pachadi
Thakkali sweet pachadi
Ingredients
- 3 cups tomato finely chopped
- 1 cup sugar
- ¼ cup water
- ¼ tsp cardamom powder
- 2 tsp ghee
- Few cashew nuts
- 4 dates chopped
- 2 tsp raisins | dry grapes
Instructions
- Method:
- In a heavy bottomed pan add the finely chopped tomatoes.
- Add the sugar and ¼ cup water to this.
- Mix well and let this cook for 40 minutes.
- Initially keep the flame in medium.
- After 10 minutes keep it low and cook.
- Keep stirring in between.
- After 15 minutes the mixture will be watery.
- Keep stirring.
- After 30 minutes the mixture will become slightly thick and the tomatoes will be mushy.
- We should cook it till it becomes glossy and the watery texture is gone.
- After 35 minutes, add the cardamom powder and cook for 5 minutes.
- Switch off the flame.
- In a pan add ghee and add the cashew nuts.
- Once it is half roasted, add the raisins and chopped dates.
- Saute in medium low flame till the cashew nuts becomes golden brown.
- Turn off the stove and transfer this to the tomato sweet pachadi.
- Mix well.
- Thakkali sweet pachadi is ready.
Video
Notes
- In a heavy-bottomed pan add the finely chopped tomatoes.
- Add the sugar and ¼ cup water to this.
- Mix well and let this cook for 40 minutes.
- Initially keep the flame in medium.
- After 10 minutes keep it low and cook.
- Keep stirring in between.
- After 15 minutes the mixture will be watery.
- Keep stirring.
- After 30 minutes the mixture will become slightly thick and the tomatoes will be mushy.
- We should cook it till it becomes glossy and the watery texture is gone.
- After 35 minutes, add the cardamom powder and cook for 5 minutes.
- Switch off the flame.
- In a pan add ghee and add the cashew nuts.
- Once it is half roasted, add the raisins and chopped dates.
- Saute in medium-low flame till the cashew nuts become golden brown.
- Turn off the stove and transfer this to the tomato sweet pachadi.
- Mix well.
- Thakkali sweet pachadi is ready.
Notes:
- If you get naatu thakkali and Bangalore tomatoes, take them in equal quantity and make this pachadi.
- Tomato sweet pachadi | Kalyana thakkali pachadi stays good for 10 days in the refrigerator.
Sounds amazing J, please pack a bottle for me 🙂 We make in a different way, this one with dates and nuts are new to me..
wow am drooling dear…yummy pachadi…..mouthwatering too…
Delicious looking sweet pachadi. Excellent preparation.
Deepa
Hamaree Rasoi
lovely click… yummy! I love this too…
This looks super tempting…yum..
never had this one..no wonder u call it jam as it has all d sweeet things in it
Hi!
I love this sweet pachadi! Its colorful! A must try recipe!
mm..my mouth is watering seeing this
Oh this is an awesome dish.. hv tasted in weddings..hv bookmarked it will try it soon..
never heard of it. Looks appetizing!
Will try them sometime.
Sounds interesting…yummy
We call it tomato jam..I can slurp and lick the spoon clean..Luv this.
Wow wonderful preparation really appealing to the eyes, sounds interesting!!
Your pictures are so tempting that I'm now yearning for some Kalyana Saapadu 😉
That sweet pachadi looks very yum…what lovely texture it has got.
Looks so amazing….love the colour ..yum
Oh..yum..yum..lovely color and beautiful Pachadi!
Lite Bite
Oh I love this – could never get enough of this at weddings. Looks so good.. very sweet of your mom to make this for your blog.
Amazing and wonderful. Never heard of it
Something new but sounds interesting. I guess the taste will be like sweet and tangy.
Bookmarked! I am definitely going to make this.
Good to have you back!
Pachadi looks tangy and mouthwatering!
Lovely sweet pachadi…I am simply craving to have some 🙂
Very tempting and delicious chutney…my mom also use to make this chutney with aloo paranthas..
Slurp,fingerlicking pachadi..
My fav. one …as u said , had this only in weddings and functions …would love to try it soon ..
I made this and it came out good, thanks for sharing the recipe!
hi,
looks yummy, I have had this in marriages and always used to wonder how it's made. Your recipe looks so simple. Will surely try this weekend.
little confused u have said to addwater to sugar in step1 and said not to add any water in step2 pls explain
Nithya,
Add water to sugar, but after adding the tomatoes do not add water.
Will make it clear in the post too. thanks
Looks gr8! Will try this week end!
How long does it stay gud? After adding sugar and water, should we have to wait till it melts or boil or any other consistency..? Pls clarify.
This stays good for for 10 days. You need to keep in the refrigerator. After adding sugar and water, you just keep stiring until u reach the pachadi consistency
I tried your recipe and it was a hit! Loved the authentic taste and consistency!
I love it.
Tried it several times and it comes out delicious n yummy.. Thanks for the recipe..
I’ve done this many times and it’s been a super hit in my house. Thanks Jeyasri.