Tomato Sweet Pachadi

This “Sweet Pachadi” is served in the South Indian Weddings. It is normally prepared with Tomato or Beetroot or with Mixed fruits. Here is the recipe for “Sweet Pachadi” with Tomato.


  • Tomato (medium size) – 3
  • Sugar – 3 tablespoons
  • Ghee – 1 teaspoon
  • Cashewnuts – few
  • Raisins – few
  • Cardamom Powder – a pinch


  1. In a vessel boil four to five cups of water. When it starts boiling, add the tomatoes and close with lid. Cook for three minutes. Switch off the oven. Gently take out the tomatoes from the water and allow to cool. Once it has cooled down, peel the skin and put it in a mixie and make a fine puree.
  2. Put the puree in a vessel and add sugar. Stir continuously and bring to boil. When it starts boiling and become little thick, fry cashew nuts and raisins in a teaspoon of ghee and add it to the pachadi along with cardamom powder. Mix it and remove.

You can also try with beetroot. Check out beetroot sweet pachadi.


  1. your recipe of pachadi is delicious.. can’t wait to try this!

  2. Hi there! Is this a dessert or part of the main meal?

  3. Anita Boyne

    Hi Kamala,

    I chose your blog cos I have a coz with the same name and in my mind your are as vivacious and full of life and laughter as she is (no offence to you).

    Cannot wait to try your dishes…they are so authentic!


  4. Mrs. Prathima Rajev

    I would like to know how to make absolutely white UPAMA. When ever I prepare UPAMA it becomes little off-white or Brownish. My Husband insists upon South Indian Hotels Absolute White UPAMA. Please write the receipe or inform by mail Thanks.

    • Hi Prathima Rajev,

      I have already posted Rawa Upma and Rice upma recipes. You can check it in the Breakfast Section of this website. To get white upma, when frying the rawa, it should be fried light and not to a brown colour. Also for seasoning you have to use green chillies, not red chillies. Buy the normal Bombay Rawa. Now some of the rawas are coming pre-fried and it looks light brownish.

  5. hi madam,
    I saw your blog and tried aval kozhukattai it was very nice and i have cooked that in a tv show also
    In this recipe which tomato we can use bangalore or nattu thakkali

    • Thank you Divya. Nice to know that you are participating in TV shows. For this Pachadi, Fleshy Bangalore tomatos will be good. Nattu thakkali is juicy and sour and good for Rasam and Kuzhambu.

  6. Hi Kamala, i use to read ur receps often. very neat and simple and also interesting. Thank u

  7. Wat is consistency of this dish??
    Semi liquid??

  8. Sudha Kannan

    Hello Madam, Is this the same pachadi served at Brahmin weddings? I was waiting for someone to post a recipe for that pachadi which I love so much. Yours seems to be the right color. But I remember that pachadi has lots of fruit pieces in it. That’s why I had the doubt. Please advise.

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