My granny makes tomato pachadi as a side dish for biryani. It is a match made in heaven. Spicy rich biryani, with a sweet tangy jam-like chutney. Yum!
Leftover pachadi keeps in the fridge for a couple of weeks, serve with other curry dishes or even with dosas. Tomato Pachadi is also traditionally served with sweet rava birni – but that’s a recipe for another day.
- 1/4 cup ghee
- 1 tablespoon raisins
- 1 tablespoon cashew nuts
- 1 cinnamon stick
- 2 large tomatoes (de-seed and chop into large pieces)
- 4 tablespoons sugar
- 1 teaspoon rosewater
Heat ghee on a medium flame, add cinnamon stick and cashew nuts. Once nuts are golden, add raisins and cook until raisins are puffed. Add tomatoes and cook on a low heat until they break down.
Add sugar and continue cooking until the colour deepens and the pachadi turns glossy. Remove from heat and add rosewater. The pachadi will continue to thicken as it cools. Enjoy!