Preparation time : 20 minutes
Cooking time      : 15- 20 minutes
Serves                : 6 members
 
Description
Through out Tamil Nadu the ravuthar community (Tamil speaking Muslims) in each district have their own version of a sweet served with biriyani at weddings and festivals mainly. It’s usually made with a vegetable as that’s the age old tradition. But now the new age fruits and bread sweets are very much in. In Palghat-Coimbatore region we serve the white pumpkin sweet called as pusanikka mittha which is rarely made at homes but served only in weddings, festivals or gatherings where the cooks come and cater. Here, Deep South in tirunelveli at hubby dear’s place it’s beetroot sweet or tomato sweet served with biriyani’s authentically which is made at all homes as well. Now a days they serve pineapple jam, raw papaya sweet etc… my mother-in- laws special is adding Apple bits to the beetroot jam . The tomato sweet takes first place though as its always access able in the local market. They use the country verity tomatoes alone as it gives a sweet and sour taste to the dish. It depends on each individual as how they like to have their sweet… To have it with the biriyani (like hubby dear does) or in the end after you are done with your meal (like I do). The sweet is served beside the biriyani on the same plantain leaf or plate. The gloss with the seeds of the tomato popping to inject a dose of freshness is sure a killer with sharpness, acidity and sweet to balance. This recipe is simple, keeping it so to give respect for the ingredients used. It’s one of those dishes that go wrong the minute you try to over complicate it. The valve of simple traditional fare that has travelled in its original from from one generation to the other. Taste may be evolving, but nothing can replace the original dishes that our ancestors patiently created to achieve the maximum possible flavors with pleasure.

• Cut each washed whole tomato with a sharp knife in a cross pattern on the bottom half way, keeping the top intact.
• Bring a large pot of water to boil that can accommodate the entire lot of one kg tomatoes in it. Add the half way cut whole tomatoes and keep covered for five minutes over medium flame.
• Remove from heat and cool completely. Drain the tomatoes, retaining the water. Peel the skin of each tomato.
• Blitz the peeled tomatoes in a food processor making sure not to grind the seeds. We need a purée that’s not very coarse but smooth with the tomato seeds whole.
• Pour this tomato purée into a non stick pan and reduce the water content in it. Takes about 10-15 minutes. Keep stirring occasionally making sure not to burn the bottom.
• Add sugar, a pinch of salt and cardamom powder. Mix well. The tomato purée becomes loose once the sugar melts. Cook until you get a semi thick purée that gets to look glossy.
• Taste and adjust sweetness to taste. Remove from heat. Heat ghee, add the cashew bits and raisins. Fry to golden. Pour over the prepared tomato sweet. Mix well and serve at room temperature with biriyani.

 
Notes

• The reserved tomato boiled water can be used to make rasam or can be added to any savoury dishes instead of water.
• Make sure not to purée the boiled peeled tomatoes too much. The beauty of this sweet is in seeing the whole seeds once cooked that add a pop to the dish with a slight crunch too.
• After adding sugar, if the tomato purée is cooked for longer than needed it tends to get to a halwa consistency. So make sure to remove it from heat once it gets to a semi think gravy consistency.