This is served in weddings & functions as sweet pachadi.
Beetroot gives it a very attractive colour.
Medium beetroot - 1
Ripe tomatoes - 2
Sugar - 1 cup
Salt - a pinch
Edible camphor ( pachai karpuram) - 2 granules
Boil beetroot whole, peel the skin & cut into small cubes.
Deskin tomatoes & chop.
Mix ¼ cup water with sugar & heat on a low flame to melt it completely.
When it just becomes sticky, remove & cool.
Add both vegetables , a pinch of salt & edible camphor ( pachai karpuram) .
If you like, sugar can be decreased & honey added.