Tomato Charu Recipe | Andhra Style Tomato Rasam with detailed photo and video recipe. This straightforward, healthy rasam recipe is prepared with ripe tomatoes and an assorted spice mixture. It is an ideal rice accompaniment and is typically served as a soup or an appetiser before lunch or dinner. The rasam is known for its tangy and spicy taste, which makes it an ideal multipurpose soup recipe.
Tomato Charu Recipe | Andhra-style Tomato Rasam with step-by-step photo and video recipe. Rasmam and Sambar recipes are integral to South Indian cuisine and are prepared with various ingredients. Every state has its variations and differs with the rasam spice mix. One such straightforward Andhra-style rasam is tomato charu, known for its flavour.
I have posted several rasam recipes, all related to one another with the same texture and taste. Yet each recipe is unique and holds a different flavour with the recipe steps and rasam spice mix added to it. In this recipe Andhra-style tomato Charu recipe, I have a unique blend of spice mixed with fresh herbs. This blend makes it unique. Further, the tomatoes are cooked and ground to a smooth paste, unlike others where tomatoes are finely chopped and boiled with water. In addition, the texture and consistency of the rasam make it very special. The watery, thin consistency makes it an ideal soup or rice soup appetiser. Do try this, and I am confident that you will love it.
Furthermore, more related tips, suggestions and variants to the Tomato Charu recipe. Firstly, I always recommend using ripe, juicy and tangy tomatoes for this recipe. Raw tomatoes may not yield the same colour, taste and texture as the rasam. Secondly, the prepared rasam powder mixture can be stored in an airtight container for future use. Preparing in large quantities helps to prepare the rasam in minutes without much time spent on masala. Lastly, avoid using the cooked and mashed dal for this rasam. The consistency is generally thin, like water, but adding it should not differ much from the authentic taste.
Finally, I request that you check my other related Rasam Recipes Collection with this post on the Tomato Charu recipe. It mainly includes my other related recipes like Lemon Rasam Recipe, Majjiga Pulusu Recipe, Coconut Milk Rasam Recipe, Pesara Pappu Charu Recipe, Nellikai Rasam Recipe, Pepper Rasam Recipe, Mysore Rasam Recipe, Raw Mango Rasam Recipe – Village Burnt Style, Rasam Recipe, tamarind rasam. In addition, do visit my other related recipe categories, such as,
Video Recipe
Recipe Card for Tomato Charu Rasam
Tomato Charu Recipe | Andhra Style Tomato Rasam
Ingredients
for homemade rasam powder:
- 2 tbsp chana dal
- 2 tsp pepper
- 2 tsp coriander seeds
- ½ tsp cumin
- ¼ tsp methi
- 10 dried red chilli
for masala paste:
- 5 cloves garlic
- 1 inch ginger
- ½ tsp pepper
- 1 tsp cumin
- few curry leaves
- 2 chilli
for rasam:
- 3 tomato
- 3 cup water
- ½ cup tamarind extract
- few curry leaves
- ½ tsp turmeric
- 1 tsp salt
- 2 tbsp coriander, finely chopped
for tempering:
- 2 tsp oil
- 1 tsp mustard
- ½ tsp cumin
- pinch hing
- 1 dried red chilli
Instructions
- Firstly, to prepare the rasam powder, in a pan take 2 tbsp chana dal, 2 tsp pepper, 2 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 10 dried red chilli.
- Dry roast till the spices turn aromatic.
- Cool completely, and grind to a fine powder. Keep asdie.
- In a mortar pestle, take 5 cloves garlic, 1 inch ginger, ½ tsp pepper, 1 tsp cumin, few curry leaves, and 2 chilli.
- Pound and crush til the spices are into well combined. Keep aside.
- In a saucepan, take 3 tomato and boil in 3 cup water.
- Boil for 5 minutes til the tomato is blanched well.
- Cool completely, and peel the skin off. Also mash the tomato well.
- Add in ½ cup tamarind extract, few curry leaves, ½ tsp turmeric, and 1 tsp salt.
- Boil for 5 minutes or until the tamarind is well cooked.
- Add crushed garlic masala, 1 tbsp rasam powder and mix well.
- Pour in required water, adjusting the consistency.
- Boil for 5 minutes, or until the flavours are well absorbed.
- To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing and 1 dried red chilli.
- Splutter the tempering and pour it over rasam.
- Also add 2 tbsp coriander and mix well.
- Finally, enjoy Tomato Charu Recipe with hot steamed rice.
Nutrition
How to make Tomato Charu with Step-by-step Photos
- Firstly, to prepare the rasam powder, in a pan take 2 tbsp chana dal, 2 tsp pepper, 2 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 10 dried red chilli.
- Dry roast till the spices turn aromatic.
- Cool completely, and grind to a fine powder. Keep aside.
- In a mortar pestle, take 5 cloves garlic, 1 inch ginger, ½ tsp pepper, 1 tsp cumin, few curry leaves, and 2 chilli.
- Pound and crush til the spices are into well combined. Keep aside.
- In a saucepan, take 3 tomato and boil in 3 cup water.
- Boil for 5 minutes til the tomato is blanched well.
- Cool completely, and peel the skin off. Also mash the tomato well.
- Add in ½ cup tamarind extract, few curry leaves, ½ tsp turmeric, and 1 tsp salt.
- Boil for 5 minutes or until the tamarind is well cooked.
- Add crushed garlic masala, 1 tbsp rasam powder and mix well.
- Pour in required water, adjusting the consistency.
- Boil for 1 minutes, or until the flavours are well absorbed.
- To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing and 1 dried red chilli.
- Splutter the tempering and pour it over rasam.
- Also add 2 tbsp coriander and mix well.
- Finally, enjoy Tomato Charu Recipe with hot steamed rice.
Notes
- Firstly, adding crushed garlic will enhance the flavour of rasam. Do not skip it.
- Also, mash the tomato well. You can also grind the tin mixer jar to get a smooth puree.
- Additionally, you can use store-bought rasam powder if you are not making homemade rasam powder.
- Finally, Tomato Charu Recipe tastes great when prepared spicy and tangy.