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.