Easy Tomato Charu Recipe | Andhra Style Tomato Rasam

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 25 minutes
  • Yield: 4 Servings
  • Category: rasam
  • Cuisine: Andhra Pradesh

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

Method

  1. 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.
  2. Dry roast till the spices turn aromatic.
  3. Cool completely, and grind to a fine powder. Keep asdie.
  4. In a mortar pestle, take 5 cloves garlic, 1 inch ginger, ½ tsp pepper, 1 tsp cumin, few curry leaves, and 2 chilli.
  5. Pound and crush til the spices are into well combined. Keep aside.
  6. In a saucepan, take 3 tomato and boil in 3 cup water.
  7. Boil for 5 minutes til the tomato is blanched well.
  8. Cool completely, and peel the skin off. Also mash the tomato well.
  9. Add in ½ cup tamarind extract, few curry leaves, ½ tsp turmeric, and 1 tsp salt.
  10. Boil for 5 minutes or until the tamarind is well cooked.
  11. Add crushed garlic masala, 1 tbsp rasam powder and mix well.
  12. Pour in required water, adjusting the consistency.
  13. Boil for 5 minutes, or until the flavours are well absorbed.
  14. To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing and 1 dried red chilli.
  15. Splutter the tempering and pour it over rasam.
  16. Also add 2 tbsp coriander and mix well.
  17. Finally, enjoy Tomato Charu Recipe with hot steamed rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.