Simple, practical, and full of everyday flavour, Tomato Charu Recipe | Andhra Style Tomato Rasam is a vegetarian Andhra Pradesh rasam made with chana dal, pepper, and coriander seeds in about 25 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

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.