Tomato Rasam Recipe is a popular south indian rasam recipe made with tomatoes and is a soupy kind of a recipe with lots of tempering and tamarind extract and tomatoes. This recipe is also called as tomato charu recipe in telugu.
It is made by cooking tomatoes, extracting the pulp out of it and finally giving some tempering to the recipe along with few spices added into it.
Other tomato related recipes:
- tomato pickle
- onion tomato chutney
- tomato biryani
This tomato charu or tomato rasam recipe is one of my favorites during rainy or winters as it gives an amazing feeling when eaten along with steamed rice, paapad, pickles and veg fries.
I usually serve boiled and fried eggs too as accompaniments along with rasam recipes and veg stir fries are served as side dishes too along with rasam and rice.
There are different versions of rasam recipes and would love to post each and every regional kind of rasam recipe as I continue making those recipes and writing down tried and tested recipes.
Rasam is nothing but a liquid which can be made out of tamarind or tomatoes or anything and into it adding few spices with tadka lifts up the flavors of the dish.
Here, in this recipe one can add rasam powder or if rasam powder is not available overseas then, few available spices can be made into a powder and added.
Rasam powder is nothing but few spices are mixed and ground to a fine powder. If rasam powder is not added then, it is better to add available spices from home which gives a wonderful taste and almost similar to what we find in hotels or restaurants or in south indian households.
In south India, rasam recipes are too common and therefore a special rasam powder is made and added to the rasam instead of adding various spices, but here I have added individual spices which rasam consists of to bring an authentic flavor.
Rasam powders too are easily available in markets these days which can save time and energy...but market powders can never beat the homemade taste.
Check out the tomato rasam recipe below which is a wonderful side dish with rice recipes.
South Indian Tomato Rasam Recipe:
Tomato Rasam Recipe South Indian Style, Tomato Charu Recipe
For Tomato rasam:
- 5-6 to matoes finely chopped
- salt to taste
- 1 teaspoon red chilli powder
- ½ teaspoon turmeric powder
- 2-3 garlic cloves
- 1 lemon sized tamarind extracted pulp
- 1 teaspoon roasted coriander seeds powder
- 1 teaspoon roasted cumin seeds powder
- 1 teaspoon black pepper corn powder
- a pinch of sugar
- 1 cup water
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 2-3 garlic cloves
- 1 small size onion finely chopped
- 3-4 dried red chillies
- 5-6 curry leaves
- 2 teaspoon finely chopped coriander leaves
- Firstly, take a cooking pot, into it add tomatoes, salt, red chilli powder, turmeric powder, garlic cloves, add 2-3 cups of water and cook till the tomatoes get soft.
- Allow it to cool, mash the cooked tomatoes.
- Once the tomatoes are mashed well, strain the pulp out of it.
- Now to the tomato pulp, add tamarind extracted pulp, little water, a pinch of red chilli powder, salt, coriander seeds powder, cumin seeds powder, black pepper corn powder, a pinch of sugar.
- Bring the whole mixture to a boil.
For The Tempering:
- Meanwhile for the tempering, in a tadka pan add oil and heat it.
- Add mustard seeds, cumin seeds and let it splutter.
- Add garlic cloves.
- Add chopped onions and saute for a minute.
- Add dried red chillies, curry leaves and stir well.
- Add the tempering to the boiled rasam .
- Garnish it with chopped coriander leaves.
- Serve with rice and fries or paapad!!!
2.If rasam powder is available then add a tablespoon of rasam powder too while boiling.
2. I usually do not add hing/asafoetida/inguva in the tempering but it can be added if preferred.
3.Add water while boiling as required and do not keep the consistency of the rasam too thick. It is better if its consistency is maintained a bit watery.
4.Do not throw away the mashed tomatoes, instead they too can be blended into a fine paste and added to the tomato pulp while boiling.
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