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Tomato Rasam Recipe South Indian Style, Tomato Charu Recipe

A south indian style rasam recipe made using tomato pulp and few spices...
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Course: Curries
Cuisine: South Indian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 3
Calories: 200kcal
Author: Asiya


For Tomato rasam:

  • 5-6 to matoes finely chopped
  • salt to taste
  • 1 tsp red chilli powder
  • 1/2 tsp turmeric powder
  • 2-3 garlic cloves
  • 1 lemon sized tamarind extracted pulp
  • 1 tsp roasted coriander seeds powder
  • 1 tsp roasted cumin seeds powder
  • 1 tsp black pepper corn powder
  • a pinch of sugar
  • 1 cup water

For tempering:

  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 2-3 garlic cloves
  • 1 small size onion finely chopped
  • 3-4 dried red chillies
  • 5-6 curry leaves
  • 2 tsp 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!!!


1.Rasam powder is easily available in markets.
2.If rasam powder is available then add a tbsp 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.


Calories: 200kcal