tomato charu

Tomato charu recipe with step by step photos. Tomato charu is the Andhra version of rasam made with tomatoes, spices, herbs. This is a soupy spicy vegan dish.

This is an easy and quick recipe of Andhra style tomato charu. This soupy tangy dish is called as charu in Andhra Pradesh and saaru in Karnataka. There are different ways of preparing a charu like lemon charu, pepper charu, tamarind charu etc.

tomato charu recipe

This tomato charu is easy to prepare and goes very well with steamed rice. Two more similar recipe preparations on the blog are:

Whenever I make tomato charu, I usually puree the tomatoes. Of course, you can crush or chop the tomatoes too, but I like them pureed in a tomato charu. The tomato puree can also be strained if you want.

You can blanch or skip blanching tomatoes, before pureeing them. This was a quick lunch, so I did not blanch the tomatoes. A bit of tamarind also goes in this rasam. Though skipping it also is fine, if you do not have it. Tamarind just make it a bit more tart, than what it would be with the tomatoes.

Serve this Andhra style tomato charu with rice or you can even have it as a soup.

How to make tomato charu

1. Soak 1 teaspoon tamarind in ¼ cup hot water for 15 to 20 minutes.

making tomato charu recipe

2. Then squeeze the tamarind and extract the pulp.

making tomato charu recipe

3. When the tamarind is soaking, chop 250 grams tomato (4 to 5 medium tomatoes).

making tomato charu recipe

4. Add them along with their juices from the chopping board to a blender jar.

making tomato charu recipe

5. Blend to a smooth puree.

making tomato charu recipe

6. Take the tomato puree in a pan or pot.

making tomato charu recipe

7. Now add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder.

making tomato charu recipe

8. Then add 2 cups water and mix very well.

making Andhra tomato rasam recipe

9. Keep the pan on the stovetop. Cover with a lid. Then on a low to medium flame simmer the tomato mixture for 3 to 4 minutes.

making tomato rasam recipe

10. Then remove the lid and continue to simmer for 1 to 2 minutes or till the rawness of the tomatoes goes away.

making Andhra tomato charu recipe

11. Next strain the tamarind pulp and directly add it to the rasam.

making tomato charu recipe

12. Stir well.

making tomato charu recipe

13. Next add salt as per taste. Then simmer for 4 to 5 minutes.

making tomato rasam recipe

14. Then add 2 teaspoons rasam powder. Cook for a further 3 to 4 minutes. If you do not have rasam powder, then skip it. A bit of jaggery can also be added to balance the sourness of tomatoes.

making tomato charu recipe

15. When the rasam is done, cover and keep aside.

making tomato charu recipe

Tempering for tomato charu

16. Heat 1 tablespoon oil in a small pan or tadka pan. Add ½ teaspoon mustard seeds and allow them to crackle.

making tomato charu recipe

17. Then add ½ teaspoon cumin seeds and let them splutter.

making tomato charu recipe

18. Next add 2 dry red chilies and 10 to 12 curry leaves along with a generous pinch of asafoetida.

making tomato charu recipe

19. Saute till the red chilies change color and curry leaves become crisp and add the tempering to rasam. cover the pan for 4 to 5 minutes. This is so that the tempering flavors infuse the tomato charu.

tomato charu recipe, Andhra tomato rasam recipe

20. Then remove the lid and add 1 to 2 tablespoon chopped coriander leaves.

making tomato charu recipe

22. Serve tomato charu hot with rice or as a soup.

tomato charu recipe, Andhra tomato rasam recipe

More Rasam varieties

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Tomato Charu

4.5 from 4 votes
Tomato charu is the Andhra version of rasam made with tomatoes, spices, herbs.
tomato charu recipe, tomato rasam andhra style
Author:Dassana Amit
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
Course:main course,starters
Cuisine:andhra,south indian
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

for tamarind pulp

  • 1 teaspoon tamarind + ¼ cup hot water

main ingredients

  • 250 grams tomato or 4 to 5 medium tomatoes
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • 2 teaspoon rasam powder (optional)
  • 2 cups water
  • salt as required
  • 1 to 2 tablespoon chopped coriander leaves

    (cilantro leaves)

for tempering

  • 1 tablespoon oil (can use sesame, sunflower or peanut oil)
  • ½ teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 1 pinch asafoetida (hing)
  • 1 sprig curry leaves or 10 to 12 curry leaves
  • 2 dry red chilies - crowns removed

INSTRUCTIONS

preparation

  • Soak 1 teaspoon tamarind in 1/4 cup hot water for 15 to 20 minutes.
  • Then squeeze the tamarind and extract the pulp.
  • When the tamarind is soaking, chop 250 grams tomato (4 to 5 medium tomatoes).
  • Add them along with their juices in a blender jar.
  • Blend to smooth puree.
  • Take the tomato puree in a pan or pot.
  • Now add 1/4 tsp turmeric powder and 1/2 tsp red chilli powder.
  • Then add 2 cups water and mix very well.

making tomato charu

  • Keep the pan on the stove top. Cover with a lid. Then on a low to medium flame let the tomato mixture cook for 3 to 4 minutes.
  • Then remove the lid and continue to simmer for 1 to 2 minutes or till the rawness of the tomatoes goes away.
  • Next strain the tamarind pulp and directly add it to the rasam.
  • Stir well.
  • Next add salt as per taste. Simmer for 4 to 5 minutes.
  • Then add 2 teaspoon rasam powder. Cook for a further 3 to 4 minutes. If you do not have rasam powder, then skip it.
  • When the rasam is done, cover and keep aside.

tempering tomato charu

  • Heat 1 tablespoon oil in a small pan or tadka pan. Lower the flame & add 1/2 teaspoon mustard seeds and allow them to crackle.
  • Then add 1/2 teaspoon cumin seeds and let them splutter.
  • Next add 2 dry red chilies and 10 to 12 curry leaves along with a pinch of asafoetida.
  • Saute till the red chilies change color and curry leaves become crisp and add the tempering to tomato charu.
  • Cover the pan for 5 minutes. This is so that the tempering flavors infuse in the tomato charu.
  • Then add 1 to 2 tablespoon chopped coriander leaves.
  • Serve tomato charu hot with rice or as a soup.

NOTES

Spices like red chili powder can be added more or less as per your requirements.
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Dassana Amit

Dassana Amitnamaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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12 comments/reviews

  1. sorry for the typing aett errotd there id a problem with the app it is not alloeing dorry allowing bacl backspace u cud cottect it

  2. Hi Dassana You are simply brilliant.None of yout reciped have failed.The rsssam wad incredibly tasty

  3. Hi dassana. Do you use compounded asafoetida or pure? I look for pure everywhere but can only find compounded. Also what brand do you use? Thx love your site.4 stars

    • i use pure asafoetida. there is one uncle who gets pure powdered asafeotida for us from his hometown in madurai, india. he has an asafoetida manufacturing unit there. but before i have used vandevi hing. its a compounded one.

  4. This is hands down one of the best rasams I’ve ever had.
    Had never made rasam before; only had it in restaurants. But this was superb. Now I’d be able to finish up the rasam powder i bought from Kerala.
    Next time, I’d reduce the chilli though. Too much heat for a summer meal 🙂
    Thank you for sharing a wonderful recipe.