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Tomato Charu
Tomato charu is the Andhra version of spicy tomato rasam made with tomatoes, tamarind, spices rasam powder and herbs. Best eaten with steamed rice or had like a soup.
Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
Total Time
30
minutes
mins
Course:
Main Course, Starters
Cuisine:
Andhra, South Indian
Diet:
Vegan
Difficulty Level:
Moderate
Servings:
4
Calories:
52
kcal
Author:
Dassana Amit
Ingredients
For tamarind pulp
1
teaspoon
tamarind
- dried
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
cups
water
salt
as required
2
teaspoons
Rasam Powder
2 to 3
tablespoons
chopped coriander leaves
(cilantro)
For tempering
1
tablespoon
oil
(can use sesame, sunflower or peanut oil)
½
teaspoon
mustard seeds
½
teaspoon
cumin seeds
1
pinch
asafoetida
(hing)
10 to 12
curry leaves
or 1 sprig curry leaves
2
dry red chilies
- crowns removed, or halved and seeds removed
US Customary
-
Metric
Instructions
Preparation
Soak tamarind in hot water for 15 to 20 minutes.
Then squeeze the tamarind and extract the pulp.
When the tamarind is soaking, chop the 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 turmeric powder and red chilli powder.
Then add 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.
Mix well.
Next add salt as per taste. Simmer for 4 to 5 minutes.
Then add rasam powder. Cook for a further 3 to 4 minutes.
Switch off heat, cover the pan and set aside.
Tempering
Heat oil in a small pan or tadka pan. Lower the heat & add mustard seeds. Let them crackle.
Then add cumin seeds and let them splutter.
Next add dry red chilies and curry leaves along with a pinch of asafoetida.
Fry until the red chilies change color and curry leaves become crisp. Add the entire tempering mixture into the tomato charu.
Cover the pan with a lid for 5 minutes so that the tempering flavors infuse into the charu.
Then add chopped coriander leaves.
Serve tomato charu hot with rice or like a soup.
Notes
Ground spices like red chili powder and rasam powder can be added more or less as per your preferences.
For a gluten-free tomato charu, opt for gluten-free asafoetida or skip it completely.
You can skip rasam powder, if you do not have it but the tomato charu will taste different.
If the tomatoes are too tart, to balance the taste, you can add ½ to 1 teaspoon of jaggery.
Nutrition
Calories:
52
kcal
|
Carbohydrates:
4
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Sodium:
306
mg
|
Potassium:
178
mg
|
Fiber:
1
g
|
Sugar:
3
g
|
Vitamin A:
767
IU
|
Vitamin B1 (Thiamine):
1
mg
|
Vitamin B2 (Riboflavin):
1
mg
|
Vitamin B3 (Niacin):
29
mg
|
Vitamin B6:
1
mg
|
Vitamin C:
59
mg
|
Vitamin E:
2
mg
|
Vitamin K:
6
µg
|
Calcium:
28
mg
|
Vitamin B9 (Folate):
304
µg
|
Iron:
1
mg
|
Magnesium:
13
mg
|
Phosphorus:
23
mg
|
Zinc:
1
mg