Tomato Charu » Dassana’s Veg Recipes

Rasams are a well-liked clear soup-like dish that’s prevalent in all of South India. Completely different states have their very own variations. I’ve shared the recipe of Tomato Charu on this publish, which is the Andhra model of rasam made with tomatoes, spices and herbs. This can be a spicy vegan recipe that’s fast to make. However is stuffed with flavors and pairs the perfect with steamed rice. Have it piping sizzling.

About Tomato Charu

Rasam is known as as ‘charu’ in Andhra Pradesh and ‘saaru’ in Karnataka. There are kinds of charu which can be there, out of which, Tomato Charu is likely one of the most typical ones.

Though, every family might have a big means of creating it. The recipe that I’ve shared right here, is the best way I put together it at my residence.

When making ready Tomato Charu, I sometimes choose to mix the tomatoes right into a clean puree. Whereas you can even crush or chop the tomatoes, I want the pureed consistency.

Moreover, you’ll be able to pressure the tomato puree, if desired. A small quantity of tamarind is included on this recipe, though it’s okay to omit it if unavailable. Nonetheless, it’s due to the tamarind, there’s a sure uniqueness within the taste of the dish.

Tamarind merely make the tomato charu a bit extra tart, than what it will be with solely the tomatoes included within the recipe.

For this Tomato Charu recipe, you have got the choice to blanch the tomatoes earlier than pureeing them, nevertheless it’s additionally wonderful to skip this step.

I normally make this dish for a fast lunch and dinner, so I don’t blanch the tomatoes. The spice powders that I take advantage of on this recipe are turmeric powder, pink chili powder and rasam powder. Rasam Powder provides a basic contact to the recipe.

Other than all of the above, there’s a tempering that may be a should for this Tomato Charu. For which, I take advantage of mustard seeds, cumin seeds, asafoetida, curry leaves and dried pink chilies.

Including this tempering to the charu, brings all of the flavors collectively and makes for a completely palatable dish.

Step-by-Step Information

Learn how to make Tomato Charu

1. Soak 1 teaspoon tamarind in ¼ cup sizzling water for 15 to twenty minutes.

2. Then, squeeze the tamarind and extract the pulp. Put aside the tamarind extract.

Make Tomato Puree

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

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

5. Mix to a wonderful, clean puree.

Prepare dinner Tomato Puree

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

7. Now, add ¼ teaspoon turmeric powder and ½ teaspoon pink chili powder.

8. Then, add 2 cups water and blend very effectively.

9. Preserve the pan on the stovetop and canopy with a lid. On low to medium warmth, simmer the tomato combination for 3 to 4 minutes.

10. Then, take away the lid and proceed to simmer for 1 to 2 minutes or till the uncooked flavors of the tomatoes should not there.

Add Tamarind Pulp

11. Subsequent, utilizing a small strainer, pressure the tamarind pulp over the tomato broth fastidiously, taking care that the steam doesn’t contact your fingers.

Or you’ll be able to flip off the warmth and add the tamarind pulp. You too can add the tamarind pulp instantly with out utilizing a strainer.

12. Combine effectively.

Add Seasonings & Rasam Powder

13. Subsequent, add salt as per style. Then, simmer for 4 to five minutes.

14. Then, add 2 teaspoons Rasam Powder. Prepare dinner additional for 3 to 4 minutes.

For those who don’t have rasam powder, you’ll be able to skip it, however the style of the charu can be totally different.

A little bit of jaggery (about ½ to 1 teaspoon) will also be added to steadiness the sourness of tomatoes.

15. After simmering for 3 to 4 minutes, flip off the warmth. Cowl pan with a lid and put aside.

Mood & Make Tomato Charu

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

17. Then, add ½ teaspoon cumin seeds and allow them to splutter.

18. Subsequent, add 2 dried pink chilies and 10 to 12 curry leaves together with a beneficiant pinch of asafoetida (hing).

19. Fry till the pink chilies change coloration and curry leaves develop into crisp. Flip off the warmth and add this complete tempering combination to the Tomato Charu. 

Cowl the pan for 4 to five minutes in order that the tempering flavors infuse into the charu.

20. Then, take away the lid and add 2 to three tablespoons chopped coriander leaves.

22. Serve the Andhra-style Tomato Charu with steamed rice or you’ll be able to drink it as a soup.

Retailer leftovers within the fridge for a day. Reheat till heat or frivolously warmth in a sauce pan.

Knowledgeable Ideas

1. Alternative of tomatoes: Use contemporary and ripe tomatoes for the perfect taste.
2. Tomato preparation: Chop the tomatoes finely or mix them right into a puree, relying in your desire. This may give the charu a clean consistency. You too can crush the tomatoes.
3. Including spices: Regulate the amount of spices like turmeric powder, pink chili powder, and salt in line with your style. Andhra-style charu tends to be barely tangy and spicy, so steadiness these flavors accordingly.
4. Consistency of the dish: The consistency of the charu can fluctuate from skinny to barely thick. For those who want a thicker consistency, you’ll be able to add somewhat little bit of mashed dal (cooked lentils) to the charu.
5. Garnishing Tomato Charu: Recent coriander leaves is a should and enhances the flavour and freshness of the charu.

Please be sure you fee the recipe within the recipe card or depart a remark under if in case you have made it. For extra vegetarian inspirations, Sign Up for my emails or observe me on Instagram, Youtube, Facebook, Pinterest or Twitter.

This Tomato Charu recipe from the archives first printed on June 2016 has been up to date and republished on Might 2024.