Tomato rasam recipe – Rasam is a daily affair at home for dinner on most weekdays. Rasam, a vegetable stir fry with rice and ghee makes a comforting meal and is easy to prepare as well. It is light on the stomach and aids in digestion and hydrates the tummy as well, hence I prefer to make it quite often.
Though there are many varieties of rasam that are made at home. This one is regularly made since it is easy, a good amount of tomatoes are consumed. This south Indian style tomato rasam is named as tomato charu in my mother tongue telugu and is almost the same as tamil nadu style rasam.
To make this rasam, you can make instant powder that i shared in this post. Any readymade powder or homemade rasam powder can also be used. The color and taste of your charu depends on the kind of powder used. Some of the ingredients are optional and you can skip them.
This tomato charu recipe is simple, easy and you can also do your other cooking or kitchen chores while this is simmering. It can also be made in bulk and refrigerated for 2 days. You can also serve this to babies from 8 months, just skip the red chilies and use little pepper powder.
You may like to check these tomato recipes.
Tomato rasam recipe or tomato charu recipe
Tomato rasam recipe | Tomato charu recipe | Rasam recipes
South Indian tomato rasam recipe made in andhra home style with fresh ground powder and tomatoes.
Ingredients (240 ml cup used)
- 2 cups tomatoes chopped ripe & red
- 3 cups water (can use more to make thin charu)
- 2 tsps rasam powder (adjust to suit your taste)
- 1½ tbsp ghee or clarified butter oil or
- 1 sprig curry leaves
- ½ tsp mustard
- ¾ tsp cumin or jeera
- Pinch fenugreek seeds or methi seeds
- Pinch asafoetida or hing
- 1 red chili broken
- 1/8 tsp turmeric or haldi
- 1 tbsp jaggery (optional but recommended)
- 2 cloves garlic
- ¼ tsp pepper powder
- 1 tsp tamarind or ¾ tsp. tamarind paste
Instant rasam powder ingredients or use any ready made
- 1 to 3 broken red chili
- 1 ½ tbsp chana dal (optional, use if you like slightly thick charu)
- 1 ½ tbsp coriander seeds or daniya
- 1 tsp cumin or jeera
- ½ to 1 tsp pepper
How to make the recipe
Making rasam powder
Skip this step if you have ready powder. To make instant powder, dry roast chana dal till golden. Then add coriander seeds, red chili and pepper corn too. Switch off the stove. Add cumin to the hot pan. Cool them and make a fine powder.Keep this aside.
Making tomato rasam
Heat a pot with oil. Add cumin, mustard and fenugreek seeds. When they begin to splutter, add red chili and hing.
Add curry leaves and fry for a min.
Add finely chopped ripe tomatoes, salt and turmeric. Salt helps to cook tomatoes faster.
Fry the tomatoes for about 2 minutes. Cover and cook.
Tomatoes should turn mushy and soft. Add the rasam powder and jaggery. Then mix well.
Pour water. If you wish you can crush 2 garlic cloves and add it.
Bring it to a boil. Taste it and adjust salt.
Wash little tamarind and add it to the pot. You can even add tamarind paste if you have. Check sourness as well now.
Allow it to boil well for about 3 to 5 minutes on a medium flame. Tomato rasam has to turn slightly thick.
Add coriander leaves, stalks and pepper powder.
Turn off the stove. Keep the pot covered.
Serve tomato rasam with rice.
To make instant rasam powder
Dry roast dal till golden, add coriander, pepper, red chili.
When they begin to smell good off the stove and add cumin. Cool this and make a fine powder.
The color of your rasam powder may vary based on the red chili quality or quantity.
Preparation for tomato rasam recipe
1. Firstly wash and chop tomatoes. You can also mash them for quick cooking. Set these aside. Add oil to a hot pot. When the oil turns hot enough, add cumin, mustard and fenugreek. When they crackle add hing and red chili.
2. Next add curry leaves and fry for a minute or two.
3. Add tomatoes, salt and turmeric too. Fry for 2 to 3 minutes again.
4. Cook covered.
5. Tomatoes turn mushy.
How to make tomato rasam recipe
6. Pour water and add rasam powder too. Adjust more or less as needed. You can also add the powder first and then mix well. Later pour water.
7. Next allow it to boil. You can skip tamarind if your tomatoes are very sour. If using just rinse a small piece of it and add it directly. You can also add tamarind pulp as needed. I sometimes use a bit of jaggery, around 1 tsp grated. You can also use it to bring down the pungency of other ingredients used.
8. Allow to boil and simmer till the rasam slightly thickens by the powder. Add chopped coriander leaves and pepper powder. Off the stove.
Serve tomato rasam with rice and a simple vegetable or curry.