Tomato Rasam | Tomato Charu | Thakkali Rasam | Tomato Saaru

This past weekend, we had Tomato Rasam (called Tomato Charu in Telugu, Thakkali Rasam in Tamil, and Tomato Saaru in Kannada) for lunch to combat winter blues. We enjoyed this tangy, soupy dish with steamed rice and some papad on the side.

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Rasam (or Charu as we call it in Telugu) is such an integral part of our South Indian meals that I often forget to write about them. Indeed, as they say in Hindi, Ghar ki Murgi Dal Barabar. However, when I made Tomato Rasam for lunch, I remembered that I had to update this recipe that I first posted in December 2013. 🙂

Some Tips to Make an Excellent Thakkali Rasam or Tomato Charu

• Always use ripe and juicy tomatoes to make this dish. Only then will it have the necessary tang.
• Use only a little tamarind juice or pulp (or omit it altogether), because the tomato lends the dish its characteristic tangy flavour.
• While I used finely chopped tomato, you can also blanch and puree the tomatoes to make Tomato Rasam.
• You can also add garlic to the tempering for an extra flavour.
• As with all rasams, this dish also tastes good when it has had some time to rest. I make it about 1 or 2 hours before lunch and then reheat before serving.

Other Rasam Recipes You May Want to Try

Rasam or Charu is an integral part of traditional South Indian meals and is often used to combat a range of ailments such as cold, cough, indigestion, constipation, diarrhea, diabetes, high cholesterol, and more. The multitude of rasam recipes that abound in our homes act as functional foods as well as food as medicine. Of course, there is also the fact that Rasam is delicious and a comfort food. 🙂

Here are some rasam recipes that you can try:

• Sathukudi Rasam | Mosambi Rasam | Sweet Lime Rasam
• Vamu Charu | Omam Rasam | Ajwain Rasam
• Kobbari Palu Charu | Thengai Paal Rasam | Coconut Milk Rasam
• Udupi Rasam: Recipe by Anupama Michael

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How to Make Tomato Rasam | Thakkali Rasam

1. The Prep
   1. Chop 2 large tomatoes into small pieces. I got 1 cup of finely chopped tomato pieces.
   2. Soak 1/2″ ball of tamarind in 1/4 cup warm water for 5 minutes, and then squeeze out the tamarind juice. 
   3. Grind 1/2 tsp pepper, 1/2 tsp cumin, and 1 tbsp coriander seeds to a coarse powder.
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2. Making the Tomato Rasam
   1. In a heavy bottomed vessel, over medium heat, melt 1 tsp ghee.
   2. Add 1/2 mustard seeds and wait till they splutter.
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   3. Now add 1/2 tsp cumin seeds and 1 or 2 split dried red chillies and stir-fry till the cumin seeds start to change colour.
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   4. Next, add 1/2 tsp turmeric, 1/8 tsp Asafoetida, and a few curry leaves; and stir-fry for a few seconds.
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   5. Add 1 cup finely chopped tomatoes and 1/2 tsp salt, and mix well.
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   6. Stir-fry till the tomato pieces soften.
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   7. Now add the ground pepper-cumin-coriander powder, the tamarind juice, and mix well.
   8. Add 1.5 to 2 cups of water, depending on the consistency you want and mix well.
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   9. Bring the Tomato Charu to a boil.
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   10. Turn off the heat and add 2 to 3 tbsp of finely chopped coriander leaves.
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   11. Serve hot with rice and ghee!

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Recipe for Tomato Rasam

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Tomato Rasam | Tomato Charu | Thakkali Rasam

Aruna

Called Tomato Charu in Telugu and Thakkali Rasam in Tamil, Tomato Rasam is a tangy, soupy and delicious. Mix it in with some rice topped with ghee, and enjoy with some papad on the side!

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Accompaniments, Brunch, Dinner, Lunch

Cuisine Andhra, Gluten Free, Indian, Karnataka, South Indian, Tamil Nadu, Telangana, Vegan, Vegetarian

Servings 3 People

Calories 26 kcal

Equipment

• 1 Heavy Bottomed Vessel (1 litre capacity)
• Ladle
• Chopping Board
• Knife

Ingredients

  

1x2x3x

• 1 Cup Tomato (Finely chopped)
• 1/2" Ball Tamarind
• 2 Cups Water

To be Ground

• 1/2 tsp Pepper
• 1/2 tsp Cumin Seeds
• 1 tsp Coriander Seeds

For the Tempering

• 1/2 tsp Ghee (Vegans can use oil)
• 1/2 tsp Mustard Seeds
• 1/2 tsp Cumin Seeds
• 1-2 Dried Red Chilli (Split)
• 1/4 tsp Turmeric
• 1/8 tsp Asafoetida or Hing
• A Few Curry Leaves

Other Ingredients

• 2-3 tbsp Coriander Leaves (Chopped)
• Salt to Taste

Instructions

 

The Prep

• Soak 1/2″ ball of tamarind in 1/4 cup warm water for 5 minutes, and then squeeze out the tamarind juice.
• Grind 1/2 tsp pepper, 1/2 tsp cumin, and 1 tbsp coriander seeds to a coarse powder.

Making the Tomato Rasam

• In a heavy bottomed vessel, over medium heat, melt 1 tsp ghee.
• Add 1/2 mustard seeds and wait till they splutter.
• Now add 1/2 tsp cumin seeds and 1 or 2 split dried red chillies and stir-fry till the cumin seeds start to change colour.
• Next, add 1/2 tsp turmeric, 1/8 tsp Asafoetida, and a few curry leaves; and stir-fry for a few seconds.
• Add 1 cup finely chopped tomatoes and 1/2 tsp salt.
• Stir-fry till the tomato pieces soften.
• Now add the ground pepper-cumin-coriander powder and tamarind juice. Mix well.
• Add 1.5 to 2 cups of water, depending on the consistency you want and mix well.
• Bring the Tomato Charu to a boil.
• Turn off the heat and add 2 to 3 tbsp of finely chopped coriander leaves.
• Serve hot with rice and ghee!

Nutrition

Calories: 26 kcalCarbohydrates: 3 gProtein: 1 gFat: 1 gSaturated Fat: 1 gPolyunsaturated Fat: 0.2 gMonounsaturated Fat: 1 gCholesterol: 2 mgSodium: 1175 mgPotassium: 152 mgFiber: 1 gSugar: 2 gVitamin A: 523 IUVitamin C: 27 mgCalcium: 28 mgIron: 1 mg

Keyword Charu, Rasam, Saaru, Thakkali Rasam, Tomato Charu, Tomato Rasam, Tomato Saaru

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!