Winter is creeping up on Mumbai. While it is not time to pull on the woollies as yet, there is a distinct nip in the air early in the morning and around dinner time. It is the time of the year when I pull out recipes for all kind of winter warmers, but my favourites are the assorted types of rasam or charu that we make in South India.
I have already blogged simple Andhra Charu and Nimmikaya Charu (Lemon Rasam). Today, it is the turn of another favourite, Tomato Charu or Thakkali Rasam.
- Tomato – 1 Large
- Tuvar Dal, Kandi Pappu, or Pigeon Pea – 1/4 Cup
- Tamarind – 1″ ball
- Charu Podi – 1 tsp
- Red Chillies – 2
- Mustard Seeds – 1 tsp
- Ghee – 1 tsp
- Asafoetida or Hing – A Large Pinch
- Curry Leaves – 6
- Coriander Leaves – A Few
- Turmeric Powder – 1/8 tsp
- Salt to Taste
- Soak the tuvar dal in 1 cup of water for 10 minutes.
- Warm 2 cups of water and soak the tamarind in it for 10 minutes.
- Pressure cook the tuvar dal with the water for 4 whistles or till the dal is completely mashed.
- Mash the dal completely.
- Chop the tomato into 1″ pieces.
- In a heavy bottomed, heat the ghee.
- Add the mustard seeds and wait till they splutter.
- Add the curry leaves, cumin seeds, and split red chillies.
- Fry for 1 minute.
- Add the tomato pieces.
- Over medium heat, stir-fry till the tomato pieces are completely stewed or start to get mashed.
- Add the charu podi, turmeric powder, and asafoetida.
- Mix well.
- Squeeze the soaked tamarind to extract the juice.
- Discard the tamarind.
- Add the tamarind water, mashed dal, and salt to the cooked tomato.
- Bring to a boil.
- Turn off the heat.
- Garnish with coriander leaves.
- Serve with hot steamed rice and ghee!
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