Vamu Charu | Omam Rasam | Ajwain Rasam

This traditional Andhra Vamu Charu (called Omam Rasam in Tamil) is just what you need to keep body and soul warm on a cold winter day. All you need to enjoy this Ajwain Rasam is some hot rice and ghee, and believe you me you will find it to be the ultimate comfort food.

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It has been a while since I posted anything in my Food as Medicine series and today I am presenting this warming rasam that is as nutritious as it is delicious. Easy to make, it is a welcome dish on days when you are cold, need a light meal, or then have problems with digestion.

Rasam is called Charu in Andhra and Saaru in Kannada.

Why do I like Vamu Charu?

Carom seeds (called Ajwain in Hindi, Vamu in Telugu, and Omam in Tamil) are very well-known for their medicinal properties, and are often used in home remedies. For example, they help improve digestion, alleviate the effects of food poisoning, reduce blood pressure, help in weight-loss, and more.

However, the seeds have a slightly bitter taste that is not palatable to all. This Vamu Charu is an excellent way of including this seed in one’s diet. As long as you balance the proportions, the carom seeds add a lovely flavour to this Omam Rasam without lending any bitterness.

A Couple of Points to Note

• When in doubt use less and not more ajwain, and an excess of ajwain makes this rasam unpleasant to taste.
• If the rasam is slightly bitter, add a little tamarind juice and water.
• I added tomato to this Omam Rasam, but you can omit it if you so wish.
• You can also add about 2-3 tbsp of cooked tuvar dal to give this rasam some body.

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How to Make Vamu Charu | Omam Rasam

1. Extracting the Tamarind Pulp
   1. Soak a 1″ ball of tamarind in 1/2 cup warm water for about 5 minutes. I flatten the tamarind to ensure it is completely soaked.
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   2. After the tamarind softens, mash with your fingers and squeeze to extract all pulp.
   3. Discard the tamarind and retain the pulp. 
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2. Making the Carom Seed-based Rasam Powder
   1. Grind together 1.5 tsp carom seeds (ajwain/vamu/omam), 1.5 tsp coriander seeds, 1/2 tsp cumin seeds, and 1-2 red chillies to a fine powder. Set aside.
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3. Making the Vamu Charu
   1. In a heavy-bottomed vessel, heat 1 tsp of oil. I always use sesame oil.
   2. Add 1 tsp mustard seeds and 1/4 tsp fenugreek seeds.
   3. Sit-fry till the mustard seeds start to pop.
   4. Add 1 split red chilli and a few curry leaves, and stir-fry for a few seconds.
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   5. Now add 1/4 cup finely chopped tomato and some salt.
   6. Stir-fry till the tomato pieces soften.
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   7. Next, add 1/4 tsp turmeric and the rasam powder, and mix well.
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   8. Now add the tamarind extract and mix well.
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   9. Add 2 cups of water and bring to a boil.
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   10. Let the Omam Rasam simmer for 5 minutes.
   11. Turn off the heat and add 1 tbsp finely chopped coriander.
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4. Serving Suggestions
   1. Serve warm Vamu Charu or Omam Rasam with hot rice, ghee, and papad.    

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Recipe for Vamu Charu | Omam Rasam

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Vamu Charu | Omam Rasam | Ajwain Rasam

Aruna

Vamu Charu is yet another popular variation of rasam from Andhra Pradesh. Called Omam Rasam in Tamil Nadu, this delicious and nutritious rasam that will keep you warm while helping alleviate high blood pressure, improve digestion, combat food poisoning, and aid weight-loss.

All you need to enjoy this vegan, gluten-free Ajwain Rasam is some hot rice and papad.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Accompaniment, Dinner, Lunch

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

Servings 4 People

Calories 37 kcal

Equipment

• 1 heavy bottomed vessel (1/2 litre capacity)
• 1 bowl
• Ladle
• Measuring Spoons and Cups

Ingredients

  

1x2x3x

• 1" Ball Tamarind (25 gms; ~ 1 packed tbsp)
• 1/4 Cup Tomatoes (Finely Chopped)
• 1/4 tsp Turmeric
• 400 ml Water

To Grind Together

• 1.5 tsp Coriander Seeds
• 1/2 tsp Cumin Seeds
• 1.5 tsp Carom Seeds, Vamu, Ajwain, Omam
• 1-2 Red Chilli

For Tempering

• 1 tsp Oil
• 1 tsp Mustard Seeds
• 1/4 tsp Fenugreek Seeds
• 1-2 Red Chilli
• A Few Curry Leaves

Other Ingredients

• 1 tbsp Coriander (Finely Chopped)
• Salt to Taste

Instructions

 

Extracting the Tamarind Pulp

• Soak a 1" ball of tamarind (1 packed teaspoon) in 1/2 cup warm water for about 5 minutes. 

  Note: I flatten the tamarind to ensure it is completely soaked.
• After the tamarind softens, mash with your fingers and squeeze to extract all pulp.
• Discard the tamarind and retain the pulp.

Making the Carom Seed-based Rasam Powder

• Grind together 1.5 tsp carom seeds (ajwain/vamu/omam), 1.5 tsp coriander seeds, 1/2 tsp cumin seeds, and 1-2 red chillies to a fine powder. Set aside.

Making the Vamu Charu

• In a heavy-bottomed vessel, heat 1 tsp of oil. I always use sesame oil.
• Add 1 tsp mustard seeds and 1/4 tsp fenugreek seeds.
• Sit-fry till the mustard seeds start to pop.
• Add 1 split red chilli and a few curry leaves, and stir-fry for a few seconds.
• Now add 1/4 cup finely chopped tomato and some salt.
• Stir-fry till the tomato pieces soften.
• Next, add 1/4 tsp turmeric and the rasam powder, and mix well.
• Now add the tamarind extract and mix well.
• Add 2 cups of water and bring to a boil.
• Let the Omam Rasam simmer for 5 minutes.
• Turn off the heat and add 1 tbsp finely chopped coriander.

Serving Suggestions

• Serve warm Vamu Charu or Omam Rasam with hot rice, ghee, and papad.

Nutrition

Calories: 37 kcalCarbohydrates: 4 gProtein: 1 gFat: 2 gSaturated Fat: 0.1 gPolyunsaturated Fat: 0.4 gMonounsaturated Fat: 1 gTrans Fat: 0.01 gSodium: 302 mgPotassium: 121 mgFiber: 2 gSugar: 2 gVitamin A: 331 IUVitamin C: 49 mgCalcium: 23 mgIron: 1 mg

Keyword Charu, Omam Charu, Rasam, Vamu Rasam

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