Tomato Rasam | Tomato Charu | Thakkali Rasam
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!
Equipment
- 1 Heavy Bottomed Vessel (1 litre capacity)
- Ladle
- Chopping Board
- Knife
Ingredients
- 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