About Tomato Charu
Rasam is called as ‘charu’ in Andhra Pradesh and ‘saaru’ in Karnataka. There are varieties of charu that are there, out of which, Tomato Charu is one of the most common ones. Although, each household may have a significant way of making it. The recipe that I have shared here, is the way I prepare it at my home. When preparing Tomato Charu, I typically opt to blend the tomatoes into a smooth puree. While you can also crush or chop the tomatoes, I prefer the pureed consistency. Additionally, you can strain the tomato puree, if desired. A small amount of tamarind is included in this recipe, although it’s okay to omit it if unavailable. However, it is because of the tamarind, there’s a certain uniqueness in the flavor of the dish. Tamarind simply make the tomato charu a bit more tart, than what it would be with only the tomatoes included in the recipe. For this Tomato Charu recipe, you have the option to blanch the tomatoes before pureeing them, but it’s also fine to skip this step. I usually make this dish for a quick lunch and dinner, so I do not blanch the tomatoes. The spice powders that I use in this recipe are turmeric powder, red chili powder and rasam powder. Rasam Powder adds a classic touch to the recipe. Apart from all the above, there is a tempering that is a must for this Tomato Charu. For which, I use mustard seeds, cumin seeds, asafoetida, curry leaves and dried red chilies. Adding this tempering to the charu, brings all the flavors together and makes for an absolutely palatable dish. If you like to explore the different varieties of rasam, do have a look at this special and unique Tomato Rasam that is a staple at my home and made sans any lentils, tamarind and rasam powder.
How to make Tomato Charu
Make Tamarind Extract
- Soak 1 teaspoon tamarind in ¼ cup hot water for 15 to 20 minutes.
- Then, squeeze the tamarind and extract the pulp. Set aside the tamarind extract.
Make Tomato Puree
- When the tamarind is soaking, chop 250 grams tomato (4 to 5 medium tomatoes).
- Add them along with their juices from the chopping board to a blender jar.
- Blend to a fine, smooth puree.
Cook Tomato Puree
- Transfer the tomato puree in a pan or pot.
- Now, add ¼ teaspoon turmeric powder and ½ teaspoon red chili powder.
- Then, add 2 cups water and mix very well.
- Keep the pan on the stovetop and cover with a lid. On low to medium heat, simmer the tomato mixture for 3 to 4 minutes.
- Then, remove the lid and continue to simmer for 1 to 2 minutes or until the raw flavors of the tomatoes are not there.
Add Tamarind Pulp
- Next, using a small strainer, strain the tamarind pulp over the tomato broth carefully, taking care that the steam does not touch your hands. Or you can turn off the heat and add the tamarind pulp. You can also add the tamarind pulp directly without using a strainer.
- Mix well.
Add Seasonings & Rasam Powder
- Next, add salt as per taste. Then, simmer for 4 to 5 minutes.
- Then, add 2 teaspoons Rasam Powder. Cook further for 3 to 4 minutes. If you do not have rasam powder, you can skip it, but the taste of the charu will be different. A bit of jaggery (about ½ to 1 teaspoon) can also be added to balance the sourness of tomatoes.
- After simmering for 3 to 4 minutes, turn off the heat. Cover pan with a lid and set aside.
Temper & Make Tomato Charu
- Heat 1 tablespoon oil in a small pan or tadka pan. Add ½ teaspoon mustard seeds and let them crackle.
- Then, add ½ teaspoon cumin seeds and let them splutter.
- Next, add 2 dried red chilies and 10 to 12 curry leaves along with a generous pinch of asafoetida (hing).
- Fry until the red chilies change color and curry leaves become crisp. Turn off the heat and add this entire tempering mixture to the Tomato Charu. Cover the pan for 4 to 5 minutes so that the tempering flavors infuse into the charu.
- Then, remove the lid and add 2 to 3 tablespoons chopped coriander leaves.
- Serve the Andhra-style Tomato Charu with steamed rice or you can drink it as a soup. Store leftovers in the refrigerator for a day. Reheat until warm or lightly heat in a sauce pan.
Expert Tips
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter. Pesarattu Recipe | Andhra Style Moong Dal Dosa Avakaya | Avakai (Andhra Mango Pickle) Tomato Pachadi Recipe (Zesty Tomato Condiment) Dibba Rotti Recipe | Andhra Minapa Rotti This Tomato Charu recipe from the archives was first published on June 2016. It has been updated and republished on May 2024.
