Tomato Charu Recipe (Andhra Style)

tomato charu with a coriander leaf in a light green ceramic bowl on a light green-blue-white checkered napkin

4.84 from 49 votes

Tomato Charu is the Andhra version of a spicy tomato rasam that is made with fresh tomatoes, tamarind, spices, rasam powder and herbs. It is best paired with steamed rice or can be served as a soup or appetizer drink.

Prep Time15

Cook Time15

Total Time30

Course: Main Course, Starters

Cuisine: Andhra, South Indian

Diet: Vegan

Difficulty Level: Moderate

Servings:

Calories: 52kcal

Author: Dassana Amit

Ingredients

For tamarind extract

1 teaspoon tamarind - dried
¼ cup water - hot

Main ingredients

250 grams tomato or 4 to 5 medium tomatoes
¼ teaspoon turmeric powder
½ teaspoon red chilli powder
2 cups water
salt as required
2 teaspoons Rasam Powder
2 to 3 tablespoons coriander leaves - chopped (cilantro)

For tempering

1 tablespoon oil (can use sesame, sunflower or peanut oil)
½ teaspoon mustard seeds
½ teaspoon cumin seeds
1 pinch asafoetida (hing)
10 to 12 curry leaves or 1 sprig curry leaves
2 dry red chilies - crowns removed, halved and seeds removed

US Customary - Metric

Instructions

Preparation

Soak tamarind in hot water for 15 to 20 minutes.
Then squeeze the tamarind and extract the pulp. Set aside the tamarind extract.
When the tamarind is soaking, chop the tomatoes.
Add them along with their juices in a blender jar.
Blend to smooth puree.
Transfer the tomato puree in a pan or pot.
Now add turmeric powder and red chilli powder.
Then add water and mix very well.

Making tomato charu

Keep the pan on the stove top. Cover with a lid. Then on a low to medium flame let the tomato mixture cook for 3 to 4 minutes.
Then remove the lid and continue to simmer for 1 to 2 minutes or till the rawness of the tomatoes dissipates.
Next using a small strainer, strain the tamarind pulp and add it to the charu. You can also opt to add the tamarind extract directly without straining it.
Mix very well.
Next add salt as per taste. Simmer for 4 to 5 minutes.
Then add rasam powder. Cook for a further 3 to 4 minutes.
Turn off heat, cover the pan and set aside.

Tempering

Heat oil in a small pan or tadka pan. Lower the heat and add mustard seeds. Let them crackle.
Then add cumin seeds and let them splutter.
Next add dry red chilies and curry leaves along with a pinch of asafoetida.
Fry until the red chilies change color and curry leaves become crisp. Turn off heat and pour the entire tempering mixture into the tomato charu.
Cover the pan with a lid for 5 minutes so that the tempering flavors infuse into the charu.
Then add chopped coriander leaves.
Serve Tomato Charu hot with rice or like a soup.

Notes

Ground spices like red chili powder and rasam powder can be added more or less as per your preferences.
For a gluten-free tomato charu, opt for gluten-free asafoetida or skip it completely.
You can skip rasam powder, if you do not have it but the tomato charu will taste different.
If the tomatoes are too tart, to balance the taste, you can add ½ to 1 teaspoon of jaggery.

Nutrition