Tomato Rasam Recipe (Andhra Tomato Charu)

Method14 steps

1. 1

   Step 1: For homemade rasam powder, dry-roast the optional 1½ tbsp chana dal over low heat until deep golden and aromatic. Skip steps 1–4 if using 2 tsp ready-made rasam powder.

   Uses 1½ tbsp optional chana dal for homemade powder

2. 2

   Step 2: Add the powder’s 1½ tbsp coriander seeds, optional ¼ tsp fenugreek seeds, optional 1 mild dried chili and ¼–½ tsp black peppercorns.

   Uses roasted chana dal, if selected · 1½ tbsp coriander seeds for homemade powder · ¼ tsp optional fenugreek seeds for homemade powder · 1 optional mild Kashmiri dried chili for homemade powder · ¼–½ tsp black peppercorns for homemade powder

3. 3

   Step 3: Dry-roast the powder ingredients until aromatic. Add its 1½ tsp cumin seeds to the hot pan and roast until fragrant.

   Uses homemade-powder spices with optional roasted dal · 1½ tsp cumin seeds for homemade powder

4. 4

   Step 4: Cool the roasted powder ingredients completely, then grind to a very fine smooth powder; coarse dal or spice bits will spoil the texture. Set aside.

   Uses fully roasted homemade rasam-powder ingredients

5. 5

   Step 5: Heat 1½ tbsp ghee or oil in a pot. Add the tempering ¾ tsp cumin seeds, ½ tsp mustard seeds and optional pinch of fenugreek seeds (1).

   Uses 1½ tbsp ghee or oil · ¾ tsp cumin seeds for tempering · ½ tsp mustard seeds · 1 optional pinch fenugreek seeds for tempering

6. 6

   Step 6: When the seeds splutter, add the optional broken tempering chili and pinch of asafoetida. Add the curry-leaf (1 sprig) sprig and fry for 1 minute.

   Uses sizzling tempering seeds in fat · 1 optional dried red chili for tempering, broken · 1 pinch asafoetida · 1 sprig curry leaves

7. 7

   Step 7: Add the 300 g chopped or puréed tomatoes (300 g), ¾ tsp initial salt and ⅛ tsp turmeric.

   Uses fragrant curry-leaf tempering · 300 g tomatoes (about 1½–2 cups or 3–4 medium), chopped or puréed · ¾ tsp initial salt · ⅛ tsp turmeric

8. 8

   Step 8: Sauté the tomatoes for 2 minutes, then cover and cook until completely soft and mushy.

   Uses tomatoes with tempering, salt and turmeric

9. 9

   Step 9: Add the 4 crushed garlic cloves, optional 1 tsp tamarind paste and optional 1 tbsp jaggery. Stir in either the homemade powder batch from step 4 OR 2 tsp ready-made rasam powder.

   Uses soft cooked tomato base · 4 large crushed garlic cloves · 1 tsp optional ready tamarind paste, only if tomatoes need more tang · 1 tbsp optional jaggery · Full homemade batch, only if selected · 2 tsp ready-made rasam powder, only instead of homemade batch

10. 10

    Step 10: Pour in 2½–3 cups water to suit your preferred consistency and bring to a boil. Add ¼ cup coriander leaves with tender stems, reduce the heat and simmer for 3–5 minutes until slightly thick.

    Simmer Rasam · 5 minUses seasoned tomato-rasam base · 2½–3 cups water, adjusted for desired consistency · ¼ cup finely chopped coriander leaves with tender stems

11. 11

    Step 11: Taste the cooked rasam and add extra salt, jaggery or ready tamarind paste only as needed to balance it.

    Uses simmered tomato rasam · Extra salt only after tasting cooked rasam · Extra jaggery only to taste · Extra ready tamarind paste only to taste

12. 12

    Step 12: For more heat, sprinkle a little extra crushed black pepper only to taste.

    Uses rasam adjusted for salt, sweetness and tang · Extra crushed black pepper only to taste for more heat

13. 13

    Step 13: Add extra tender coriander leaves if desired, turn off the heat and keep covered to retain the aroma.

    Uses finished seasoned tomato rasam · Extra tender chopped coriander leaves only as desired

14. 14

    Step 14: Serve with rice and vegetables, or as a soup appetizer.

    Uses covered aromatic tomato rasam