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# Tomato Charu Recipe
| | |
| -------------- | ---------- |
| **Prep time** | 10 min |
| **Cook time** | 15 min |
| **Total time** | 25 min |
| **Serves** | 4 servings |
Per servings.
| Nutrient | Amount |
| ------------- | ------- |
| Calories | 92 kcal |
| Carbohydrates | 15 g |
| Protein | 3 g |
| Fat | 3 g |
| Saturated fat | 0.2 g |
| Sodium | 620 mg |
| Potassium | 419 mg |
| Fiber | 5 g |
| Sugar | 4 g |
| Vitamin A | 1143 IU |
| Vitamin C | 52 mg |
| Calcium | 76 mg |
| Iron | 2 mg |
## Ingredients
### for homemade rasam powder:
* 2 tbsp chana dal
* 2 tsp pepper
* 2 tsp coriander seeds
* ½ tsp cumin
* ¼ tsp methi
* 10 dried red chilli
### for masala paste:
* 5 cloves garlic
* 1 inch ginger
* ½ tsp pepper
* 1 tsp cumin
* few curry leaves
* 2 chilli
### for rasam:
* 3 tomato
* 3 cup water
* ½ cup tamarind extract
* few curry leaves
* ½ tsp turmeric
* 1 tsp salt
* 2 tbsp coriander *(finely chopped)*
### for tempering:
* 2 tsp oil
* 1 tsp mustard
* ½ tsp cumin
* pinch hing
* 1 dried red chilli
## Instructions
1. Firstly, to prepare the rasam powder, in a pan take 2 tbsp chana dal, 2 tsp pepper, 2 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 10 dried red chilli.
2. Dry roast till the spices turn aromatic.
3. Cool completely, and grind to a fine powder. Keep asdie.
4. In a mortar pestle, take 5 cloves garlic, 1 inch ginger, ½ tsp pepper, 1 tsp cumin, few curry leaves, and 2 chilli.
5. Pound and crush til the spices are into well combined. Keep aside.
6. In a saucepan, take 3 tomato and boil in 3 cup water.
7. Boil for 5 minutes til the tomato is blanched well.
8. Cool completely, and peel the skin off. Also mash the tomato well.
9. Add in ½ cup tamarind extract, few curry leaves, ½ tsp turmeric, and 1 tsp salt.
10. Boil for 5 minutes or until the tamarind is well cooked.
11. Add crushed garlic masala, 1 tbsp rasam powder and mix well.
12. Pour in required water, adjusting the consistency.
13. Boil for 5 minutes, or until the flavours are well absorbed.
14. To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing and 1 dried red chilli.
15. Splutter the tempering and pour it over rasam.
16. Also add 2 tbsp coriander and mix well.
17. Finally, enjoy Tomato Charu Recipe with hot steamed rice.
## Step-by-step
Firstly, to prepare the rasam powder, in a pan take 2 tbsp chana dal, 2 tsp pepper, 2 tsp coriander seeds, ½ tsp cumin, ¼ tsp methi and 10 dried red chilli.
Dry roast till the spices turn aromatic.
Cool completely, and grind to a fine powder. Keep aside.
In a mortar pestle, take 5 cloves garlic, 1 inch ginger, ½ tsp pepper, 1 tsp cumin, few curry leaves, and 2 chilli.
Pound and crush til the spices are into well combined. Keep aside.
In a saucepan, take 3 tomato and boil in 3 cup water.
Boil for 5 minutes til the tomato is blanched well.
Cool completely, and peel the skin off. Also mash the tomato well.
Add in ½ cup tamarind extract, few curry leaves, ½ tsp turmeric, and 1 tsp salt.
Boil for 5 minutes or until the tamarind is well cooked.
Add crushed garlic masala, 1 tbsp rasam powder and mix well.
Pour in required water, adjusting the consistency.
Boil for 1 minutes, or until the flavours are well absorbed.
To prepare the tempering, heat 2 tsp oil. Splutter 1 tsp mustard, ½ tsp cumin, pinch hing and 1 dried red chilli.
Splutter the tempering and pour it over rasam.
Also add 2 tbsp coriander and mix well.
Finally, enjoy **Tomato Charu Recipe** with hot steamed rice.
## Video
## Notes
* Firstly, adding crushed garlic will enhance the flavour of rasam. Do not skip it.
* Also, mash the tomato well. You can also grind the tin mixer jar to get a smooth puree.
* Additionally, you can use store-bought rasam powder if you are not making homemade rasam powder.
* Finally, **Tomato Charu Recipe** tastes great when prepared spicy and tangy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/tomato-charu-recipe-andhra-style-tomato/](https://hebbarskitchen.com/tomato-charu-recipe-andhra-style-tomato/)
