Tomato Rasam | Tomato Charu Recipe By Veena Theagarajan

Typically a South Indian dish, Rasam is known for its health benefits. Rasam has a special place in my diet from the beginning. After my 1st Son, I used to take only Rasam to shed the extra (I gained a lot) weight. This can be served with rice or as soup.  I love the tangy flavour of tomato. I follow Mallika Badrinath recipe


Ripe tomato - 5 (Medium)
Tamarind - Marble size ball
Curry Leaves - 10
Coriander Leaves - 2 tablespoon
Green Chillies - 3
Small onion - 4

Garlic - 3 Pods
Coriander seeds - 1/2 teaspoon (finely chopped)
Cumin seeds - 1/2 teaspoon
Cinnamon - 1/2 inch
Oil - 4 teaspoon
Asafoetida powder a pinch
Mustard Seeds - 1/4 teaspoon


Chop tomatoes into big pieces
Add just enough water to cover the pieces
Add tamarind and boil till tomatoes become just soft (till outer skin peels easily)

Allow to cool and grind to smooth paste. Add Salt
Dry roast Green Chillies, Coriander Seeds, Cumin seeds, cinnamon
Add one teaspoon of oil and fry Garlic and Onion till they are translucent
Add together with dry roast ingredients and pound coarsely (If you prefer you can grind to smooth paste)

Mix this with Tomato paste and boil it for 2-3 mins
Heat rest of the oil and add asafoetida powder, 1/4 teaspoon mustard seeds. When it splutters add curry leaves and fry for 10 sec. Add to rasam. Garnish with Coriander Leaves