Authentic Tomato Rasam Recipe – South Indian Charu Soup

Last Updated on 4 months by Neha Deshmukh

Authentic Tomato Rasam Recipe – South Indian Charu Soup

Hey everyone! If you’re anything like me, a comforting bowl of rasam is pure soul food. It’s that perfect blend of tangy, spicy, and warm – a hug in a bowl, really. I remember my grandmother making this every time I was feeling under the weather, and honestly, it always did the trick. Today, I’m sharing my go-to Tomato Rasam recipe, a South Indian classic also known as charu, that’s surprisingly easy to make at home.

Why You’ll Love This Recipe

This Tomato Rasam isn’t just delicious; it’s incredibly versatile. It’s a light yet flavorful soup, perfect as a starter, a side dish with rice, or even enjoyed on its own. Plus, it’s packed with goodness! The tomatoes are full of vitamins, and the spices have amazing health benefits. It’s a quick recipe too – ready in under 30 minutes!

Ingredients

Here’s what you’ll need to create this magic:

• 1 teaspoon tamarind
• 0.25 cup (60ml) water (for soaking tamarind)
• 250 grams tomatoes
• 0.25 teaspoon (1.25ml) turmeric powder
• 0.5 teaspoon (2.5ml) red chili powder
• 2 cups (480ml) water
• Salt to taste
• 2 teaspoons Rasam Powder
• 2-3 tablespoons chopped coriander leaves
• 1 tablespoon oil
• 0.5 teaspoon (2.5ml) mustard seeds
• 0.5 teaspoon (2.5ml) cumin seeds
• 1 pinch asafoetida (hing)
• 10-12 curry leaves
• 2 dry red chilies

Ingredient Notes

Let’s talk ingredients! A few things can really make or break your rasam.

• Tamarind: This is key for that signature tangy flavor. I prefer using a block of tamarind and soaking it myself, but you can also use tamarind paste – just adjust the quantity accordingly.
• Rasam Powder: This is where things get interesting! There are so many variations of rasam powder blends. Some are more fragrant, others spicier. Feel free to use your favorite store-bought blend, or even make your own! My family has a secret recipe passed down through generations, but a good quality store-bought one works wonderfully.
• Oil: Traditionally, South Indian cooking uses sesame oil or groundnut oil. These impart a lovely nutty flavor. However, you can use any neutral oil like sunflower or vegetable oil if that’s what you have on hand.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the tamarind in hot water for about 15-20 minutes. This helps to extract all that lovely tangy flavor. Once softened, squeeze the tamarind to get all the pulp out, and set the tamarind extract aside.
2. Next, blend the tomatoes into a smooth puree. Pour this puree into a pan and add the turmeric powder, red chili powder, and 2 cups of water.
3. Bring the mixture to a simmer, cover it, and let it cook for 3-4 minutes. Then, remove the lid and simmer for another 1-2 minutes. This helps the tomatoes cook through and the spices bloom.
4. Now, strain the tamarind pulp into the tomato mixture. Add salt to taste and simmer for another 4-5 minutes.
5. Stir in the rasam powder and cook for 3-4 minutes more. Once everything is well combined, turn off the heat and cover the pan. This allows the flavors to meld together beautifully.
6. While the rasam is resting, let’s make the tadka (tempering)! Heat the oil in a small pan. Add the mustard seeds and let them splutter. Then, add the cumin seeds, dry red chilies, curry leaves, and asafoetida. Fry until fragrant – usually about 30 seconds.
7. Carefully pour the hot tempering into the rasam. Cover the pan again for 4-5 minutes to let the flavors infuse.
8. Finally, garnish with fresh coriander leaves and serve hot!

Expert Tips

• Don’t skip the resting time after adding the rasam powder and after the tempering. It really makes a difference in the flavor!
• Adjust the amount of red chili powder to your liking.
• For a smoother rasam, strain the tomato mixture before adding the tamarind extract.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your rasam powder doesn’t contain any animal-derived ingredients.
• Spice Level Adjustment:
  • Mild: Reduce the red chili powder to ¼ teaspoon.
  • Medium: Stick to the ½ teaspoon.
  • Hot: Add an extra ¼ teaspoon of red chili powder or a finely chopped green chili to the tempering.
• Festival Adaptations: Rasam is a staple during Pongal and Makar Sankranti in South India. It’s often served as part of a larger festive meal. My aunt always adds a small piece of jaggery to the rasam during Pongal for a touch of sweetness!

Gluten-Free Confirmation

Yes! This Tomato Rasam recipe is naturally gluten-free.

Serving Suggestions

Rasam is incredibly versatile. Here are a few ways to enjoy it:

• With steamed rice and a dollop of ghee.
• As a comforting soup on a cold day.
• As a digestive aid after a heavy meal.
• Alongside sambar and other South Indian dishes.

Storage Instructions

Leftover rasam can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. The flavors actually develop even more overnight!

FAQs

What is the difference between Rasam and Charu?

Honestly, there isn’t much! Rasam is the more commonly used name in Tamil Nadu, while charu is used in Andhra Pradesh and Telangana. They are essentially the same thing – a thin, tangy, and spicy soup.

Can I make Rasam without tomatoes?

Yes, absolutely! You can make rasam with other ingredients like lemon, mango, or even just plain tamarind.

What is the best type of tamarind to use for Rasam?

I prefer using a block of raw tamarind, as it has the most authentic flavor. But tamarind paste works in a pinch!

How can I adjust the sourness of the Rasam?

Adjust the amount of tamarind extract. If it’s too sour, add a little bit of water. If it’s not sour enough, add a bit more tamarind pulp.

Can I make Rasam ahead of time?

Yes, you can! In fact, the flavors develop even more overnight. Just make the rasam up to the tempering stage and add the tempering just before serving.

What is the purpose of the tempering (tadka) in Rasam?

The tempering adds a wonderful aroma and flavor to the rasam. It’s the final touch that really brings everything together!

Enjoy this authentic Tomato Rasam recipe, and let me know how it turns out for you! I hope it brings as much comfort and joy to your table as it does to mine.