Name: Tomato rasam recipe | Tomato charu | How to make tomato rasam
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Yield: 3 to 4
Ingredients: 1½ to 2 cups tomatoes (ripe & red - chopped or pureed ); 2 to 2½ cups water ((can use more to make thin charu)); 1½ tablespoons ghee or clarified butter (or oil ); 1 sprig curry leaves; ½ teaspoon mustard; ¾ teaspoon cumin (or jeera); 1 pinch methi seeds ((fenugreek, skip if you don't have)); 1 Pinch asafoetida (or hing); 1 dried red chili (broken ); 4 large cloves garlic (crushed (more if desired)); 1/8 teaspoon turmeric (or haldi); ¼ cup coriander leaves (chopped finely with stems); 1 tablespoons jaggery ((optional, use more as needed to suit your taste)); 1 teaspoon tamarind (or paste (optional)); 1 to 2 red chili (broken (less spicy kind)); 1 teaspoon cumin (or jeera); ½ to ¾ teaspoon pepper; ¼ teaspoon methi seeds (or fenugreek (skip if you don't have)); 1½ tablespoons coriander seeds (or daniya); 1½ tablespoons chana dal ((optional, use if you like slightly thick rasam))