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Saturday, August 23, 2014

Andhra Charu or South Indian Rasam from Pakashalaindiankitchen


1 cup of chopped tomatoes (use red and ripe tomatoes)
3 ½ cups of water
2 to 3 tsps of rasam powder (3 tsps yields a thicker rasam) I prefer MTR or Priya rasam powder

tamarind paste (I have never used since the sourness from tomatoes is enough, but you can reduce the amount of tomatoes and use little tamarind paste)

1 sprig of curry leaves
1 to 2 garlic cloves crushed (optional)
hing (optional)
½ tsp of broken red chili (remove the seeds) (avoid if making for a baby)
Pinch of mustard
¼ tsp cumin / jeera (Jeela karra)
dry chillies 1-2 for Tadka/talimpu/Popu

Generous pinch of turmeric

Pinch of methi seeds (optional) / menthulu

Fistful of coriander leaves

Pepper powder

oil as needed


1.   Heat oil in a handi(bandi/Mukudu/Bale), add mustard, cumin, methi, red chili, when they begin to splutter, add curry leaves and hing

2   Add tomatoes,garlic, salt and turmeric, fry till the tomatoes turn
 completely mushy. do not cover and cook, it tastes different. If you do not intend to use tomatoes, just add tamarind paste or tamarind water

3.   Pour water and bring it to a boil

4.   Add rasam powder and let it boil for 4 to 5 mins on a medium flame

5.   Off the heat. Add chopped coriander leaves . set aside your baby’s serving and add pepper