Rasam ~ Chaaru

Rasam or Chaaru

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Rasam or Chaaru is one of my favorite Indian Soups.  Chaaru is usually served with rice and is a perfect comfort food in cold, winter weathers.  I for one, don’t mind eating it anytime of the year!  I am so fond of chaaru that when growing up, whenever I visited my aunt, she would prepare it just for me!   I make 2 types of chaarus, one is tomato rasam or chaaru, with tomatoes and sometimes with V8 juice and the other is tamarind chaaru / miriyala chaaru.   The chaaru I am sharing today is little different from want I normally make.  I used rasam powder and also dal in this recipe.  I usually don’t use rasam powder but do add all the ingredients that are used to make the rasam powder.  Also, I add some onion and ginger garlic paste or crushed garlic.  This recipe is adapted from Cooking at Home with Pedatha.  I used all the ingredients required for the recipe but altered the procedure a little.  The Rasam Powder is from this cook book which I shared here 3 weeks ago.

Rasam or Chaaru

Total Cooking Time: 30 – 35 minutes
Preparation Time: 15 minutes (time to cook the dal)
Cooking Time: 15 – 20 minutes
Serves: 6 – 8

Print Recipe

  • ¼ cup Toor Dal
  • 2 tsp Oil or Ghee (I used oil)
  • ½ Mustard Seeds
  • ½ Fenugreek Seeds
  • ½ Cumin
  • ½ – 1 tsp Hing or Asafoetida (I used little less than ½ tsp)
  • 10-12 Curry Leaves
  • ½ tsp Turmeric
  • 2 medium-sized Vine Tomatoes diced (can use any tomato I prefer vine ripe)
  • 5 cups Water
  • Salt to Taste
  • ¼ tsp Pepper Powder (opt.)
  • 1 tbsp Rasam Powder
  • 4 tbsp Tamarind Paste
  • Cilantro to garnish

Rasam Chaaru

  • Cook toor dal in a pressure cook with ½ cup of water for 5 whistles and for 3 minutes on ow heat. Cooking time varies from cooker to cooker and cook it until the dal is cooked. Open the pressure cooker once the all the steam is gone.
  • If cooking on stove top, cook the dal with 1 cup of water and it will easily take 45 minutes to 1 hour.
  • Heat oil in a sauce pan, add mustard and fenugreek, when the fenugreek turn golden brown, add cumin, hing and curry leaves.
  • When the curry leaves change color, add turmeric and mix well.
  • Add water, tomatoes, salt, tamarind paste, pepper powder if using and rasam powder. Bring to a boil.
  • One the chaaru starts boiling, the tomatoes are cooked, add cooked toor dal and boil for another 5 minutes or until the chaaru is done.
  • Add cilantro and turn of the heat.
  • Serve hot with rice and perhaps a dollop of ghee!

I am sending this rasam to Think Spice Think: Heeng hosted by Fazela, an event started by Sunita.

6 thoughts on “Rasam ~ Chaaru

  1. I happen to eat Idli with Rasam at a restaurant and found it more satisfying than eating with sambhar, coz the otherwise bland Idly soaked up the flavor of rasam so nicely….yours is making me re-live those moments and I am seriously craving for one now !

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