Tomato Charu

1. 1

   Prepare Tomato and Tamarind Base

   • Soak the tamarind in 1/2 cup of warm water for 15 minutes. Squeeze well to extract the pulp, strain it into a bowl, and discard the fibrous solids.
   • In a medium pot, combine the chopped tomatoes with 2 cups of water. Bring to a boil and cook for 8-10 minutes until the tomatoes are very soft and their skins are loose.
   • Turn off the heat. Once the mixture is cool enough to handle, mash the tomatoes thoroughly directly in the pot using a potato masher or clean hands.
2. 2

   Simmer the Charu

   • To the pot with the mashed tomatoes, add the prepared tamarind extract, finely chopped onion, slit green chilies, rasam powder, turmeric powder, jaggery, and salt.
   • Pour in the remaining 2 cups of water and stir everything together well.
   • Bring the mixture to a rolling boil over medium-high heat. Once it boils, reduce the heat to low and let it simmer gently for 10-12 minutes for all the flavors to meld. Avoid a vigorous boil.
3. 3

   Prepare the Tempering (Tadka)

   • While the charu simmers, heat the oil in a small pan (tadka pan) over medium heat.
   • Add the mustard seeds and wait for them to splutter completely, which takes about 30 seconds.
   • Add the cumin seeds, broken dried red chilies, crushed garlic, and curry leaves. Sauté for 30-45 seconds until the garlic is fragrant and the leaves turn crisp.
   • Finally, add the hing, give it a quick stir for 2 seconds, and immediately turn off the heat to prevent it from burning.
4. 4

   Combine and Serve

   • Carefully pour the hot tempering over the simmering charu. It will sizzle, releasing a beautiful aroma.
   • Stir in the freshly chopped coriander leaves.
   • Turn off the heat, cover the pot with a lid, and let the charu rest for at least 5-10 minutes to allow the flavors to infuse deeply.
   • Serve the Tomato Charu hot with steamed rice, papad, or as a light soup.

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