Recommended recipe: tomato rasam (tomato charu)

I eat constantly and enthusiastically! I am not ashamed of this. 🙂

Rasam is a soup from Southern India that I haven’t had great luck with in restaurants. It didn’t seem half as interesting as sambar, and I have been repeatedly disappointed by a sort of watery version that I’ve been served.

Yet, I’d optimistically made up a huge jar of rasam powder at some point, which has just been sitting in my spice cabinet in a nearly accusing way for several years. So, I decided to give rasam another try with this recipe, which incorporates lots of fresh tomatoes:

Tomato Rasam (Tomato Charu) from

This recipe is GREAT! I used slightly overripe fresh tomatoes, and found the soup flavorful, warming, and yet still light. I served it with a bit of rice, just to add some carbs and give the spices something to contrast to.

I will make this again!