Tomato Rasam With Raw Tamarind Pickle / Chintakaya Tokku Charu

Tomato Rasam With Raw Tamarind Pickle / Chintakaya Tokku Charu

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes


  • 2 sp Raw Tamarind Chutney/Uppu Chintakaya Pachadi
  • 2 Tomatoes chopped
  • 1 small cup Cooked Toor Dal
  • 1 sp Rasam Powder
  • 1 sp Sugar
  • 3 Garlic Cloves crushed
  • little Salt if required
  • For Popu :
  • 1/2 sp Mustard Seeds
  • 1/4 sp Cumin Seeds
  • 1 Red Chilli crocked
  • 1 pinch Hing
  • chopped Coriander Leaves
  • few Curry Leaves


  1. Take 2 sp chintakaya tokku in a bowl and add 11/2 cups of water and mix well, then strain the water and keep aside. Heat oil in a pan add popu ingredients and fry, once done add curry leaves, crushed garlic and fry for 30 secs, then add chopped tomatoes and stir, sprinkle a little water and cook till tomatoes are soft.
  2. Once done add cooked dal and pour drained chintakaya pachadi water and stir well. Now add rasam powder, little salt, sugar, chopped coriander leaves and bring it to a boil for 5 mins on low-medium heat, after that turn off the heat and transfer into a serving bowl, now tamarind pickled rasam is ready, garnish with chopped coriander leaves and serve hot.


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