Instant Pot Tomato Charu with Onions | Pappu Charu

It’s been a long time since I posted a rasam recipe. I always wanted to try different rasam recipes from other cuisines, and this upcoming thali theme helped me to explore and experiment this tomato charu recipe. I prepared this charu recipe as part of the Andhra/Telangana Thali.  This Tomato onion charu recipe with garlic tempering is very soothing and appetizing. It can be served as a rice accompaniment and also as a starter soup. 

After posting Instant Pot sambar recipe, I received a couple of recipe requests for Instant Pot rasam. I tried a two different rasams, and both turned out great. Today I am going to share this charu recipe prepared in instant pot. I took the base recipe from Srivalli’s blog. Apparently, this is her grandmom’s recipe. The moment I read it, the addition of onions intrigued me a lot and wanted to try it right away. I pretty much followed her recipe but adjusted the measurements as per our preference, and also I included some fresh ground pepper. I like fresh ground pepper in my rasam. But it’s entirely optional. As I mentioned, I prepared this in instant pot, but this can be cooked in a pressure cooker too. 

Without any further delay, here comes the delicious Pappu Tomato Charu recipe with Onions,

      

Ingredients:

  • Toor dal – 1/2 cup
  • Water – 2 cups + 2 cups
  • Green chili – 1
  • Chopped Onion – 1/3 cup
  • Tomato – 1
  • Tamarind paste – 1 tbsp
  • Red chili powder – 3/4  tsp
  • Coriander Powder – 1/2 tsp
  • Pepper Powder – 1/4 tsp
  • Turmeric Powder – 1/4 tsp
  • Chopped Cilantro – handful
  • Salt – 2 tsps
  • For tempering
  • Ghee or Oil – 2 tsps
  • Mustard seeds – 1 tsp
  • Cumin Seeds – 2 tsps
  • Curry leaves – 1 strand
  • Crushed garlic – 5 
  • Hing – 1/2 tsp

Prep – work:

  • Wash the toor dal and set aside.
  • Chop the onion, cilantro, and tomato.
  • Slit the green chili.
  • Peel and crush the garlic cloves and set aside.
  • If you are not using tamarind paste, then soak small gooseberry sized tamarind in water for 1/2 hour and extract 1 cup juice.

Steps:

  • In the Instant Pot, add the washed toor dal, onion, tomato, green chili, tamarind paste/extract, red chili powder, coriander powder, turmeric powder, and salt.
  • Add 2 cups of water (if using tamarind extract, add one cup of water) and mix well.
  • Set it in manual mode and cook for 12 minutes and let the pressure release normally.
  • Note: The above three steps can be done in a pressure cooker too. Add all the ingredients and pressure cook for up to 4 whistles.

  • Once the pressure is all gone, open the IP and mash the mixture with a ladle or potato masher and set it in saute mode.
  • Add two more cups of water and the chopped cilantro and pepper powder and let it simmer for 5 minutes.
  • In a separate tadka pan, heat ghee or oil. Once the ghee is hot, add the mustard seeds, cumin seeds, curry leaves, hing and crushed garlic.

  • Let the garlic brown for a bit and add this garlic tempering to the simmering charu.
  • Let it simmer for a couple more minutes, and that’s it.

Yummy charu is ready. Garnish with more cilantro and serve hot.

Notes:

  • You adjust the green chilies, salt, and spices as per your preference.
  • I did not add any jaggery, but if preferred a small piece or 1 tsp of sugar can be included.
  • While tempering, let the garlic brown nicely. That adds a distinct flavor to this rasam. I used small garlic cloves. If you prefer more garlic, you can add up to 7 to 8 garlic cloves.

Tomato Charu

Instant Pot Tomato Charu with Onions
Andhra / Telangana special tomato onion charu recipe prepared in Instant Pot with garlic tempering.
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Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Prep Time
10 min
Cook Time
40 min
Total Time
50 min
Ingredients
  1. Toor dal - 1/2 cup
  2. Water - 2 cups + 2 cups
  3. Green chili - 1
  4. Chopped Onion - 1/3 cup
  5. Tomato - 1
  6. Tamarind paste - 1 tbsp
  7. Red chili powder - 3/4 tsp
  8. Coriander Powder - 1/2 tsp
  9. Pepper Powder - 1/4 tsp
  10. Turmeric Powder - 1/4 tsp
  11. Chopped Cilantro - handful
  12. Salt - 2 tsps
  13. For tempering
  14. Ghee or Oil - 2 tsps
  15. Mustard seeds - 1 tsp
  16. Cumin Seeds - 2 tsps
  17. Curry leaves - 1 strand
  18. Crushed garlic - 5
  19. Hing - 1/2 tsp
Prep - work
  1. Wash the toor dal and set aside.
  2. Chop the onion, cilantro, and tomato.
  3. Slit the green chili.
  4. Peel and crush the garlic cloves and set aside.
  5. If you are not using tamarind paste, then soak small gooseberry sized tamarind in water for 1/2 hour and extract 1 cup juice.
Steps
  1. In the Instant Pot, add the washed toor dal, onion, tomato, green chili, tamarind paste/extract, red chili powder, coriander powder, turmeric powder, and salt.
  2. Add 2 cups of water (if using tamarind extract, add one cup of water) and mix well.
  3. Set it in manual mode and cook for 12 minutes and let the pressure release normally.
  4. Note: The above three steps can be done in a pressure cooker too. Add all the ingredients and pressure cook for up to 4 whistles.
  5. Once the pressure is all gone, open the IP and mash the mixture with a ladle or potato masher and set it in saute mode.
  6. Add two more cups of water and the chopped cilantro and pepper powder and let it simmer for 5 minutes.
  7. In a separate tadka pan, heat ghee or oil. Once the ghee is hot, add the mustard seeds, cumin seeds, curry leaves, hing and crushed garlic.
  8. Let the garlic brown for a bit and add this garlic tempering to the simmering charu.
  9. Let it simmer for a couple more minutes, and that's it.
  10. Yummy charu is ready. Garnish with more cilantro and serve hot.
Notes
  1. You adjust the green chilies, salt, and spices as per your preference.
  2. I did not add any jaggery, but if preferred a small piece or 1 tsp of sugar can be included.
  3. While tempering, let the garlic brown nicely. That adds a distinct flavor to this rasam. I used small garlic cloves. If you prefer more garlic, you can add upto 7 to 8 garlic cloves.
Adapted from Cooking4AllSeasons
Vidhya’s Vegetarian Kitchen http://www.vidhyashomecooking.com/

6 thoughts on “Instant Pot Tomato Charu with Onions | Pappu Charu

    • Oh nice.. glad it bought make good old memories.. You know what, when I planned my menu, realized rasam was missing and I had to make it for vaandu. In kannada we say saaru for rasam and that’s when I decided to make this pappu charu in rasam consistency with pepper powder. I know its not traditional but worked for me that day. ;-) ;-) I was surprised to see it is called as pappu chaaru. And again got confused with the spelling if its chaaru or charu. ;-)

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