Charu Annam (Rasam Rice)
Charu Annam is the kind of meal that asks nothing of you and gives everything back. Hot annam with a generous ladleful of thin, tangy rasam poured over — the usiri (amla) in our Amla Rasam Podi gives this charu a sharper, brighter tang than any regular rasam podi can manage. One bowl, one pot, done.
Prep: 10 min | Cook: 15 min | Serves: 2 | Difficulty: Easy
Ingredients
- 2 tsp Amla Rasam Podi
- 1 cup cooked rice (annam), hot
- 1 small lemon-sized ball tamarind (chintapandu)
- 3 tbsp cooked toor dal (pappu), mashed
- 1 medium tomato, roughly chopped
- 1 tsp ghee (neyyi)
- 1/2 tsp mustard seeds (aavalu)
- a few curry leaves (karivepaku)
- 1 dried red chilli
- Salt to taste
Method
- Soak the tamarind in one and a half cups of warm water for 10 minutes, then squeeze and strain to get the tamarind water. Discard the pulp.
- Bring the tamarind water to a boil in a kadai with the chopped tomato. Cook on medium flame for 4 to 5 minutes until the tomato softens and the raw tamarind smell fades — the liquid will deepen slightly in colour.
- Add the Amla Rasam Podi and the mashed pappu. Stir well, bring back to a full rolling boil, then lower the flame and simmer for 3 to 4 minutes. The rasam will turn fragrant and frothy at the edges — that is when it is ready. Add salt to taste.
- In a small pan, heat ghee until it shimmers. Add the mustard seeds and let them splutter, then add the dried red chilli and curry leaves. The leaves will crisp in seconds and the ghee will smell nutty and sharp. Pour this tadka straight into the rasam.
- Spoon hot annam into a wide bowl. Pour a generous ladle of charu directly over the rice — enough to soak through but not make it soupy. Mix lightly from the bottom up and eat immediately while the rasam is still steaming.
✓ High Protein | ✓ High Fibre | ✓ Rich in Iron | ✓ Rich in Calcium | ✓ Rich in Potassium
Frequently Asked Questions
How much Amla Rasam Podi should I use for one batch of rasam?
Two teaspoons of Amla Rasam Podi is the right measure for a rasam that serves two, made with one cup of cooked dal and one lemon-sized ball of tamarind. You can add a pinch more at the end if you want a sharper, spicier finish.
What goes well with charu annam besides plain rice?
Charu Annam is best eaten as is — rice and rasam together in one bowl — but a side of papad, a spoonful of achaar, or a small bowl of perugu on the side makes it a complete tiffin-style meal. The rasam also works beautifully as a light soup on its own.
How long does Amla Rasam Podi stay fresh after opening?
Amla Rasam Podi stays fresh for up to 6 months from the date of manufacture when stored in a cool, dry place with the lid tightly closed. Avoid damp spoons or moisture inside the jar to maintain its aroma and potency.
Can I make this rasam without tamarind if I don't have it?
Amla Rasam Podi already contains usiri (amla) which provides a natural tang, so you can reduce the tamarind quantity by half and the rasam will still have good sourness. For a fully tamarind-free version, use a small tomato and a few drops of lemon juice squeezed in at the end instead.