Saturday, January 15, 2011

Egg Rasam (Indian Pepper Soup With Egg)

First rasam recipe was "Rasam And Benefits". Then the super powerful "Crab Legs Rasam". And now another version with eggs. Not sure whether you have tried. But you should. Its a good try compared to the conventional rasam. Though pretty much with the same ingredients but with various spice powder. Nice taste I vouch. Do try yea!!!

4 eggs
4 shallots (chopped)
4 pips garlic (chopped)
1 tbsp coriander powder
1/2 tbsp black pepper powder
1/2 tbsp cumin powder
1/2 tbsp kunyit/turmeric powder
1 tsp mustard seeds
1 medium size tomato (sliced thinly)
2 sprigs curry leaves
1 tbsp thick tamarind/assam juice (or as per taste)3 tbsp oil
1/2 litre water
2 tbsp oil
Salt for taste

When oil is heated, saute garlic and shallots.
Add coriander, pepper, cumin and turmeric powder.
And mustard seeds, tomato and curry leaves.
Stir and cook just for a minute. 
Add water, tamarind juice and season with salt.
Stir again and let it simmer. 
Gently break eggs inside, cook for a texture you prefer and remove from heat.
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  1. Hi Nava, I like Rasam, its been awhile since I last tasted. Your recipe includes eggs? Would love try that.
    I like how you design your blog, very nice!

  2. thank you Sue, in fact there plenty other types of rasam on my blog, check out for the rest.

  3. egg rasam is something new to me...interesting recipe


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