Saturday, January 15, 2011

Egg Rasam (Indian Pepper Soup With Egg)

Oh-my followers, how about oh-my egg rasam from nava-k to you? This egg rasam is different you know (Rasam And Benefits & Crab Legs Rasam). This egg rasam's recipe is from Mrs Joyce Felix (Chicken Devil Curry). I basically copied, and then tweeted for my version. Maybe you have made it before, I really don't know though. But I vouch egg rasam will excite your taste-buds (Chicken With Black Vinegar & Ginger). It will. Stop arguing with me. Just make okay? Taste okay? Thereafter we shall lengthily discuss, maybe for 3 hours like how we enjoy 3 hours in the cinema to watch the colourful Tamil movies. I got to go. Call me if you want to discuss or you actually made this egg rasam. Please don't call to tell me your problems okay? Okie-dokey, bye!

4 eggs
4 shallots (chopped)
4 garlic (chopped)
1 tbsp coriander powder
1/4 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 powder, pepper, cumin powder 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. 
Once heated through, not boiling please, gently break eggs inside, cook for a texture you prefer and remove from heat.
Don't forget to trend alongside "cook with nava-k" on every other social media please!

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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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