Saturday, January 15, 2011

Egg Rasam (Indian Pepper Soup With Egg)

Anyone tried before? Heard of Egg Rasam, or maybe if I say Muttai Rasam, it may ring the loudest bell to the Indians? Actually, come to think of it why am I confusing you. Egg Rasam is basically eggs added into rasam (Rasam And Benefits & Crab Legs Rasam). To tell you the truth, you may be under the impression that I am a recipe hero. I am not though. I only discovered egg rasam a couple of years ago from Mrs Joyce Felix (Chicken Devil Curry). Its her recipe, but I didn't replicate as per say. This is my version which I believe will excite your tastebuds. I sincerely trust it will. Stop arguing with me. Just make okay? Once then, maybe we can discuss and debate if Egg Rasam is a winner. For me personally, it is already. Bye! See you next time. 

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.
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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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