Egg rasam (indian soup)

Ingredients

• 4 eggs
• 1 tablespoon coriander powder
• 1/2 tablespoon black pepper powder
• 1/2 tablespoon cumin powder
• 1/2 tablespoon saffron/kunyit powder
• 1 teaspoon mustard seeds
• 2 tablespoons thick tamarind/assam juice
• 1 medium size tomato (sliced thinly)
• 4 shallots (chopped)
• 4 cloves garlic (chopped)
• 2 sprigs curry leaves
• 3 tablespoons oil
• 1/2 litre water
• salt to taste

You may like

Egg boats with munster cheese

Preparation

• When oil is heated, saute the garlic and shallots for 3-4 minutes.
• Add in coriander, pepper, cumin and saffron powder as well as tomato and curry leaves. Keep frying for another 4 minutes.
• Add water, tamarind juice and salt inside. Stir all the ingredients together and let it simmer.
• Break in the eggs inside gently and let the eggs cook.
  
• Remove from heat.