Egg rasam (indian soup)

Main Dish
4 servings
10 hours
20 min
Very Easy


Number of serving: 4

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


  • Step 1 - Egg Rasam (Indian Soup)
    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.
  • Step 3 - Egg Rasam (Indian Soup)
    Add water, tamarind juice and salt inside. Stir all the ingredients together and let it simmer.
  • Step 4 - Egg Rasam (Indian Soup)
    Break in the eggs inside gently and let the eggs cook.
  • Remove from heat.


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