Egg rasam (indian soup)

3 servings
5 min
20 min


Number of serving: 3

1 tbsp coriander powder

1/2 tbsp black pepper powder

1/2 tbsp cumin powder

1/2 tbsp saffron/kunyit powder

1 tsp mustard seeds

2 tbsp thick tamarind/assam juice

1 medium size tomato (sliced thinly)

4 shallots (chopped)

4 cloves garlic (chopped)

2 sprigs curry leaves

3 tbsp oil

1/2 litre water

salt to taste


  • When oil is heated, saute the garlic and shallots for 3-4 mins. Add in coriander, pepper, cumin and saffron powder as well as tomato and curry leaves. Keep frying for another 4 mins.

    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.



So yummy and tasty!!

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