Egg Rasam (Indian Pepper Soup With Egg) Recipe
Appealing with its tangy, peppery and garlicky flavors.
Ingredients
- 4 eggs
- 4 shallots (chopped)
- 4 pips garlic (chopped)
- 1 tbsp coriander powder
- 1/2 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
Directions
- When oil is heated, saute garlic and shallots.
- Add coriander, pepper, cumin and turmeric powder, 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.
- Gently break eggs inside, cook for a texture you prefer and remove from heat.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 89g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 109 | 68% |
| Total Fat 12.34g | 15% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.18g | |
| Cholesterol 186mg | 62% |
| Sodium 68mg | 3% |
| Potassium 242mg | 7% |
| Total Carbs 7.4g | 2% |
| Dietary Fiber 2.5g | 8% |
| Sugars 3.36g | 2% |
| Protein 6.87g | 11% |
