This is a print preview of "Egg Rasam (Indian Pepper Soup With Egg)" recipe.

Egg Rasam (Indian Pepper Soup With Egg) Recipe
by Navaneetham Krishnan

Egg Rasam (Indian Pepper Soup With Egg)

Appealing with its tangy, peppery and garlicky flavors.

Rating: 4/5
Avg. 4/5 1 vote
Prep time: Indian
Cook time: Servings: 4 person

Goes Well With: starter, with rice

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

  1. When oil is heated, saute garlic and shallots.
  2. Add coriander, pepper, cumin and turmeric powder, mustard seeds, tomato and curry leaves.
  3. Stir and cook just for a minute.
  4. Add water, tamarind juice and season with salt.
  5. Stir again and let it simmer.
  6. Gently break eggs inside, cook for a texture you prefer and remove from heat.