Egg Rasam | Muttai Rasam | Egg Pepper Soup Recipe with step by step pictures .Rasam is always a comfort food in Indian Cooking it is very soothing for throat and good for digestion .So usually after a heavy and hearty meal we used to have a serving of Rice with Rasam . How about adding a little twist in the regular rasam, Yes Egg Rasam. It is such a lovely Rasam with the goodness of Eggs. So give a try J
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Egg Rasam Recipe
Step by step Method with pictures:
1. Chop the skin of the tomatoes and allow it to cook in water for 7- 10 mins .Once done allow it to cool down and remove the skin and crush the tomatoes with hand and set aside. Soak the tamarind pulp extract the juice and set aside. Heat a kadai add in oil once it is hot add in Mustard seeds, Hing, Curry Leaves ,Crushed Garlic pods and Crushed whole pepper.
2. Sauté for 5 m ins in a low flame and then add in water to this add in the extracted tamarind water ,crushed tomatoes and all the spice powder and allow it to cook in a low flame till the raw smell leaves .Check for salt and add if required.
3. Finally once the raw smell leaves crack open the eggs and cover cook for 5 mins and switch off the flame. I prefer the eggs scrambled so I followed the same. If you don’t prefer leaves the eggs undisturbed. Finally switch off and garnish with a fistful of coriander leaves and serve hot with rice.
Serve hot with rice and any spicy poriyal
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📖 Recipe
Egg Rasam | Muttai Rasam | Egg Pepper Soup
Egg Rasam is such a lovely Rasam with the goodness of Eggs . It is such a comforting food to gow with a bowl of Rice.
Servings: 3
Calories:
Standard 1 cup measures 240 ml
Ingredients
- Egg – 3 nos
- Small onions/ Shallots – 5
- Tomato – 1 medium sized
- Garlic – 3 pods
- Ginger a small piece crushed
- Whole pepper – 1 tbsp
- Rasam powder – 1 tbsp
- Turmeric powder – ½ tsp
- Mustard seeds – 1 tsp
- Coriander leaves a fistful for garnishing
- Tamarind – 1 small lemon sized
- Oil – 2 tsp
- Hing a generous pinch
- Curry leaves a spring
- Water – 2 cups
- Salt as needed
Instructions
- Chop the skin of the tomatoes and allow it to cook in water for 7- 10 mins .Once done allow it to cool down and remove the skin and crush the tomatoes with hand and set aside. Soak the tamarind pulp extract the juice and set aside. Heat a kadai add in oil once it is hot add in Mustard seeds, Hing, Curry Leaves ,Crushed Garlic pods and Crushed whole pepper.
- Sauté for 5 m ins in a low flame and then add in water to this add in the extracted tamarind water ,crushed tomatoes and all the spice powder and allow it to cook in a low flame till the raw smell leaves .Check for salt and add if required.
- Finally once the raw smell leaves crack open the eggs and cover cook for 5 mins and switch off the flame. I prefer the eggs scrambled so I followed the same. If you don’t prefer leaves the eggs undisturbed. Finally switch off and garnish with a fistful of coriander leaves and serve hot with rice.
Notes
· Serve hot with rice and any spicy poriyal
· Allow the rasam to come to a boil .continue cooking in a slow flame.
· Allow the rasam to come to a boil .continue cooking in a slow flame.
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