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
Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM
📖 Recipe
Egg Rasam | Muttai Rasam | Egg Pepper Soup
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
· Allow the rasam to come to a boil .continue cooking in a slow flame.
Leave a Reply