- Prep Time:
- 20 min
- Cook Time:
- 20 min
- 1 tbsp ( 15 mL ) oil
- 1 tsp ( 5 mL ) brown mustard seeds
- 10 curry leaves
- 1 large tomato, finely cubed
- ½ cup ( 125 mL ) canned crush tomatoes
- 1 1/2 tsp ( 7.5 mL ) salt (or to taste)
- 1 tsp ( 5 mL ) jaggery or sugar
- 1 tsp ( 5 mL ) garlic paste
- ½ tsp ( 2.5 mL ) turmeric
- 2 1/2 cup ( 625 mL ) water (add extra to make a thinner soup)
- ¼ cup ( 60 mL ) cilantro, finely chopped
- 1 tsp ( 5 mL ) coriander seeds
- ½ tsp ( 2.5 mL ) black peppercorns
- ½ tsp ( 2.5 mL ) cumin seeds
- ¼ tsp ( 1.25 mL ) fenugreek seeds
- 2 dried red chilies
- 2 eggs
- Pinch of salt
- 1 tsp ( 5 mL ) oil
Heat a skillet on medium-high. Add coriander seeds, black peppercorns, cumin seeds, fenugreek seeds and dried red chilies and toast spices for a couple of minutes. Set spices aside to cool.
In a mortar and pestle or spice grinder, finely grind rasam masala. Set aside.
In a medium pot heat oil on medium-high. Add mustard seeds and fry until they pop. Add curry leaves and fry for a minute.
Stir in tomato and cook for a minute. Add crushed tomatoes, salt, jaggery, garlic paste, turmeric and rasam masala. Cook for a couple of minutes. Add water to thin out into a soup. Simmer for 10 minutes.
In a small bowl, whisk one egg with salt. In a medium skillet, heat oil on medium-high. Add egg and form a thin crepe. Cook for a couple of minutes until bottom is cooked. Flip and cook the other side. Remove egg to cutting board. When egg crepe is cool, roll into a log and cut into shreds using a sharp knife. Repeat with second egg.
Spoon rasam into a bowl and arrange shredded egg on top of soup. Garnish with cilantro.
This soup is recognized as a wonderful remedy during cold and flu season.