- 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
- 1/2 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
- 1/2 tsp (2.5 mL) turmeric
- 2 1/2 cup (625 mL) water (add extra to make a thinner soup)
- 1/4 cup (60 mL) cilantro, finely chopped
- 1 tsp (5 mL) coriander seeds
- 1/2 tsp (2.5 mL) black peppercorns
- 1/2 tsp (2.5 mL) cumin seeds
- 1/4 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.