Shredded Egg Rasam - Spicy Tomato Soup

Shredded eggs top this South Indian spicy tomato soup scented with mustard seeds and curry leaves.

Prep Time:
20 min
Cook Time:
20 min


Nutrition Facts
  • 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

Rasam Masala

  • 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

Shredded Egg

  • 2 eggs
  • Pinch of salt
  • 1 tsp (5 mL) oil


Rasam Masala

  1. 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.


  1. In a mortar and pestle or spice grinder, finely grind rasam masala. Set aside.

  2. 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. 

  3. 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.

  4. 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.

  5. 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.