• Recipes

Shredded eggs topping a South Indian spicy tomato soup scented with mustard seeds and curry leaves.

  • Serves : 2
  • Prep Time: 20 min
  • Cook Time: 20 min
Nutrition Facts
1 tbsp. (15 ml) 1 tsp. (5 ml) 8-10 1 ½ cup (125 ml) 1½ tsp. (7.5 ml) 1 tsp. (5 ml)) 1 tsp. (5 ml) ½ tsp. (2.5 ml) 2½ cup (625 ml) ¼ cup (60 ml)
oil brown mustard seeds curry leaves large tomato, finely cubed canned crush tomatoes salt (or to taste) jaggery or sugar garlic paste turmeric water (add extra to make a thinner soup) cilantro, finely chopped
Rasam Masala:
1 tsp. (5 ml) ½ tsp. (2.5 ml) ½ tsp. (2.5 ml) ¼ tsp. (1.25 ml) 1-2
coriander seeds black peppercorns cumin seeds fenugreek seeds dried red chilies
Shredded Egg:
2 pinch 1 tsp. (5 ml)
eggs salt oil
Step 1
Rasam Masala: 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.

Step 2
In a mortar and pestle or spice grinder, finely grind rasam masala. Set aside.

Step 3
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.

Step 4
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.

Step 5
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.

Step 6
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.