Egg Rasam | How To Make Egg Rasam

Hi dear friends am happy to introduce, a lovely person "Shafeeka" who has been a continuous support to me. She is a Non-blogger who has been my subscriber and mails me at times with lovely encouraging words that helps me to do better everyday. Here today she is going to share with us a wonderful rasam recipe. She has sent this recipe to participate in the "60 Days To Christmas" event conducted by Priya.R and me together. And am so glad to share her recipe with you. When I asked her whether I could publish her recipe she gladly accepted. Thank you Shafeeka. I did not have kari vadagam so I tried the rasam without it, but still it tasted so good, it was soothing and delectable and I wanted to publish it right away. It goes well with rice, try it and you will love it for sure. Thanks for sharing such a super comforting rasam dear. 

Check out my rasam recipes here!!

Here is my rasam picture I tried by following Shafeeka's recipe;

About Shafeeka

When I asked to introduce about herself she gave a very humble reply as follows;

Hi all, there is not much to introduce myself, I am a commerce graduate with passion in writing and reading. I am married and currently a new mommy exploring everyday life. I am just in the process of practically learning cooking and its associates.

She has also not forgotten to appreciate me, this is really pushing me forward to do much more. Thank you so much Shafeeka!! 
Here is what she said;

And not to forget your everyday recipe updates pushed me to kitchen and inspired me to try few.Its all because of the photography done by you at every single step.Those clicks encouraged to give a try that things will turn out smoothly.So much perfection you  have!

May God gives you all that you deserve.

Thank you so much Shafeeka. Am so happy to here such lovely words!! God Bless you too!!

Now lets get to know how to make this rasam in Shafeeka's words. 

Over to you Shafeeka. 

INGREDIENTS

Serves 3

Total Preparation Time - 15 minutes

1. Tamarind - 1 lemon-sized ball
2. Garlic - 4 to 7 cloves (peeled and slightly crushed)
3. Kari vadaham - 2 spoons
4. Dry red chillies - 2
5. Turmeric powder - ¼ tsp
6. Cumin powder - ½ spoon
7. Pepper powder - ¾ spoon
8. Coriander leaves - Few (chopped)
9. Curry leaves - Few (chopped)
10. Egg - 1
11. Oil -3 to 4 spoon (as required)
12. Salt to taste

PREPARATION METHOD

Photo credit - Shafeeka

• Soak the tamarind in a cup (500 ml) of warm water, Extract juice and discard pulp.
• Take a vessel, heat oil  and saute crushed garlic, dry red chillies, kari vadagam, curry leaves, pepper powder, turmeric powder, cumin powder, till nice aroma comes (i.e till you feel like coughing)
• Then add the extracted tamarind water and salt, stir well.  
• Bring it to boil for 3 to 5 min in low flame.
• Sprinkle coriander leaves.
• Crackle and break open an egg and pour it directly into the rasam gently while boiling.
• Remove from heat when egg is completely cooked.
• Serve after few minutes.

Egg Rasam

Tangy and hot rasam is ready to be served during this chilled atmosphere of Christmas!! 

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Thanks Shafeeka for this wonderful Rasam recipe!!
Now over to you friends..Do share your suggestions and views!!

Non-bloggers, those who wish to participate in the "60 Days To Christmas" Event, send your recipes (which are relevant to Christmas theme) to my email-id if interested. I will publish your recipes on my space on your behalf.
Click here for more details.

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• Sweet Corn Coriander Rasam (youtoocancookindianfood.blogspot.com)
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