Esta es una exhibición prevé de cómo se va ver la receta de 'Egg Rasam (Indian Pepper Soup With Egg)' imprimido.

Receta Egg Rasam (Indian Pepper Soup With Egg)
by Navaneetham Krishnan

Egg Rasam (Indian Pepper Soup With Egg)

Appealing with its tangy, peppery and garlicky flavors.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4 person

Va Bien Con: starter, with rice

Ingredientes

  • 4 eggs
  • 4 shallots (chopped)
  • 4 pips garlic (chopped)
  • 1 tbsp coriander powder
  • 1/2 tbsp black pepper powder
  • 1/2 tbsp cumin powder
  • 1/2 tbsp kunyit/turmeric powder
  • 1 tsp mustard seeds
  • 1 medium size tomato (sliced thinly)
  • 2 sprigs curry leaves
  • 1 tbsp thick tamarind/assam juice (or as per taste)3 tbsp oil
  • 1/2 litre water
  • 2 tbsp oil
  • Salt for taste

Direcciones

  1. When oil is heated, saute garlic and shallots.
  2. Add coriander, pepper, cumin and turmeric powder, mustard seeds, tomato and curry leaves.
  3. Stir and cook just for a minute.
  4. Add water, tamarind juice and season with salt.
  5. Stir again and let it simmer.
  6. Gently break eggs inside, cook for a texture you prefer and remove from heat.