Рецепт Egg Rasam - Post From A Subscriber
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
- Tamarind - 1 lemon-sized ball
- Garlic - 4 to 7 cloves (peeled and slightly crushed)
- Kari vadaham - 2 spoons
- Dry red chillies - 2
- Turmeric powder - ¼ tsp
- Cumin powder - ½ spoon
- Pepper powder - ¾ spoon
- Coriander leaves - Few (chopped)
- Curry leaves - Few (chopped)
- Egg - 1
- Oil -3 to 4 spoon (as required)
- 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!!
Thanks Shafeeka for this wonderful Rasam recipe!!
Now over to you friends..Do share your suggestions and views!!