Tamil Egg Rasam

Ingredients

• 4 eggs, soft-boiled and halved
• 2 tomatoes, chopped
• 1 tbsp imli (tamarind) pulp
• 1 tsp black pepper, crushed
• 1 tsp cumin seeds
• 2 dried red chillies
• 6-8 curry leaves
• 1/2 tsp haldi (turmeric)
• 1/2 tsp salt
• 1 tbsp oil or ghee
• Fresh coriander for garnish

Method

1. Heat oil and add cumin seeds, dried red chillies and curry leaves until they crackle.
2. Add tomatoes, haldi and salt; cook until soft.
3. Add imli pulp and 3 cups of water; simmer for 8 minutes.
4. Stir in the crushed black pepper.
5. Pour the hot rasam over the halved soft-boiled eggs and garnish with coriander.