Bone Broth Tamarind Rasam

The other morning I posted the most random bowl of food on my stories. Just rasam poured over rice with soft scrambled eggs on top.

And the DMs????

So many of you were like wait what is that. Recipe please. My mom used to make this. I haven’t had this in years.

And I was like oh. This clearly hit something.

Because rasam is not glamorous food. It’s not dinner party food (not even one bit). It’s what my south indian mom made when i was coughing in the next room. It’s what i eat when my stomach feels weird. It’s what i eat when i don’t want anything heavy but i still want to feel taken care of.

Growing up, this was the reset button in our house.

Pepper heavy. Tamarind. Garlic. All the good things. Clears your sinuses immediately.

I still make it the way my mom did. The only thing I’ve changed is I add chicken bone broth now.

And before anyone is like why are you putting chicken in rasam? You literally cannot taste it. The spices are clearly doing their thing. The tamarind is doing its thing. But the bone broth adds collagen and just… extra nourishment. It supports joint health, reduces gut inflammation, and promotes skin elasticity. So much goodness.

It’s very gut healing coded.

I made it that morning, ate a huge bowl, and then fully passed out for like an hour. In the best way. My body felt so calm after. It’s like a warm blanket but with nutrients.

And the scrambled eggs on top? Non negotiable for me.

It’s your classic rasam and rice combo. Just my own little twist. The eggs add protein and melt into the broth and make it richer.

I also call it sick girl soup. But also so freaking delicious.

Anyway. Here’s exactly how I make it.

Bone Broth Rasam with Scrambled eggs (Double Batch)

What you need:

4 large tomatoes
4 cups water
3 cups chicken bone broth (you can also use veg broth if you are vegetarian)
4 teaspoons tamarind paste (adjust as much as you need tanginess wise)
1 teaspoon turmeric
Salt

Spices:
3 teaspoons black pepper
2 teaspoons cumin seeds
6 garlic cloves
2 dried red chilies

Tempering:
3 tablespoons ghee
1 teaspoon mustard seeds
Pinch hing
2 dried red chilies
2 sprigs curry leaves
Coriander (fresh)

Boil the tomatoes in 4 cups of water on high until the skins start peeling off on their own. Like they’ll literally split and separate. Takes about 10-15 minutes.

Take them out. Let them cool. Peel the skins off and just crush them with your hands. Keep all the juices.

Save 2 cups of that tomato water. Toss the rest.

Then in a big pot, add the crushed tomatoes, the 2 cups of reserved tomato water, and 3 cups of chicken bone broth/veg broth. You can always add more if you feel it’s a bit too thick as the water slowly evaporates when we reduce the rasam.

Bring that to a gentle simmer.

Add in the tamarind paste with turmeric and salt.