Lemongrass rasam
Lemongrass rasam is a nice flavourful twist to our regular rasam with the star ingredient lemongrass the flavour I love.
Servings: 4
Ingredients
- 2 tablespoon Lemongrass chopped
- 1 lemon large
- 2 tablespoon toor dal cooked
- 1 teaspoon pepper crushed
- ¼ teaspoon turmeric I used 1 teaspoon fresh grated turmeric
- 3 green chillies slit
- 3 tablespoon coriander leaves chopped
- Salt as needed
- 1 kaffir lime leaf torn
To temper
- 1 teaspoon oil
- ½ teaspoon Mustard
- 1 red chilli
- 1 sprig curry leaves
- 1 pinch asafoetida
Instructions
- I chopped the lemongrass. You can crush slightly too, for getting the most of it's flavour.
- Place lemongrass, tomato, green chilli, 2 tablespoon coriander leaves in a vessel. Add 2 cups water to it, along with turmeric (I used fresh turmeric, grated).
- Bring to boil. Simmer for 2 minutes. Add crushed pepper powder.
- Dissolve cooked dal and make total one cup with water. Pour into the boiling rasam. Add enough salt and mix well.
- Switch off the flame once the rasam starts to boil frothy. Squeeze lemon.
- Temper with the items given under to temper.
- Garnish with remaining coriander leaves, kaffir lime leaves if adding.
Notes
- I added the lemongrass chopped, so the flavour was very mild. If you want more of lemongrass flavour, crush it slightly. Do not crush more as it might turn bitter.
- I add ¼ teaspoon sugar for balancing the taste and love it.
- Give 30 mins standing time for the flavour to infuse more.