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5 from 2 votes

Lemongrass rasam

Lemongrass rasam is a nice flavourful twist to our regular rasam with the star ingredient lemongrass the flavour I love.
Prep Time10 mins
Cook Time10 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • 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


  • 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.


  • 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.