Lemongrass magic

Lemon grass is a common ingredient in Thai cuisine Photo: D. Gopalakrishnan  

Lemongrass is a shrub-like herb, commonly used in cooking and making herbal teas. It has a lemon-like, sweet flavour that works well in sweet and dishes and drinks.

It is also a common ingredient in Thai cuisine. You can also substitute it with lemon juice (or lime) in low quantities.

Lemon grass has many medicinal properties. It is used for curing digestive tract spasms, stomach ache, high blood pressure, convulsions, pain, vomiting, cough and joint pains.

Here are two recipes that you can make at home with lemon grass.

Panna cotta


Fresh cream: 1kg

Sugar: 200gm

Chopped Lemon Grass: 75gm

Gelatine: 25gm

Ice Water: 75ml

Fruits for garnish


Soak the gelatine in ice water.

Boil the fresh cream and sugar with the chopped lemon grass. Melt the gelatine in double boiler or in microwave oven for 20 seconds Add it to the boiled cream and mix well.

Strain the cream and cool it in an ice bath. Pour it into a bowl and set it in the refrigerator at below 5 degree for 4 to 5 hours. Serve chilled, topped with chopped fruits.



Tuvar dal: 100 gm

Turmeric: 2 gm

Water: 2 litres

Refined oil: 30 ml

Mustard: 3 gms

Jeera: 3 gms

Fenugreek: 3 gm

Peppercorn:3 gms

Chopped garlic and ginger: 10 gm each; green chilli: 30 gms

Chopped onion: 25 gm

Curry leaves: 3 gm

Chopped coriander: 10 gms

Chopped lemongrass: 100 gm

Chopped tomato: 50 gms

Asafoetida: 2 gms

Salt to taste


Boil the tuvar dal in two litres of water with turmeric powder and keep aside

Heat oil in a vessel till the mustard seeds, jeera, fenugreek seeds and peppercorn crackle.

Add chopped garlic, ginger, green chilli, onion, lemongrass, curry leaves and sauté. Add chopped tomato and cook.

Now add the dal water, asafoetida and allow the mixture to simmer.

Add salt.

Strain the rasam

Garnished it with chopped coriander leaves and serve hot.

The writer is executive chef Vivanta by Taj-Surya, Coimbatore

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Printable version | May 7, 2021 11:50:19 AM |

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