Refreshing and tangy lemongrass rasam

If you enjoy a bright lemon rasam then it is time you try this tangy lemongrass rasam

Rasam

Lemongrass Rasam is a delightful fusion of South Indian flavours with the aromatic essence of lemongrass. This unique variation of the traditional rasam, incorporates the citrusy notes of lemongrass, elevating its taste profile to new heights. It is a common ingredient in Thai cuisine.

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.

Ingredients

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

Preparation

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

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

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

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

5.Add salt. Strain the rasam

6.Garnished it with chopped coriander leaves and serve hot.