Lemongrass and Ginger Rasam
This rasam is a delicious with the refreshing smell of lemongrass, the zing of ginger and the freshness of lemon. It is a very flavourful rasam that can be had as a soup or with rice.
Servings 2
Ingredients
To grind to a coarse paste
- 1 inch lemongrass or 2 tsp lemongrass paste
- 1 inch ginger grated
- 1 tbsp coriander stems chopped
- 1 tsp pepper to grind
- 1 tsp cumin
- 1 green chilli
To make rasam
- the above paste
- 1 tsp rasam powder or sambar powder works too
- 1 inch lemongrass sliced into small pieces
- ½ cup cooked dal toor, moong or masoor dal
- ½ tsp hing
- ½ tsp turmeric powder
- 2 cups water
- salt to taste
For thalipu/tadka
- ½ tsp ghee
- ½ tsp mustard
- ½ tsp cumin seeds
For garnish
- 2 tsp lemon juice
- mint leaves to garnish
Instructions
- Make a coarse paste with the ingredients mentioned to grind. Add about ¼ cup of water to help
- Add all the ingredients listed for rasam along with the paste to a vessel. To a 2L cooker add 1/2 cup water, place the vessel, close and cook for one whistle.
- Alternatively, to a vessel, add the ingredients given to make rasam and let it come to a boil. Then, simmer for 5 minutes.
- Strain to remove any lemongrass pieces. Biting into one may be too fibrous! Or, if you have young leaves, let it stay and remove when eating.
- Add a thalipu as mentioned. Squeeze some lemon juice and mint leaves to garnish.
Notes
- There is no tomato or tamarind in this rasam. The tang comes wholly from lemon juice so add accordingly.