Lemongrass Rasam

Lemongrass rasam is a very refreshing and flavorful rasam (aka South Indian spiced broth). This can be served as a comforting soup as well as with cooked grains and veggies for an ultimate meal! 

This rasam has a delightful flavor from lemon grass. The mixture of lemon grass, ginger, garlic, shallots, and spices makes a heavenly combination and gives a hint of Thai/Vietnamese/Cambodian flavors. If you love Vietnamese Pho or Vegan Rasam Pho, then this will be your new favorite! Yellow split moong dal is used in these cuisines too and we wanted to try it in this rasam and we fell in love with it. The masala paste for this rasam has a mild resemblance to the Thai curry paste minus a couple of ingredients. 

Yellow split moong dal is used in this rasam. Most of the traditional rasam use toor dal. Different dal have different flavor profiles and nutritional profiles. Substituting the dal also adds a slightly different flavor to the rasam. I have tried moong dal in different rasams and it is tasty too.

Herbs add a magical touch to any recipe and the aroma of rasam increases multiple times when cilantro is added. Different herbs can be added to rasam and that gives a different but delectable flavors like Dill Rasam, Dill Rasam II, or this Herb and Hemp Seeds Rasam. Lemongrass is no exception and that adds to the flavors of this addictive rasam. Some leaves and the center stem part of lemon grass is used.

This is a vegan rasam and I have used oil in place of ghee for tempering. The tempering is the traditional one used for rasam. Cilantro alone is used for garnish but green onions can also be added. This rasam is so loved in our home, that we have this rasam with millets, quinoa, or rice, or even add sometimes rice noodles too. 

Are you a rasam lover? Then you are in the right place and reading about my successful and delicious rasam experiments in my kitchen. I am sharing yummy rasam recipes from A to Z for Blogging Marathon and this is for the letter 'L'. Here are the links to raving rasams.

A - Apple rasam

B - Basil and Balsamic Vinegar Rasam

C - Cauliflower Rasam

D - Dill Rasam Recipe II

E - Ellu Rasam

F - Fennel Rasam

G- Gooseberry Rasam

H - Herb and Hemp Seeds Rasam

I - Instant Garlic Rasam

J - Jamun/Black Plum Rasam

K -Kokum Rasam

I am also linking this to What's For Dinner, Happiness is Homemade, and Sundays on Silverado.

Ingredients

Tamarind - 1.5 tsp

Water - 3 and 1/2 cups

Salt - 3/4 tsp

Turmeric - 1/4 tsp

Tomatoes - 2/3 cup, chopped

Cilantro - 1 tsp for garnish

To Roast

Coriander seeds - 3/4 tsp

Cumin - 1/2 tsp

Whole black pepper - 1/4 tsp

To Grind

From " to roast"

Green Thai chili - 2 to 3

Lemongrass leaves - 3 tbsp

Lemon grass - 2 tbsp

Shallots - 1/4 cup, chopped

Garlic - 2 cloves

Ginger - 1-in piece, chopped

Water - 2 tbsp

Tempering

Oil - 1 tsp

Red chile - 1, torn

Mustard seeds - 1/2 tsp

Cumin - 1/2 tsp

Asafetida - 1/8 tsp

Curry leaf - 1 sprig

Method

Pressure cook the dal with quarter cup water and set side.

Soak the tamarind in a cup of water and extract the juice. Set aside.

Dry roast the cumin, coriander , and pepper for 3-4 minutes and set aside to cool.

Add the ingredients listed under "to grind', and grind to a slightly coarse to smooth consistency.

In the meantime add the tomatoes to tamarind water and simmer for 3-4 minutes until tomatoes are cooked. Add salt and turmeric, simmer for a minute.

Add the ground masala and 2 and 1/4 cup water. Simmer for a minute or two. Add the cooked dal and when it begins to boil, remove from the flame.

Heat oil in a pan, add the red chiles and mustards seeds, when it splutters add the cumin followed by asafetida and curry leaves. Fry for 20 seconds and add it to rasam.

Garnish with cilantro. Serve hot with cooked grains, noodles, or as a broth.