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. Lemongrass, known for its medicinal properties, is used to treat digestive tract spasms, stomach ache, high blood pressure, convulsions, pain, vomiting, cough, and joint pains. To make Lemongrass Rasam, you will need tuvar dal, turmeric, water, refined oil, mustard, jeera, fenugreek, peppercorn, chopped garlic, ginger, green chilli, onion, curry leaves, chopped coriander, chopped lemongrass, chopped tomato, asafoetida, and salt. Boil the tuvar dal with turmeric powder and set it aside. Heat oil in a vessel and crackle mustard seeds, jeera, fenugreek seeds, and peppercorn. Add chopped garlic, ginger, green chilli, onion, lemongrass, and curry leaves, sautéing them. Add chopped tomato and cook. Then, add the dal water, asafoetida, and let the mixture simmer. Finally, add salt, strain the rasam, garnish with chopped coriander leaves, and serve hot. Enjoy the refreshing and tangy Lemongrass Rasam! For the full recipe, click on the link.