Lemongrass Rasam
⏰ 15 min👥 Serves 4◆ EasySide
Drops Used
EcoNfuse Lemongrass Citrus + EcoNfuse Ginger Lemon
Liquid spice extract
3DROPS
Start low. Taste. Adjust. Add more only after tasting.
At a Glance
| Category | Side |
| Time | 15 min |
| Servings | 4 |
| Difficulty | Easy |
| Extracts | Lemongrass Citrus, Ginger Lemon |
Ingredients
What you'll need
- 1 litre tamarind water
- 200g cooked lentils
- 2 tomatoes, crushed
- 2 tbsp ghee
- Mustard seeds, curry leaves
- Salt to taste
- 3 drops EcoNfuse Lemongrass Citrus
- 2 drops EcoNfuse Ginger Lemon
Method
Step by step
- Boil tamarind water with tomatoes and lentils for 10 minutes.
- In a pan, heat ghee and splutter mustard seeds and curry leaves.
- Pour tempering into the rasam. Season with salt.
- Off heat, add 3 drops Lemongrass Citrus and 2 drops Ginger Lemon . Serve hot.
EcoNfuse Tip
Adding both extracts off the heat preserves their volatile aromatics, lemongrass rasam made this way has a vivid fresh fragrance that traditional rasam rarely achieves.
Real spice extracts in a dropper bottle. No grinding, no waste, the same flavour every single time.
Shop EcoNfuse Lemongrass Citrus →Shop EcoNfuse Ginger Lemon →