Indian summers can get really hot and intolerable, especially during the months of May and June until the monsoon relieves us. But if there is one ingredient that can relieve your mind and body during those hot and stuffy summer months, it is lemongrass. Fragrant, refreshing and absolutely delicious, lemongrass is usually assumed to be an exotic, Southeast Asian ingredient. But the fact is, lemongrass is also known as Malabar grass and Cochin grass, suggesting that it is widely grown in India as well.
So, it is quite likely that you may find lemongrass with utter ease in nearby markets. Packed with plenty of antioxidants, lemongrass consumption in summer is bound to give you quite the immunity boost, apart from refreshing your palate and digestive system. But if you are wondering what to do with the lemongrass or how to use it across dishes and drinks during summer, then look no further.
Fresh lemongrass is actually just as easy to cook with as dried lemongrass, lemongrass oil and lemongrass powder. Just pounding the stalks can help release the oils into any drink or dish you might want to make. The freshest of lemongrass stalks can also be chopped finely and added to a number of dishes. What’s more, you can easily add fresh lemongrass stalks to any spice blend you may be making at home.
Video credit: YouTube/Pinks Kitchen
Wondering what dishes you can whip up with ease using lemongrass this summer? Here are some ideas you can try out.
Tea
This is perhaps the easiest lemongrass drink you can ever whip up because all you need to do is boil water with pounded lemongrass stalks. Of course, you can also jazz this simple and healthy concoction by adding a bit of ginger to the tea or serving it with a bit of honey and lemon juice to enhance the sweetness. You can also turn lemongrass tea into an iced tea by cooling it down and serving it with fresh mint, ginger, honey and ice cubes.
Seekh Kebabs
If you haven’t noticed the fact that lemongrass stalks can easily replace wooden seekhs or skewers then this one will be a revelation for you. Just make a minced kebab mix and wrap it around long lemongrass stalks like you would with a seekh kebab. You can use meat, chicken, soy, potatoes or any other kebab mix you want and spice it in any way you like. Just know that when you grill these lemongrass seekh kebabs, they will automatically get infused with lemongrass flavour.
Rasam
This warm South Indian soup is absolutely rehydrating and delicious, which is why it is extensively consumed during summers. You can add lemongrass to the regular tomato rasam recipe if you want or make a lemongrass rasam from scratch. To do the latter, you can boil lemongrass, toor dal and regular rasam spices in water and add the authentic rasam tempering of curry leaves and mustard seeds.
Fried Rice
Everybody now knows that making fried rice with leftover rice is the done thing. But whether you make a vegetarian fried rice, one with eggs or add some chicken bits to your fried rice, a good way to add refreshing flavours is to chop up some lemongrass stalks and add them in as well. If your lemongrass greens are fresh and not fibrous, you can also chop them up and add them into the dish while stir frying.
Cold Soup
Making a cold soup that resembles gazpacho during summers is a great way to stay hydrated and healthy. You can easily add lemongrass stalks to any soup along with the base vegetables or chicken. You can also make a simple ginger, garlic, chilli and lemongrass paste and add that to the soup. Whichever method you do use, know that the addition of lemongrass will transform your summer soup completely.
Curry
It doesn’t matter if the curry you are making for dinner tonight is completely vegetarian or one made with eggs, chicken, meat, fish or seafood—lemongrass must be in it. If Thai curries can be infused with the goodness of lemongrass, then why can’t the same be done with Indian curries? Just pound some lemongrass stalks and add them in while your gravy is simmering and you’ll be converted into a lemongrass curry lover too.
Lassi
Lassi is usually made with thick, creamy yogurt and other flavours like mango, chikoo, paan, etc. So, why not make some lassi with lemongrass flavours? While adding lemongrass stalk here is a bit difficult, you can easily grind the stalks into a fine powder and add that to the lassi blend. A drop of lemongrass oil in the lassi mix can also bring the desired effect with ease.
Kheer
Lemongrass has a natural fragrance that evokes the memory of citrus fruits. But while citrus flavours cannot be added to kheer, that gem of an Indian dessert, until at the last moment, lemongrass can be added easily. Add a pounded lemongrass stalk to the milk while it is boiling and reducing away and you’ll turn up with a lemongrass-infused kheer that smells and tastes outstanding with minimal effort.
