Rasam is a staple in South Indian cuisine, often served as the second course to rice. Nothing can beat the comfort of hot piping rasam, especially when paired with a potato fry! Today am sharing the recipe for mysore rasam, also called arachuvitta rasam, which is bit different from other rasam varieties.
Mysore rasam has fresh coconut and jaggery. A freshly ground masala is made with coconut and other fresh spices which enhances the taste of the rasam. Any mezhukkupurati or no coconut-based vegetable stir-fry goes well this rasam, but the best combo for this rasam is potato fry. Let's see how to make this flavorful mysore rasam.
Potato fry recipes to pair with mysore rasam:
Notes and Tips
- Cook the rasam in low heat, do not boil it.
- Add more water and adjust the consistency if the rasam is thick.