Ingredients:
• 150 ml – buttermilk (not too watery)
• 1 tbsp – rasam powder
• salt to taste
• 1/4 tsp – Asafoetida powder
• 1/4 tsp – Turmeric
• 1 stalk – Curry leaves
• 1 tsp – Mustard Seeds
• 2-3 – Red Chillies
• 1/2 cup – Cilantro (coriander leaves), washed and chopped
Method:
- Boil water in a vessel, add the rasam powder, salt, asafoetida, turmeric, and curry leaves and boil for 5-10 minutes, then remove from the heat.
- After a couple of minutes, add buttermilk.
- Heat ghee in a pan and splutter the mustard seeds and red chillies.
- Add cilantro and garnish the rasam.
Recipe courtesy of Padmapriya