Halwai March 17, 2021

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:

  1. 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.
  2. After a couple of minutes, add buttermilk.
  3. Heat ghee in a pan and splutter the mustard seeds and red chillies.
  4. Add cilantro and garnish the rasam.

Recipe courtesy of Padmapriya