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

How to Make Buttermilk Rasam

• 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.