Ingredients
2 cups fresh buttermilk
1 tsp fenugreek /methi seeds dry roasted and powdered
Salt to taste
Tempering:
2 tsp oil
1 tsp mustard
1/2 tsp hing /asafoetida powder
1/2 tsp turmeric powder
curry leaves
2-3 dry red chillies
Procedure
In a Kadai heat oil and temper the ingredients
Add buttermilk, salt and methi powder and give just one boil.
Turn off the flame and serve with rice.
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