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Posted by on May 4, 2007 in South Indian Rasams | 1 comment

Buttermilk Rasam Method – II


• 2-3 cups Buttermilk
• 1 tsp methi seeds
• 3-4 Red chilies or taste
• 1/4 tsp Mustard
• Hing a small pinch
• Salt to taste
• 1/2 tsp Cooking oil

1. Heat some oil, splutter mustard, then add methi, hing, red  chillies, and curry leaves, and add it to buttermilk.
2. Serve chilled.
Important : If you like less spicy then you can skip red chilies or can alter their quantity according to your taste.

1 Comment

  1. super

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