Rice flour-1 spoon
turmeric powder-a small pinch
hing – as required
coconut oil-1 spoon
Red chilly- 1 (big)
- In a bowl, mix buttermilk, rice flour, turmeric powder, salt and hing.
- Heat coconut oil in kadai, add mustard, broken red chilly , methi seeds and curry leaves.
- Once done, add the mixture, stir for a minute and switch off. (don’t allow to boil)
This tastes very good with sevai, adai and also with rice if the side dish is spicy .