Ingredients:
Buttermilk: 3 cups
Rice flour: 1 tsp
Green chilli: 1 (finely chopped)
Coriander leaves: 1 tbsp (finely chopped)
Curry leaves: few
Mustard seeds: 1 tsp
Jeera: ½ tsp
Asafoetida: ¼ tsp
Salt: to taste
Oil: 1 tbsp

Method
Mix buttermilk, salt, rice flour and asafoetida.
In a heavy bottomed vessel, pour oil, add mustard seeds, jeera, green chilli and curry leaves.
When mustard seeds splutter, switch off the file and add buttermilk mixture.
Mix well. Add chopped coriander leaves.
Server with rice.