whisk the curd with water in a mixing bowl to have a smooth mixture
add the turmeric powder, pepper powder, ginger, ajwain seeds, salt,curry leaves and mix it well
boil this mixture in medium flame until the curd begins to froth . turn off the stove as soon as it froths. don’t boil for long as the curd will split .
prepare a tempering / thadka of mustard seeds and asafoetida and add it to the mor rasam/ buttermilk rasam.
serve hot with any spicy vegetable like potato and hot steamed rice
This can be eaten even when you have cold/ cough as it will be soothing to the throat and ease the pain.
