Whisk buttermilk with rice flour until no lumps remain.

Heat sunflower oil in a wok or pan.

Add mustard seeds and cumin seeds; allow them to splutter.

Add curry leaves, green chilies, and asafoetida; sauté briefly.

Carefully add water, salt, and sugar; bring to a boil.

Slowly pour in the rice flour slurry while stirring continuously to prevent lumps.

Cook on low flame, stirring constantly, until the mixture thickens and the rice flour is fully cooked.

Turn off the heat and transfer Ukadpendi to a serving bowl.

Garnish with crushed roasted peanuts and a drizzle of peanut oil if desired.

Serve warm with Lasun Ki Chutney.