Cherry Rasam

Ingredients:

15 cherries

3 garlic cloves, crushed

1/2 tsp cumin powder

1/2 tsp chilli powder

1/4 tsp turmeric powder

1 tsp pepper powder

1 sprig curry leaves

1/4 cup coriander leaves, chopped

3 cups of water

salt to taste

1 tsp cumin seeds

1 1/2 tsp ghee

Preparation:

1. Wash, pat dry and pit the cherries. Cut 5 cherries into small pieces and keep it aside.
2. Grind remaining cherries coarsely without adding any water.
3. In a sauce pan, add the ground cherries, chopped cherries, cumin powder, chilli powder, turmeric powder, pepper powder, crushed garlic and salt.
4. Add 2 cups of water, mix well and bring to boil over medium flame.
5. Add the curry leaves, coriander leaves and remaining 1 cup of water and mix well.
6. Reduce the flame to medium-low and simmer until it becomes frothy on top. Switch off the flame.
7. Heat ghee in another small pan and add cumin seeds and fry for 10-15 seconds.
8. Add this tempering to the rasam and add chopped coriander leaves. Keep it covered for 5-10 minutes. Serve with rice...

Recipe Source: www.vidhyashomecooking.com