Green Grapes Rasam

Grind the cumin seeds, peppercorns, garlic and some water into a smooth paste. Keep aside.

Heat ghee / oil in a pan and temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Saute for a few seconds.

Add the ground paste and saute till the oil separates. Add water, pureed grapes, lime juice and salt. Bring it to a boil and then simmer for 2-3 minutes.

Switch off the flame and garnish with coriander leaves. Enjoy with plain steamed rice or as a soup for a great comfort meal.