Wash the small gooseberries, drain and keep aside.
In a small saucepan, in 1 tsp of oil, fry the dry spices; jeera, coriander seeds, peppercorns and hing along with green chillies for about 1 to 2 minutes until lightly roasted or fried.
Blend this fried mixture along with gooseberries (along with seeds) to a fine paste.
Transfer the paste to a large, deep saucepan or pot.
Add 2 cups of water and mix well. Stir in salt to taste along with turmeric powder and bring to a boil.
Simmer for about 3 to 5 minutes and strain the mixture.
Adjust the salt and serve hot gooseberry juice/#soup/rasam garnished with chopped coriander leaves. Enjoy!!! #Wintersoup.
