Green Grapes Rasam

          Now that winter is around the corner, I experimented with some leftover green grapes to make this amazing fruit based rasam / soup. It turned out real lip smacking with a slight hint of sweetness and tanginess mixed together. 

          You can go easy in the use of pepper to make it equally spicy too. It can be relished with steamed rice for a great comfort meal or you can enjoy as a piping hot soup, especially during a cold winter night.  

• 200 gms. green grapes, pitted and pureed
• 1 tbsp. ghee / oil 
• 1/2 tsp. mustard seeds 
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida
• salt to taste 
• 1 tsp. cumin seeds 
• 1/2 tsp. whole peppercorns 
• 2-3 garlic cloves
• 2 & 1/2 cups water
• lime juice to taste
• 1 tsp. coriander leaves, chopped

           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. Sauté for a few seconds. 

          Add the ground paste and sauté 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.