Wash the cherries and discard the stems. Pat them dry and pit the cherries like mentioned above.

Cut five cherries into small pieces and grind the remaining ten cherries coarsely without adding any water.

In a saucepan add the ground cherries, cut cherries, cumin powder, red chili powder, turmeric powder, salt, ground pepper, crushed garlic cloves.

Add two cups of water and mix thoroughly.

Now bring this mix to a boil over medium heat. Now add the curry leaves, cilantro and remaining one cup of water. Mix well.

Reduce the heat to medium-low and simmer the rasam until it becomes frothy on top. Then turn off the heat.

In a separate tempering pan, melt the ghee. When the ghee is hot, add the cumin seeds and fry for 10 to 15 seconds. Add this tempering to the rasam immediately and also add the remaining cilantro. Cover the rasam and let the flavors infuse for five to 10 minutes.

Finally, add two to three pitted cherries to garnish and serve hot as a soup or along with rice and dry curry.