Cranberry Rasam
Summary
- This video presents a unique and flavorful Cranberry Rasam, a tangy and spicy South Indian soup. It combines the tartness of cranberries with traditional rasam spices, offering a refreshing twist on a classic comfort food.
All Ingredients - Main Ingredients
- Cranberries 1 cup + little less than 1/4 cup
- Water 3 and 1/2 cup
- Salt to taste
- Turmeric powder 1/4 tsp
- Jaggery 1 tsp
- Asafoetida a big pinch
- Coriander leaves, finely chopped 3 tbsp
All Ingredients - For Grinding
- Cumin seeds 1 tsp
- Black pepper 2 tsp
- Green chilli 1
- Garlic cloves, roughly chopped 3
All Ingredients - For Tempering
- Oil 2 tsp
- Mustard seeds 1/2 tsp
- Fenugreek seeds 1/4 tsp
- Curry leaves 1 sprig
Tools You'll Need
- Pot
- Bowl
Don't have an ingredient? Try these swaps
No Jaggery?
- Dark brown sugar (1:1)
- Muscovado sugar (1:1)
No Asafoetida (hing)?
- 1/4 tsp garlic powder + 1/4 tsp onion powder
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Garlic (fresh)?
- 1/4 tsp garlic powder (per clove)
- 1/2 tsp garlic granules (per clove)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.
Step-by-Step Instructions
Step 1: Prepare Cranberry Puree
Add 1 cup of cranberries to a grinder and puree them without adding any water. Transfer the cranberry puree to a bowl and mix with 2 cups of water. Stir well and set aside.
Step 2: Grind Rasam Masala
In the same grinder, add 1 teaspoon of cumin seeds, 2 teaspoons of black pepper, 1 green chilli, and 3 roughly chopped garlic cloves. Grind these ingredients coarsely to make the rasam masala.
Step 3: Temper Spices and Cranberries
Heat 2 teaspoons of oil in a pot. Add 1/2 teaspoon of mustard seeds, 1/4 teaspoon of fenugreek seeds, and 1 sprig of curry leaves. Then add a little less than 1/4 cup of cranberries. these ingredients until the cranberries become soft but still hold their shape, which takes less than .
Step 4: Sauté Rasam Masala
Add the coarsely ground rasam masala to the pot. it for less than until it releases a fragrant aroma.
Step 5: Combine and Season
Pour the cranberry juice (puree mixed with water) into the pot. Rinse the bowl with an additional 1 and 1/2 cups of water and add it to the pot. Season with salt to taste and add 1/4 teaspoon of turmeric powder. Mix all ingredients well.
Step 6: Boil and Finish
Bring the rasam to a boil. Once boiling, add 1 teaspoon of jaggery and a big pinch of asafoetida. Stir in 3 tablespoons of finely chopped coriander leaves. Allow it to boil once more, then immediately turn off the stove. The cranberry rasam is now ready to serve.
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