Cranberry Rasam
Main Ingredients
For Grinding
For Tempering
Step-by-Step Instructions
Follow each step to make the recipe successfully.
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.
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.
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 .
Sauté Rasam Masala
Add the coarsely ground rasam masala to the pot. it for less than until it releases a fragrant aroma.
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.
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.
Before You Cook
Helpful details before you startIngredient SubstitutionsMissing something? View suitable alternatives.View 5 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.
Your Notes
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