Step-by-Step Instructions

1. 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.

2. 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.

3. 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. Sauté these ingredients until the cranberries become soft but still hold their shape, which takes less than 30 seconds.

4. 4.Sauté Rasam Masala

   Add the coarsely ground rasam masala to the pot. Sauté it for less than 30 seconds until it releases a fragrant aroma.

5. 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.

6. 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.