Cranberry rasam | rasam recipe
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Cranberry rasam | | rasam recipe | instant rasam recipe | south Indian rasam recipes | easy tomato saaru recipe | thakkali rasam recipe easy flavorful south Indian rasam with cranberry. No dal, no Rasam powder, no tamarind for this rasam recipe.
Cranberry tomato rasam
Rasam is an Indian soup, it is not only a tasty rice accompaniment but also the best appetizer. When cranberry is in the season try this healthy flavorful cranberry rasam. Rasam tastes best with hot rice and poriyal, varuval, and kottu varieties
Do I need this many tomatoes?
Yes, the sourness of this rasam is mainly from cranberry and tomatoes. Based on your cranberry taste adjust the tomatoes. if you like tamarind flavor adjust tomatoes accordingly.
Should I pressure cook tomatoes and cranberry?
Pressure cooking tomatoes is optional, but I would recommend pressure cooking cranberries for the best rasam taste and texture.
Can I add dal to cranberry rasam?
Yes you can add dal but in that case, increase the spice powders accordingly
Can I skip garlic?
Yes, garlic is optional but it gives an amazing flavor to the cranberry tomato rasam. I prefer pulsing garlic with pepper and cumin seeds. Instead, you can temper garlic or use garlic powder but pulsed garlic gives the best flavor to the rasam.
Should I boil the tomato cranberry rasam for a long time?
No, avoid boiling the rasam for a long time, always cook rasam in low - medium till you see frothy boil
Can I make vegan Thakkali rasam?
Yes, skip ghee and make rasam with oil or you can also use vegan butter
Can I skip ginger and sugar?
No to compliment cranberry flavor never skip ginger and sugar. you can use freshly grated ginger instead of ginger powder.
Can I use rasam powder?
Yes but in that case adjust the pepper and chilies accordingly
Can I skip freshly crushed pepper?
Freshly crushed pepper gives amazing flavor to the rasa, but if you don't have a pepper mill, use pepper powder or add extra pepper while pulsing
Other rasam recipes in TMF
Ingredients
Pressure cook
- 125 grams cranberry
- 125 grams tomato
- ½ teaspoon coriander powder
- ¼ teaspoon turmeric powder
- Salt
Pulse
- 3 garlic
- ½ teaspoon pepper
- ½ teaspoon cumin seeds
Temper
- ½ tablespoon ghee
- ¼ teaspoon mustard seeds
- Fenugreek seeds
- Curry leaves few
- 1 green chilli
- 1 Red chilli
Rasam
- 2 + ½ cup Water
- ¼ teaspoon ginger powder
- Pinch of sugar
- a generous portion of Asafoetida
- Freshly Crushed pepper
Instructions
Pressure cook
- firstly wash cranberries in a colander and discard water
- Take a tomato, cranberry, coriander powder, turmeric powder, and required salt in a cooker separator
- Cover with a lid and pressure cook for 2 whistles and do natural pressure release
Pulse ingredients
- Take garlic, pepper, and cumin seeds in a mixie jar and pulse twice
- Open the cooker and mash the tomatoes and cranberries with a ladle/ potato masher
- Furthermore add water and mix well
To temper
- Add ghee and turn on the stove on medium flame
- when ghee is hot add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, green chilli, and red chilli; let them splutter
Prepare rasam
- Add pulsed mixture and give a quick mix
- Furthermore, add tomato cranberry water and water; mix well
- Add coriander leaves, ginger powder, and a pinch of sugar; cook rasam for around 10 minutes in low-medium flame
- When you see frothy boil add freshly crushed pepper and a generous portion of asafoetida; mix well and turn off the stove
Video
Ingredients
Pressure cook
125 grams cranberry
125 grams tomato
½ teaspoon coriander powder
¼ teaspoon turmeric powder
Salt
Pulse
3 garlic
½ teaspoon pepper
½ teaspoon cumin seeds
Temper
½ tablespoon ghee
¼ teaspoon mustard seeds
Fenugreek seeds
Curry leaves few
1 green chilli
1 Red chilli
Rasam
2 + ½ cup Water
¼ teaspoon ginger powder
Pinch of sugar
a generous portion of Asafoetida
Freshly Crushed pepper
How to make cranberry rasam with step by step pictures
Pressure cook
- firstly wash cranberries in a colander and discard water
- Take a tomato, cranberry, coriander powder, turmeric powder, and required salt in a cooker separator
- Cover with a lid and pressure cook for 2 whistles and do natural pressure release
Pulse ingredients
- Take garlic, pepper, and cumin seeds in a mixie jar and pulse twice
- Open the cooker and mash the tomatoes and cranberries with a ladle/ potato masher
- Furthermore add water and mix well
To temper
- Add ghee and turn on the stove on medium flame
- when ghee is hot add mustard seeds, cumin seeds, fenugreek seeds, curry leaves, green chilli, and red chilli; let them splutter
Prepare rasam
- Add pulsed mixture and give a quick mix
- Furthermore, add tomato cranberry water and water; mix well
- Add coriander leaves, ginger powder, and a pinch of sugar; cook rasam for around 10 minutes in low-medium flame
- When you see frothy boil add freshly crushed pepper and a generous portion of asafoetida; mix well and turn off the stove
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