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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

Cranberry thokku

Cranberry rasam

south idnian rasam recipe

5 from 1 vote

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Ingredients

Pressure cook

125 grams cranberry
125 grams tomato
1/2 teaspoon coriander powder
1/4 teaspoon turmeric powder
Salt

Pulse

3 garlic
1/2 teaspoon pepper
1/2 teaspoon cumin seeds

Temper

1/2 tablespoon ghee
1/4 teaspoon mustard seeds
Fenugreek seeds
Curry leaves few
1 green chilli
1 Red chilli

Rasam

2 + 1/2 cup Water
1/4 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