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

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

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

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