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Cranberry rasam

south idnian rasam recipe
5 from 1 vote
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Pressure cook

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


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


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


  • 2 + 1/2 cup Water
  • 1/4 teaspoon ginger powder
  • Pinch of sugar
  • a generous portion of Asafoetida
  • Freshly Crushed pepper


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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