Tangy Cranberry & Beetroot Rasam.

South Indian meals are never complete without rasam. The purpose of rasam in a meal is to aid in digestion, prevent bloating, speed up metabolism with the spices such as black pepper in it. Rasam is scientifically a traditional functional food, which means it as many purposes medicinally, while being a meal tradition. Refer to the article below for info regarding the health benefits of simple south Indian rasam. https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5628526/

Classic rasam has generous quantities of tamarind and tomato in it, both of which sometimes are not tolerated well by people with acid reflux and the addition of cranberries brings the same tangy taste with rich color. Reap the benefits of loads of cranberries, by the ‘bowlful’ of rasam.

Cranberry & Beetroot rasam

The simple soul satisfying rasam without tamarind or tomato. Relish the magic of cranberries and beetroot.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 5 people

Course: Side Dish

Cuisine: Indian

Ingredients Equipment Method Notes

Ingredients

  

• 2 cups fresh cranberries
• 1 cup chopped beetroot
• 1 Tbsp oil ( sesame or mustard oil work better)
• 1/4 cup sliced red onion
• 1 garlic clove
• 8 cups water
• 1 tsp black pepper crushed
• 2 tsp rasam powder
• 1 tsp light brown sugar
• pinch of asafoetida
• salt to taste
• chopped cilantro to garnish

Tempering

• 2 dry red chilies
• 1 tsp mustard seeds
• 1 tsp coriander seeds
• 1 sprig curry leaves

Equipment

• blender /food processor

Method

 

1. Take a stock pan, add little oil and once hot, add the chopped beets. Let them saute for 5 min. Now add the cranberries, and in about 5 min, you will hear the gentle popping of the berries. The berries will soften as well. Switch off the stove and take the contents into a blender. Blend into a smooth paste
2. Now turn the stove back on, add oil. Once hot, add tempering ingredients, start with red chili, then mustard seeds, then coriander seeds and curry leaves.

   Once you feel the aroma, add the onions, crushed garlic. Saute for 2 min.

   Now add the cranberries, beetroot paste. Add water and mix well.
3. Then add the spices- rasam powder, crushed black pepper. Add the salt and sugar as well.
4. Let the rasam simmer for 10 min.
5. Add chopped cilantro and turn off the stove. Serve hot with rice/ and appadam or vadiyalu.

Notes

Home made Rasam powder has red chilies, coriander seeds predominantly. So, I did not add any additional chilies or chili powder.

If the spice level is not enough , you can add a smidge of red chili powder to your rasam.