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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
Cook Time 20 minutes
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.