Cranberry Rasam
This rasam is tangy, slightly peppery and perfect for your South Indian inspired Thanksgiving spread!
✦ Ingredients
- 1 cup fresh or de-frosted Cranberries
- 1 tbsp Tangy Rasam PODI
- 1 tbsp ghee
- 3 garlic pods
- 3 cups of water (can be substituted with vegetable stock, bone broth, bean-cooked water)
✦ Instructions
- Blend cranberries in a blender with no water (vary amount based on how tangy you want your rasam).
- Add 1 cup of water as you blend to bring cranberries to a paste.
- Bring 2 cups of water (any bone broth or vegetable stock can also be used!) to boil along with 1 tbsp of Tangy Rasam PODI
- Add blended cranberries to the spicy broth and bring to boil. Turn it off after it comes to a rolling boil.
- Crush garlic cloves in a mortar and pestle.
- Roast crushed garlic in 1 tbsp. of ghee. Garlic needs to turn a beautiful golden color.
- Add roasted garlic infused ghee to the cranberry rasam! Voila! Bon appetit!
- Serving suggestions: Eat with cooked grains along with plainly cooked dal and cranberry rasam. Eat with pan-seared fish, mashed sweet potato in a soup of cranberry rasam. Eat with shredded chicken, with rice and cranberry rasam.
