This rasam is tangy, slightly peppery and perfect for your South Indian inspired Thanksgiving spread!
This tangy, peppery balanced rasam is perfect for that South Indian inspired Thanksgiving spread!
0.5-1 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)
Blend 0.5 - 1 cup of 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 2 - 3 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!
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.