Cranberry Rasam:
Quick post.. ( If only I could get motivated so easily all the time). D from the blog Chefinyou had posted a query about what was to be done when you had excessive cranberries stuck in the freezer, Pat came my over enthu response: Cranberry Rasam.. ( I'd just whipped up some 2 days ago & the broth is a favorite of my 20 month old, so its become a staple)...since I had regurgitated the recipe w/o much effort, second thought s crept in & I decided to validate it since I had 1/2 a bag of frozen cranberries sitting in the freezer:
For this you need:
1/3rd cup cranberries, fresh or frozen
1 tbsp grated orange or tangerine rind
2 tsp Rasam powder
A pinch each of turmeric & asafetida
Salt to taste
3 cups water
4-5 curry leaves torn,
1 green chilli partially slit vertically
Cilantro for garnishing
Tempering:
1 tsp ghee
1/2 tsp Cumin seeds
In a microwave safe bowl combine cranberries and 1/2 a cup of water and cook for 2 minutes. Mash the berries & strain the pulp. Set aside (the seeds may be discarded)
Heat the remaining water, adding the Rasam powder, turmeric, salt & asafetida. Add the cranberry pulp, curry leaves and green chilli & bring to a boil until the raw smell of the Rasam powder disappears. Add the grated rind, simmer for 5 minutes. Heat the ghee till smoking in a separate pan, add the Cumin. When the seeds sputter, pour over the Rasam. Transfer into a serving dish, garnish with cilantro & serve as a broth or paired with steamed rice.
Bon appetit!
Quick post.. ( If only I could get motivated so easily all the time). D from the blog Chefinyou had posted a query about what was to be done when you had excessive cranberries stuck in the freezer, Pat came my over enthu response: Cranberry Rasam.. ( I'd just whipped up some 2 days ago & the broth is a favorite of my 20 month old, so its become a staple)...since I had regurgitated the recipe w/o much effort, second thought s crept in & I decided to validate it since I had 1/2 a bag of frozen cranberries sitting in the freezer:
For this you need:
1/3rd cup cranberries, fresh or frozen
1 tbsp grated orange or tangerine rind
2 tsp Rasam powder
A pinch each of turmeric & asafetida
Salt to taste
3 cups water
4-5 curry leaves torn,
1 green chilli partially slit vertically
Cilantro for garnishing
Tempering:
1 tsp ghee
1/2 tsp Cumin seeds
In a microwave safe bowl combine cranberries and 1/2 a cup of water and cook for 2 minutes. Mash the berries & strain the pulp. Set aside (the seeds may be discarded)
Heat the remaining water, adding the Rasam powder, turmeric, salt & asafetida. Add the cranberry pulp, curry leaves and green chilli & bring to a boil until the raw smell of the Rasam powder disappears. Add the grated rind, simmer for 5 minutes. Heat the ghee till smoking in a separate pan, add the Cumin. When the seeds sputter, pour over the Rasam. Transfer into a serving dish, garnish with cilantro & serve as a broth or paired with steamed rice.
Bon appetit!
Got here reading this on facebook! I am so in love with this rasam.
ReplyDeleteHey there, first time on your blog - That is a very lovely rasam - I just made a rasam with Clementine which I am sharing with you here - Isn't it wonderful how many different approaches there can be to one of THE MOST delicious comfort foods in the world? - Will try cranberries next ...
ReplyDeletehttp://priyasnowserving.blogspot.com/2011/01/clementine-orange-rasam-tradional.html
btw, my husband is also Mani and technically I should be Priya Mani, but you the the crazy western system! Ended up with FIL's last name!
ReplyDeleteSeems yaami..!
ReplyDeleteI need to learn making this..!