Cranberry Rasam/Charu: A tangy Cranberry Soup infused with Ginger and healthy spices

Cranberries are fall produce, so freshly available during that time. They are naturally tangy so perfect for certain recipes. I have a Cranberry Rice ( Cranberry Pulihora) recipe on the blog which is pretty easy to make. Another mouth watering recipe I wouldn't miss making this season is, Cranberry pickle( Vuragaya) which has no cooking involved. I made a big volume of Vuragaya during Diwali party and it was a hit. This is my 3 rd cranberry recipe on the blog. 

Charu is similar to Rasam, in Telugu cooking. It is a tangy, soupy liquid spiced with special  Charu powder (Andhra Rasam powder). The tangy flavor achieved using, usually Tamarind.Also  Raw mango, Tomato, in this case Cranberry can be used too.  Rasam/Charu is usually paired with Plain Dal (Cooked yellow lentils).Try my Charu podi recipe on the blog, which is passed down from my Mom. Also try Tomato Charu, Lemon Rasam recipes which are super easy to make and also healthy. A liquid side dish is common in south Indian meal which aids in Digestion and also helps with colon cleansing. More over the recipes barely takes 20 min time.

The Charu powder gives this recipe a nice taste. But if you don't have it, you can use store bought rasam powder.

Servings:
Four (4)
Total time:
25 minutes

Ingredients: (I use US standard measuring; 1cup=8oz=250ml)

• 3/4 cup Cranberries
• 3-3.5 cups water
• 1.5 tbsp ginger garlic paste
• Salt to taste
• Curry leaves
• Mustard seeds
• Cumin seeds
• 2 tsp Charu powder or Rasam powder 
• Cilantro leaves
• Turmeric

Cranberry Rasam Step-by-Step Recipe 

1. Rinse Cranberries with Water.
2. Heat a pan with tsp oil and cook cranberries for 2-3 minutes. You will see cranberries crack open. Also they turn lil bit soft.
3. Now puree the cranberries, using water.
4. In the same pan, heat 2 tbsp oil. Add mustard seeds, cumin seeds, curry leaves, hing. Once seeds splutter, add ginger garlic paste.Cook 30 sec.
5. Now add cranberry puree, turmeric. cook for a minute.
6. Add 3.5 cups water to the pan. Boil.
7. Once water starts boiling, add salt to taste, Charu podi/Rasam powder. Add 2 tsp powder or adjust as per your preference. 
8. Boil till oil floats on top.
9. Add cilantro leaves and turn off the stove.
   

Tips:

• If you do not have Rasam powder or Charu podi, add lil bit of cumin and coriander powder.
• If Rasam Too tangy, you can add more water.If it is less tangy you can boil Rasam for more time so water reduces and Rasam turns tangy.

Related Recipes:

• Cranberry Pulihora ( Cranberry Rice)
  
• Cranberry Vuragaya  ( Pickled Cranberry)
  
• Lemon Rasam
• Tomato Rasam
• Charu Podi

• Raw mango Pacchi Pulusu ( Raw mango soup) 
• Malabar spinach Dal ( Bacchalikura/Poi leaf Pappu)
  
• Beetroot Poriyal