Cranberry Puliyodarai

Ingredients

• Cranberry - 1 cup
• Rice - 1 cup
• Channa Dhal - 1 tspn
• Coriander seeds - 1 tspn
• Fenugreek powder - a pinch
• Red chillies - 3 nos
• Sesame oil - 1 tbspn
• Hing - a pinch
• Mustard, Urad dhal & Curry leaves for seasoning

health tip

Cranberries are rich in Vitamin C. Studies show that Cranberries lowers LDL (Bad cholesterol) & increases HDL (good cholesterol) & also helps prevent urinary tract infection.

Cranberry Puliyodarai

method

1. Cook the rice separately. I used Basmati rice but you may use raw rice too. If using raw rice, you might want to increase your cranberry volume by half a cup.
2. Dry roast channa dhal, coriander seeds & 2 red chillies & make a coarse powder.
3. Heat sesame oil in a wide pan & season it with mustard, Urad dhal & curry leaves. Add one broken red chilli, hing, fenugreek powder & cranberry when mustard begins to splutter.
   

   You can also make this paste ahead of time & store it in the fridge for future use.

   
   
4. Add the powdered spices, salt & some jaggery when the cranberry starts to get mushy. Saute all for two additional minutes & turn off the stove.
5. Mix in the rice and add some salt if needed.