Cranberry Puliyodarai


  • 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


  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.

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