Cranberry Rice
Spicy, tangy. Bright flavors. Vibrant color. That is cranberry rice, and could be a second cousin to the famous tamarind rice (puliyodarai/pulihora) of South India. Try it, to kickstart your taste buds!
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Servings Prep Time
4people 20minutes
Cook Time
20minutes
Ingredients
Main
  • 2tbsp Prepared puliyodarai powderSpice mix that is generally added to tamarind rice
  • 1/2cup Basmati rice, cooked and cooledSee post on Basics: Cooking Rice for mixed rice for instructions
  • 1packet Fresh cranberriesAvailable during the holiday season; do not use dried cranberry
  • 1tsp SaltMore or less, per taste
  • 1tbsp Brown sugar, or jaggeryJaggery available in Indian stores
  • 1tbsp Cooking oilSesame oil preferred. If not, any cooking oil except extra virgin olive oil can be used
  • 5-6pieces Dried red chilies, broken into pieces
Seasoning Ingredients
  • 1tbsp Cooking oil
  • 1sprig Curry leaves
  • 1Tbsp Chana dhalBengal gram
  • 1tbsp Urad dhalSkinned, split or whole black gram
  • 1tsp HingAsafoetida, powder
  • 2tbsp Raw peanuts
  • 1/4tsp Turmeric powder
  • 1tsp Black mustard seeds
Instructions
  1. Heat oil from main ingredients
  2. Add dried red chilies
  3. When they turn color slightly, add washed cranberries and 1 tsp salt
  4. Cook for about 3-4 minutes, mashing the cranberries into a pulp as they cook. Cranberries cook very quickly. Once they become pulpy, simmer for a few minutes, until they reach a chutney consistency. At this point, add the jaggery/brown sugar and mix it well
  5. In the meantime, keep the cooled rice, with a tsp of salt added to it
  6. Add 2-3 tbsp of the cranberry chutney, and mix gently, without mashing the rice
  7. Add one tsp of the prepared puliyodarai powder to the mixed rice and mix it.
  8. Add the curry leaves, turmeric and hing to the center of the rice
  9. Heat oil from seasoning ingredients
  10. When it’s hot, add the mustard seeds, and let them splutter/pop
  11. Now reduce the heat, add the channa dhal, urad dhal, peanuts and fry them
  12. Turn the stove off, and pour this seasoning mix on top of the rice in the middle
  13. Mix gently, and serve with a side of raita or fried papads
Recipe Notes

This recipe is a mix of several word of mouth instructions from a few of my friends. My addition to this is the spice powder (puliyodarai powder) that I always make and keep on hand. I use this powder to spice up dry vegetables, as well as mixed rices.

See recipe at Puliyodarai/Spice powder for tamarind rice