Cranberry Rice / Kuruthi Nelli Sadam
Cranberry Rice or Kuruthi Nelli Sadam is a variation from the traditional rice recipes. The flavors were well balanced and it tasted great with some raita/pachadi on the side.
Prep Time10 minutes mins
Cook Time40 minutes mins
Total Time50 minutes mins
Course: Entree, Lunch Box Recipes, One Pot Meal, Rice Dishes
Cuisine: Asian, Indian
Diet: Vegetarian
Servings: 4 people
Calories: 278kcal
- 1 cup Rice I used sona masoori
- 1½ cups Cranberries
- 1 large Onion chopped
- 2 Green chilies slit lengthwise
- ½ teaspoon Mustard seeds
- 1 teaspoon Cumin
- 1 teaspoon Ullutham paruppu/urad dal
- ¼ teaspoon Asafetida
- few Curry leaves
- ½ teaspoon Turmeric powder
- teaspoon Red chili powder
- to taste Salt
- 2 tbsp Oil
Cook the rice and let it cool down to room temperature.
Wash the cranberries and cut them into quarters.
In a wide pan, add the oil and season with mustard seeds, cumin seeds, urad dal, curry leaves and asafetida.
Add the chopped onions and the green chilies and sauté until the onions turn transparent (about 5-6 minutes).
Now add the chopped cranberries, turmeric powder, red chili powder and salt. Mix well and let the cranberries cook until they are mushy (about 12 minutes).
Add the cooked rice to the cranberry mixture and gently mix. Make sure that the rice is evenly coated and adjust the seasonings.
Serve with any kind of pachadi/raita!
Calories: 278kcal | Carbohydrates: 48g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 81mg | Potassium: 159mg | Fiber: 4g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 11mg | Calcium: 32mg | Iron: 1mg