INGREDIENTS:
Cranberry- 1 bag
Oil- 3 or 4 ladles
Mustard seeds- 2 tbsp
Curry leaves- 1 full spring
Cumin powder- 1 tbsp
Daniya/Coriander powder- 1 tbsp
Methi powder- 1 tsp
Red chilli powder- 1 tbsp or more according to taste
Salt- To taste
Jaggery powder- 1 tbsp
Hing/Asafoetida- to taste
Tamarind paste- 1 tsp
PROCEDURE:
1. In a pan, add oil and mustard seeds. Allow it to splutter and add cranberries and allow to cook in the oil.
2. Add salt, hing, curry leaves, all the spices and allow to cook in the heat and keep mashing the cranberries. Keep stirring so it does not burn.
3. Once the pickle cooks completely and leaves oil and starts to leave the pan, add tamarind paste and turn off stove.
4. Heat with hot rice, dosa, chapathi, curd rice.
