Hot shimmering oil or ‘tarka’ in Urdu always goes great with spiced lentil dishes. In my recipe, I use it with my special extra hot cranberry sauce. This spicy sauce tastes incredibly awesome. It can accompany baked turkey on Thanksgiving.
Ingredients:
- 1 cup fresh cranberries
- ½ cup of sugar
- 5-6 garlic cloves
- 6-8 whole dried chili
- ½ cup orange juice
- Lemon zest
- 1 tablespoon lemon juice
- 1 tablespoon cumin seeds, plus more for ‘tarka’
- 5-6 curry leaves
- 2 tablespoons olive oil
- Sea salt as needed
Method:
In a bowl, add whole red chili, lemon zest, and cumin seeds. Stir in 2 tablespoons boiling water. Let it sit for 10-15 minutes.
Heat a medium-size saucepan over medium heat. Add cranberries, sugar, and orange juice. Cook for about 5-6 minutes until the cranberries burst. Turn off the heat, cover, and allow to cool.
In a food processor, add prepared cranberries mixture, garlic, socked whole red chili mixture, lemon juice, and sea salt. Blend to form a smooth sauce.
Transfer the sauce to a serving bowl. Heat olive oil over medium heat. When the oil is shimmering, add curry leaves and cumin seeds. Fry until golden brown. Pour on the cranberry sauce. Serve.