In a medium saucepan, add 1 cup water, the cranberries, masala, olive oil, curry leaves, salt. Bring to a boil, then lower the heat and simmer uncovered for 15 minutes, until the cranberries are soft. Set aside to cool
Add the cooked ingredients, beetroots, the maple syrup,pomegranate molasses, and blend until very smooth and creamy. If the sauce turned out too thick, add a little water. Taste the sauce first without lime and decide if it is sour enough for you
Serve at room temperature and you can store refrigerated, in an airtight container for up to ten days