Pomegranate Tambli recipe | Pomegranate Peel Tambli recipe with step by step photos | Dalimbe Tambli
What do you do with peels of Pomegranate? If the answer is to throw… Hey, wait !! let me tell you … a healthy tambuli that can be made using these peels. A traditional age old dish from South Canara – Malenadu region ” Pomegranate Tambli / Dalimbe sippe Tambuli ” It’s so easy, tasty and super healthy. Relish with some hot rice … Simple, yet the most comforting dish.
What is Tambli ??
Let me introduce you all to the humble dish ” Tambli “. Tambli is unique to the state of Karnataka especially Udupi – Mangalore & Malnad region. Tamblis are not spicy, greasy or heavy. Instead, they are lite, mild, medicinal and soothing. Tambuli is derived from Kannada word thampu. (ತಂಪು+ಹುಳಿ->ತಂಬುಳಿ). Thampu meaning cool/cold. So thambuli is a cooling and detox food. It’s a perfect summer food as it helps in keeping your body cool and aids digestion. It is served cold with hot rice and eaten right at the beginning in a typical Dakshin Kannada meal. Few drink them as coolants too.
Basically, Tambli is a thin yoghurt based curry made by grinding a herb/vegetable/greens/fruits/spices along with coconut and chillies and mixed with buttermilk and finally topped with a simple tempering. Few of them are not even cooked. They taste different depending on what it’s made out of. These are one of the easiest rice accompaniment that can be prepared in a jiffy.
We make various kinds of tambli in our home, this is something I grew up eating.. recipes passed from 1 generation to the other. I have never found tamblis in any of the restaurants. Publishing simple, easy,home-cooked vegetarian dishes serves the sole purpose of this blog.
Why is Pomegranate Tambli recipe healthy ??
We all know how healthy Pomegranate fruit is. But did you know even the leaves and its peels are super nutritious? They are a good natural remedy for people suffering from diarrhoea, anti-diabetic , aids digestion, anti worming and quiet effective for few other skin & stomach related ailments. During loose motion, we were given a concoction ( kashaya ) made of dalimbe peels .. and it tasted so so bitter … !!! The peels were sundried and stored in the pantry to use whenever required!!
Our ancestors were very clever. If we peep into traditional grandmas kitchen, we are sure to find numerous ways in which they incorporated the peels, seeds and kernels in a regular diet. They rarely discarded any fruit peels or veggies kernels and would try to extract maximum nutrients. There are so many recipes from peels that I have shared till now and will do more in future. All thanks to my grandma from whom could learn them .
Coming back to today’s recipe, pomegrante peel tambli . One can use fresh peels to make this dish or use sundry peels or even use very tender leaves from the plant if you have them in your backyard ( dalimbe kudi as is known in Kannada ). The recipe remains the same. So next time you are about to throw the peel..stop and do try this dish..
- 1/4 cup Pomegranate peels, piece
- 1/2 tsp Cumin seed / jeera
- 1/2 tsp Pepper
- 1 no Green chilli
- 1/4 cup Coconut, fresh / desiccated
- 1/2 cup Yoghurt / curd / buttermilk
- 1 tsp Ghee
- Salt to taste
- 1 tsp Ghee
- 1 tsp Mustard
- 1/2 tsp Cumin seeds / Jeera
- 1-2 nos Red Chilli / Sandige Menasu / Sun dried curd chilli
- few Curry leaves
- Wash and clean the pomogranate peels . Gently scrap all the inner thin whitish portion of the peel. This will be little bitter and hence we won't be using.Next ,cut the cleaned pomegrante peels into small piece .
- In a frying pan, add 1/2 teaspoon of ghee and pomegranate peels .Roast on low medium flame , till the peels are well sauted and gets crisp and slight brownish .
- Add cumin seeds, pepper , green chilly and fry them all till the cumin seeds and pepper become little crisp.Allow the mix to cool .
- Grind the fried ingredients along with salt, coconut and little water. The paste should be super smooth.
- Transfer the ground paste into a serving bowl. Add the buttermilk and mix properly. The consistency of tambli should be thinner than chutney, something like rasam consistency. If you want you can add little water along with curd /buttermilk.
- Next temper the tambli. In a small kadai, add ghee. When ghee is hot, add mustard seeds and jeera seeds. When mustard seeds splutter, add red chilli / curd chilli and curry leaves.
- Add this tempering to the thambli mixture.
- Pomegranate thambli is ready to serve.
- Remove the inner thin white peel nicely. Else tambli turns little bitter .
- Fry the peels nicely till golden for best taste .
- Don't add much chilly as thambli are basically mild in nature.
- You can also use oil instead of ghee. However, It is suggested to use ghee because that adds a special aroma characteristic to this dish, so try using it.
- The curd/buttermilk you use should be little sour.
- Always serve the thambli fresh. It won't taste that great if you refrigerate and use the next day. They just taste OK.