So when Roopa sends me a pic of her Pomegranate Peel Tambli, my first instinct is to make it then and there. That was not to be because I had no pomegranate at home. I soon remedied that and made this super simple Mangalorean Dalimbe Sippe Tambuli for lunch this weekend.

Pomegranate Peel Tambuli (Kadhi or Raita)
Pomegranate Peel Tambuli (Kadhi or Raita)

There are so many times that we discard vegetable and fruit peels with nary a care not realising how nutritious they are. In recent times, I have tried to start using as much of the fruit or vegetable as possible. In this my helper or suggester of recipes has been Srividya Kannan who keeps sharing recipes with me. The next two recipes I hope to post will be hers.

Coming back to today’s recipe, it make great use of the pomegranate peel that normally finds itself in the waste bin (or compost heap in my case). This is essentially a Pomegranate Peel Raita that is eaten with rice and ghee but also makes for a great side-dish for rotis.

Tip: Choose fresh pomegranates where the peel is a bright red/deep pink as the peel will be tender.

Tip: To learn how to peel a pomegranate quickly and easily, watch this video.

Thank you Roopa for immediately sharing this recipe when I asked you for it. It will now become a staple in my home.

Dalimbe Sippe Tambuli | Pomegranate Peel Tambli
Dalimbe Sippe Tambuli | Pomegranate Peel Tambli

Do also try other recipes Roopa has contributed to this blog including:

Some other kadhi recipes on this blog include:

How to Make Pomegranate Peel Tambli | Dalimbe Sippe Tambuli

  1. Prepping the Pomegranate Peel
    1. Carefully peel a large pomegranate and remove all the arils.
    2. Use a sharp knife and gently scrape the inner whitish portion of the peel. Do this carefully because the pomegranate peel is surprisingly tender for a fruit that looks so tough from the exterior.

    3. Cut the peel into small pieces. We need about 1/4 cup finely-chopped pomegranate peel.

  2. Making the Paste
    1. In a pan, over medium heat, heat 1/2 tsp oil.
    2. Add 1/2 tsp cumin seeds, 1/2 tsp pepper,  ad 1/4 cup finely chopped pomegranate peel.
    3. Stir-fry till the cumin changes colour and the peel becomes a little crisp.
    4. Let the mix cool.
    5. Grind the fried mix, 2 tbsp coconut, and 1 green chilli with about 3-4 tbsp water to a thick paste.
    6. {Optional} Add 1 bydagi or kashmiri red chilli and grind till you get a smooth paste. I did this as it was Roopa’s tip to give the Tambuli a nice pink blush.

  3. Making the Dalimbe Sippe Tambuli
    1. To a bowl, add 1/2 cup, 1/3 cup water, 1/2 tsp salt, and the ground paste.
    2. Mix well. If you need, add some more water to adjust the consistency. I kept it a bit thick.

    3. In a ladle, heat 1/2 tsp oil.
    4. Add 1/2 tsp cumin seeds and stir-fry till they start to change colour.
    5. Add 1 red chilli, a few curry leaves, and 1 small pinch of asafoetida.
    6. Add the tempering to the tambuli.
  4. Serving Suggestions
    1. Serve the Pomegranate Peel Tambli with hot rice and some ghee with papad on the side.
Dalimbe Sippe Tambuli
Dalimbe Sippe Tambuli

Recipe for Pomegranate Peel Tambli | Dalimbe Sippe Tambuli

Pomegranate Peel Tambli | Dalimbe Sippe Tambuli

Pomegranate Peel Tambli | Dalimbe Sippe Tambuli

Aruna
This traditional recipe from Mangalore makes great use of the nutritious pomegranate peel in the form of this Pomegranate Peel Tambli. Think of this Dalimbe Sippe Tambuli as a Pomegranate Peel Raita or Pomegranate Peel Kadhi. Once you try this, I guarantee you that you will never again throw away the pomegranate peel.
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Prep Time 10 mins
Cook Time 10 mins
Course Accompaniment, Dinner, Lunch, Side
Cuisine Indian, Kannada, Mangalore, South Indian, Vegetarian
Servings 4 People
Equipment
  • Ladle
  • Bowl
  • Grinder
Ingredients
  
  • 1/4 cup Finely Chopped Pomegranate Peel
  • 1/2 Cup Yogurt
  • 1/3 Cup Water
  • Salt to Taste
For the Paste
  • 1/2 tsp Oil
  • 1/2 tsp Cumin
  • 1/2 tsp Pepper
  • 1 Green Chilli
  • 2 tbsp Coconut
  • 1 Bydagi or Kashmiri Red Chilli (See Notes)
For Tempering
  • 1/2 tsp Oil
  • 1/2 tsp Cumin Seeds
  • 1 Red Chilli
  • 1 Small Pinch Asafoetida
  • A Few Curry Leaves
Instructions
 
Prepping the Pomegranate Peel
  • Carefully peel a large pomegranate and remove all the arils.
  • Use a sharp knife and gently scrape the inner whitish portion of the peel. 
  • Cut the peel into small pieces. We need about 1/4 cup finely-chopped pomegranate peel.
Making the Paste
  • In a pan, over medium heat, heat 1/2 tsp oil.
  • Add 1/2 tsp cumin seeds, 1/2 tsp pepper,  ad 1/4 cup finely chopped pomegranate peel.
  • Stir-fry till the cumin changes colour and the peel becomes a little crisp.
  • Let the mix cool.
  • Grind the fried mix, 2 tbsp coconut, and 1 green chilli with about 3-4 tbsp water to a thick paste.
  • {Optional} Add 1 bydagi or kashmiri red chilli and grind till you get a smooth paste. I did this as it was Roopa's tip to give the Tambuli a nice pink blush.
Making the Dalimbe Sippe Tambuli
  • To a bowl, add 1/2 cup, 1/3 cup water, 1/2 tsp salt, and the ground paste.
  • Mix well. If you need, add some more water to adjust the consistency. I kept it a bit thick.
  • In a ladle, heat 1/2 tsp oil.
  • Add 1/2 tsp cumin seeds and stir-fry till they start to change colour.
  • Add 1 red chilli, a few curry leaves, and 1 small pinch of asafoetida.
  • Add the tempering to the tambuli.
Serving Suggestions
  • Serve the Pomegranate Peel Tambli with hot rice and some ghee with papad on the side.
Notes
The Bydagi or Kashmiri Red Chilli in the spice paste lends a lovely pinkish hue to the tambuli and so you need to use these varieties only. The spicy red chillies most often do not lend colour. 
Keyword Dalimbe Sippe Tambuli, Pomegranate Peel Kadhi, Pomegranate Peel Raita, Pomegranate Peel Tambli, Pomegranate Peel Tambuli
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I would love to hear from you!

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