Pomegranate Peel Tambli | Dalimbe Sippe Tambuli
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.
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.