Pomegranate Peel (Dalimb) Tamubli.

“Pomegranate Peel (Dalimb) Tamubli” … Thambuli is a concoction of chutney with curds that is prepared by South Indian's and relished with hot rice at lunch / dinner … This one is prepared out of pomegranate peels / damilbeche saali / dalimbi sippe which is loaded with health and beauty benefits … I used them fresh by just drying them inside the house for 24 hrs … Tastes simply awesome with hot rice … Yummy Yumz … 

** Tambuli is a dish that is a concoction of chutney with curds that is served with hot rice in Southern parts of India. We Konkani Saraswats (GSB) prepare many types of tambuli and serve them during lunch or dinner time. A simple lunch of tambuli with rice gives your tummy a satisfied feeling. During my childhood days I do not remember relishing this dish much. Maybe, being a part of large joint family my mother never wanted to prepare this much as it would not be sufficient to be served for all. Though I do remember the same being prepared rarely. So, I grew up without relishing this tambuli much. It is only in the large 15 years that I started venturing into tambuli as I love anything with curds, so does my husband. 

** Curd is something always in stock in the fridge. I always prepare a liter of the same at home and add it on to many dishes and salads. Also buttermilk ie chaas / taaka prepared out of curds is must in my home. Coming to Tambuli, again it is surprising that I have never posted any traditional one’s in the blog. Sometimes though, I do prepare the same often due to lack of time or forgetting to click a picture makes the same impossible. So today when I prepared the same, I made it a point to click pictures and share the same with all of you here.

** Pomegranate peels have immense health benefits and can be stored in powder form too, I will soon be posting the procedure of the same. You can use them in beauty packs or in chutney too. However, I prefer to use the peels that are just a day or two old. There is after all a limit to storing capacity in my small flat. If I do, I somehow always forget. So, henceforth, I have really decided to cut off storage and use products immediately and finish off with the same. I suggest this to all of you too. Blogging of new dishes everyday, keeps me so busy that I hardly get the time to go through the stock and I hate wasting food. So I just kept the peels on a plate and left it in the open for 24 hrs and used them for this tambuli. And believe me it was simply awesome. 

** Pomegranates are easily available all round the world almost throughout the year. But more so now as its in season. We get large sized pomegranate now that have deep red outer skin and the seeds within are almost blood red. Do not throw away the peels, or at least try this tambuli once so that you can relish the same and see if your family loves them. There are many chutney and other dishes to follow in the blog. So please keep a check on the blog. Please do not go overboard and add in more of peels while preparing the tambuli, as it will turn slightly bitter. So add just how much is mentioned while preparing the first time and you can make your own variations later on. 

** Ingredients :

Pomegranate Peel / Dalimba Saali / Dalimbi Sippe : 5-6 pieces of 1 inch squares.

Coconut : 1 cup freshly grated.

Thick Curds / Dahi : ½ cup.

Jeera / Cumin Seeds : 1 tsp

Pepper Corns / Mire : 1 tsp

Hing / Asafoetida Powder : 1 tsp

Salt to taste

** For Tempering :

Coconut Oil : 1 tsp

Mustard Seeds / Rai / Sasam : 1 tsp

Jeera / Cumin Seeds : ½ tsp

Curry Leaves : 6-8 fresh ones

** Heat oil in a small pan, when hot add in the jeera and pepper corns and fry for a minute. Add in the pomegranate peels / dalimbeche Sali and further fry for 2-3 minutes. Lastly add in the hing / asafoetida and fry for a second and remove from fire.

** Add the fried ingredients along with the freshly grated coconut into a mixer grinder and grind to a smooth paste with little bit of water. The masala ground should be very smooth. Do not add excess water while grinding. 

** Note : The tip to get a smooth textured masala is always to add little by little water as you keep grinding. If you add all water in one go you will get a curdled sort of masala. So always when you grind masala be careful and keep adding water little by little. 

** Beat the curds in a large bowl adding salt to taste and one cup of water. Now add in the ground paste and mix all to a smooth blend. Add more water if necessary.

** Note : Check the consistency and add more water only if necessary. Tambuli should be thicker than gravy and thinner than chutney in texture. You should be able to mix it with rice well and relish the same, so be careful and add on as necessary little by little instead of all at a go.

** For Tempering : Heat the coconut oil (you can use any edible oil) in the pan, when hot add in the mustard seeds, when they begin to splutter add in the jeera and the curry leaves, fry for few seconds and pour over the prepared tambuli mixture. Cover and keep aside for 5-10 mins. for the flavours of tempering to seep in. 

** “Pomegranate Peel (Dalimb) Tambuli” is done and ready to be served. Serve this fresh with hot rice for lunch / dinner. Goes very well with red boiled rice too. Do try out this simple delicious tambuli and enjoy with your family and friends. Tastes simply awesome as a side dish too.