Dalimbache Saali- Ambuli- Loshne’ Kadhi (Pomegranate Peels- Raw Mango- Garlic flavoured Curry).

“Dalimbache Saali- Ambuli- Loshne’ Kadhi (Pomegranate Peels- Raw Mango- Garlic flavoured Curry)” … it is always a delight to relish steaming hot kadhi with rice for lunch/ dinner … here is a delicious spicy- tangy kadhi prepared with pomegranate peels/ damilbeche saali/ dalimbi sippe which is loaded with health benefits … this time I have used fresh peels and spices along with raw mango for that tangy taste and it was fantastic … Yummilicious ….

** The reference to the curry Kadhi is somewhat mixed with two different types of dishes. While the one using curds is also called kadhi so is the one prepared with coconut paste with spices. Tambuli is another dishes prepared with curds and then there is gojju, bajji etc. All these mentioned dishes served with rice in GSB Konkani Saraswat Cuisine are differing in minute ways. While for the layman it may be a point of confusion as found in similarities, but for those of us born in the community and have relished the same through growing years is instant recognition. I am sure it is the same with all of you too, we never forget what our Amma taught us or fed us, do we???

** Pomegranate peels/ Dalimbeche Saali/ have immense health benefits and can be sun dried and stored for future use. The dried peels can be used in preparation of rasam, saar, tambuli, chutney, kadhi, virshe’ etc. I believe its used in beauty packs too, though I have limited knowledge of it. Again, both sun dried peels and powder form are also available in stores while the same can be prepared at home too if you have sun light facility. However, I have really decided to cut off storage and use ingredients immediately and finish off with the same and these days almost everything is available all round the year and there is no point in storing them, and I suggest this to all of you too.

** Pomegranate fruits are easily available almost all round the year. Therefore, the next time you purchase this delicious do not throw away the peels, just clean the inner pith attached to the skin and holding the seeds and store the peels either in fridge to be used within a day or two or sundry them and store for a few months usage. Pomegranate tree overall is a store house of useful ingredients. The leaves, the bark, the fruit, its outer skin can all be used for health benefits. If your family in not fond of the dishes mentioned you can always prepare simple tea using the peels and drink it hot with a dash of lemon etc. I have shared quite a few dishes which you can try and enjoy too.

** About Ambuli/ Raw Mangoes I am sure you all know of the innumerable dishes that can be prepared using them besides the most sought after pickle/ nonche/ uppinakayi. If I begin to write on them the list is endless, in short you can add them to any dishes to bring in the tart taste which otherwise would have been brought in by addition of tamarind/ ambado/ kokum/ star fruit/ bimbul or kudampuli. In my home, we love anything with addition of raw mangoes and while in season I do make the most of it. Do try out the dishes shared in the blog and enjoy them with your family. I will definitely make it a point to share more healthy and easy recipes especially those that are forgotten with time.

** As I already mentioned pomegranate peels are loaded with health benefits which you can check out on net for more info. We Saraswats have been using them dried and stored for generations especially during monsoon while purchasing of veggies becomes difficult in remote or certain areas where there may be water logging. Cooking, storing as per season is a wide subject and we must be proud of these method, tips and knowledge handed down through generations to us. Trust me there is nothing unknown to our ancestors that we think have discovered of. It is my strong belief that even if we blindly follow their patter of lifestyle we will lead a healthy- happy- contented life.

** Here is my own recipe for “Dalimbache Saali- Ambuli- Loshne’ Kadhi (Pomegranate Peels- Raw Mango- Garlic flavoured Curry)” … my style, a very healthy dish, do give it a try and enjoy with family ....

** Ingredients :

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

Raw Mango/ Ambuli/ Kairi/ Mavinakayi : 1 medium sized.

Coconut/ Soyi/ Nariyal : ½ cup freshly grated.

Cumin Seeds/ Jeera : 1 tsp

Coriander Seeds/ Kothimbir/ Dhani : 2 tblsp

Kashmiri Red Chilly/ Kumte Mirsanga/ Byadgi Mirchi : 6-8

Garlic/ Losun/ Lehsun : 2-3 cloves

Oil/ Tel/ Tele : 1 tblsp

Salt/ Meeta/ Namak : to taste

** For Tempering/ Seasoning/ Tadka/ Pannaka :

Coconut Oil/ Nariyal Tel/ Narlel Tela : 1-2 tsp

Garlic/ Losun/ Lehsun : 5-6 cloves

** In this recipe I have used about 5-6 of 1 inch squares pieces of fresh peel of Pomegranate/ Dalimba/ Dalimbi. Once you peel the fresh pomegranate, remove the inner whitish pith attached to the skin from within and retain those that you feel are fresh and discard the blackish ones if any. Cut to 1 inch square pieces, wash, drain and allow to dry on a cloth for a few hours. Store it in an airtight container in the fridge and it can be used within a few days time.

** Heat oil in a kadai, when hot add jeera fry for half a minute, then add in the garlic crushed (with skin) stir fry for a few seconds then add in coriander seeds and the pomegranate peel. Continue frying for a few minutes till all the ingredients are fried well. Add the kashmiri red chilly and keep frying until the chilly turns crisp. Lastly add the coconut gratings, mix well, fry for just a minute or two only. Remove and keep it aside and let cool.

** Wash, wipe dry and peel off outer skin of raw mango. Cut edible portion and discard inner seed. Add this along with the fried ingredients into a mixer grinder and grind to a very smooth paste with a little bit of water. The masala ground should be very smooth and fine texture for kadhi to taste good, so take note of the same while grinding. Remove and add masala into a thick bottomed vessel along with salt to taste and mix well.

** Add 1-2 cups of water to bring the kadhi to desired consistency. The texture should not be too thick/ too thin, somewhat that of thick dal. Bring kadhi to a boiling point on medium heat stirring often. Be careful and do not cook on high heat to avoid curdling of the kadhi. Once you see bubbles appearing on the surface, immediately lower the heat to minimum, simmer for 3-5 minutes, remove from fire and keep it aside covered.

** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil (you can use any edible oil) in a pan, when hot add crushed garlic (with skin) and fry on medium heat until evenly browned. Remove and pour over the prepared kadhi and mix well. Keep it covered aside for 15-20 minutes for flavors to be infused well into the curry.

** “Dalimbache Saali- Ambuli- Loshne’ Kadhi (Pomegranate Peels- Raw Mango- Garlic flavoured Curry)” is done and ready to be served. Kadhi always tastes best served steaming hot with rice for lunch/ dinner or as an appetizer as it is. Tastes excellent with ukde sheetHa/ red boiled rice too which is one of the most favorite combination of south Indians. In case, you are not a rice eater or prefer to avoid rice dishes don’t worry you can serve this as an appetizer too, it tastes wonderful. Do try out this simple- healthy- delicious kadhi and enjoy the health benefits with your family.