“Tikshe'-Amshe' Dalimbe Sallache Saaru (Spicy- Tangy Pomegranate Peels Saaru” … one just can’t resist having steaming hot saaru poured over rice served along with a roasted papad or bajo/ bajia and just a veggie bhaji/ upkari, isn’t it??? almost every amchi looks forward to this scrumptious meal for sure, at least in my home its our all time favorite … dalimba is easily available everywhere and the next time you bring them home don’t throw away the peels … use them in preparation of dishes, there are plenty that you can try out ... and remember they are a store house of nutrients that promote good health, especially for stomach issues … here is my own take off on “saaru” prepared with fresh dalimbe solla/ pomegranate peels along with other spices … Yummilicious ….
** I am sure all have heard of saaru (saar)/ rasam, its almost same with minute difference, at least that’s how I look at it, one includes a little bit of dal while the other is prepared spicier. This thinly prepared spicy tangy dish is a favorite accompaniment with rice of almost every GSB Konkani Saraswat home. No occasion, be it festival or otherwise is complete without serving this steaming hot on rice. Though the most loved is Tomato saaru there are plenty other variations in whch the same can be prepared.
** With easy access to ingredients and rising awareness in food innovations everybody wants to try out something new either making variations as per their own adaption or following those of their friends, either way the change in style of cooking is here to stay and is more than welcome for sure. Saaru can be prepared in different combination using various ingredients and I have always loved experimenting with different combo of dishes using unique combinations that have always given me good results.
** Pomegranate peels/ Dalimbeche Saali/ Dalimbi Sippe have immense health benefits and can be sun dried and stored for future use. Dried peels can be used in preparation of rasam, saar, tambuli, chutney, kadhi, virshe’, beauty products etc. However, these days I do not prefer storing ingredients and prefer using them immediately to avoid wastage as I tend to forget. Also 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 available almost all round the year in almost every city. Therefore, the next time you purchase this delicious fruit, do not throw away the peels, just clean the inner pith attached to the skin and store them 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, especially for digestion and stomach issues.
** I have been wanting to try out dalimbe sallache/ pomegranate peel saaru for some time now but somehow always end up trying something else. Last week I was all set to prepare saaru, but wanted to finish off the raw mango so tried kadhi, today again I had fresh peels so instead of storing it for a few days immediately prepared my own version of saaru before there was a change of mind. And here it is, all spicy and tangy ... tasted excellent served steaming hot with rice, papad and bhaji.
** Here is my own version of “Tikshe'-Amshe' Dalimbe Sallache Saaru (Spicy- Tangy Pomegranate Peels Saaru” … my style, do try it out, it’s awesome …
** Ingredients :
Dalimbe Solla/ Pomegranate Peels/ Dalimbi Sippe : 10-12 square of 2 inch each.
Tomato : one large sized
Dried Kokum Peels : 5-6
Ginger/ Alle’/ Adrak : ½ inch grated
Fresh Turmeric Root/ Haldi Mande : ½ inch grated
Jaggery/ Gud/ Goda : 1-2 tblsp grated
Coriander Leaves/ Kottambari Pallo/ Dhania : ½ cup finely chopped
Salt/ Namak/ Meeta : to taste
** For Tempering/ Seasoning/ Tadka/ Pannaka :
Coconut Oil/ Nariyal Tel/ Narlel Tela : 3-4 tblsp
Mustard Seeds/ Rai/ Sasam : ½ tsp
Cumin Seeds/ Jeera : 1 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones
Sambar Powder : 3 tblsp
Kashmiri Red Chilly Powder : 1 tblsp
Hing/ Asafoetida Powder : ½ tsp
** In this recipe I have used about 10-12 of 2 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 2 inch square pieces, wash, drain and allow to dry on a cloth for a few hours or overnight. This can either be stored in an airtight container in the fridge and be used within a few days time or can be used immediately as I have here.
** Add the prepared (as mentioned above) pomegranate pieces into a stainless steel vessel along with half a liter of water and bring to a boil. Allow to boil for 5 minutes, then lower the heat and let simmer while we go ahead with other preparations.
** Wash, wipe dry and cut tomatoes into small pieces. Add them in stainless steel vessel with 1 cup of water and cook until they turn soft. Now add in the kokum peel, grated ginger, grated turmeric root and let cook for 5-7 minutes.
** For Tempering/ Seasoning/ Tadka/ Pannaka : Heat coconut oil in a kadai/ pan, add mustard seeds and when they crackle add jeera, fry a little bit, add curry leaves and fry for few seconds. Now keeping the heat low add hing, kashmiri red chilly powder, sambar powder and fry all together. You can sprinkle some water to avoid masala being burnt, this happens in case the oil is not sufficient, so be careful. Fry for just a minute or so and then remove and pour this into the cooking tomatoes and mix well.
** Note : If not using fresh turmeric root/ haldi mande or if they are not available, no issue, just use 1/2 tsp of haldi powder while tempering.
** Now drain the simmering pomegranate peel cooked water through a fine sieve into the tomatoes and other ingredients being cooked and mix well. Add grated jaggery, salt to taste, coriander leaves and let the saaru further simmer well for another minimum 10-15 minutes. And more water to bring to a desired consistency and let cook. The consistency should be that of saar, so include water using your judgment. The final saar, I had for the above mentioned ingredients is about 1.25 liter in all. .
** Note : If you are wondering why I am simmering the saaru for such long time, then I assure you that preparing saaru this way gives excellent results. You really need to cook the whole lot with all ingredients especially after the addition of powders which brings out not only aroma but gives superb taste to saaru. Off course you can reduce time and prepare it right away too, but do give my method of proper simmering a try once and you will completely agree with me that the difference lies in simmering it well.
** “Tikshe'-Amshe' Dalimbe Sallache Saaru (Spicy- Tangy Pomegranate Peels Saaru” is done and ready to be served. Tastes best served steaming hot with rice, though you can serve it as an appitizer too, in which case if need be you can sieve it, though I do not. In my home we drink a little bit steaming hot as it is immediately, it does taste heavenly. Some of my friends serve saaru with mildly spiced rice like pulav/ jeera rice/ ghee rice, you can try that if interested. As for my hubby and me its always spicy hot saaru with rice, papad and veggie bhaji/ upkari, while the other best combo is saaru with rice, and deep fried bajo/ bajia and veggie/ bhaji/ upkari, that’s it, just heavenly treat, try it, I am sure your family will love it.
** There are plenty varieties of “Saaru” shared in the blog, to which I am sharing a common link below, you can browse and try them out in leisure, they all taste great …
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