Daalimbe Sippe Thambuli | Pomegranate Peel Thambuli is a unique way to incorporate Pomegranate peels into your everyday food.
If you have never cooked with Pomegranate peels, I urge you to try this unique yet easy to make Daalimbe Sippe Thambuli (tambli/tambuli/tambli). Thambuli is a compound word in Kannada (Thampu (cooling) + huLi (sambar) = ThambuLi.
Ayurveda says that if we incorporate all the Shadrasas ಷಡ್ರಸ (meaning 6 tastes) in a meal, the taste buds stay sated without any cravings (sweet or salty cravings that we feel in between meals). In trying to follow that (as little as possible), I made something I never have done before in all these years.
The tastes that are most ignored (rather less incorporated in modern day meals) among the 6 tastes – ಷಟ್ (6 in sanskrit) + ರಸ (taste) = ಷಡ್ರಸ Shadrasa per Ayurveda are bitter and astringent. Pomegranate falls in the astringent category (kashaya ಕಷಾಯ). Other examples are raw banana and banana stem – foods that make your mouth pucker after eating, that drying sensation you feel in the mouth).
So, what I am sharing here is Pomegranate Peel Thambuli (ದಾಳಿಂಬೆ ಸಿಪ್ಪೆ ತಂಬುಳಿ), a typical Dakshina Karnataka style Raitha – it is much more than a Raitha actually, but I’ll say that for simplicity sake. I like that it has few spices, sweetness of coconut and sourness of yogurt to balance the pucker of the peels and comes together in just minutes. Now you have a recipe to include the astringent taste in a meal too.
Though there is plenty of awareness about the antioxidant properties of pomegranate fruit, I feel, what is lesser known nowadays but is ancient wisdom is how good the peel (rind) is for the stomach. Next time you eat Pom, I want you to save some peel too because you really need this gut friendly recipe in your repertoire.
This dish is best eaten during summer as it is cooling for the body.
Dakshina Karnataka Style cooling Raitha using pomegranate peels
- 1-1/2 tbsp chopped pomegranate peel (about 2x2 inches size) washed and towel dried
- 1/2 tsp jeera/ cumin seeds
- 1 byadagi red chilli
- 3/4 cup thick homemade yogurt
- 1/4 cup fresh coconut
- few drops of homemade ghee
- salt to taste
- 1 tsp peanut oil plus few drops
- few curry leaves
- 1 byadagi red chilli torn in half
- 1/4 tsp jeera
Cut the washed and towel dried pomegrante peels into thin 1 inch strips. Dry roast jeera in a small kadai on medium heat till it splutters. Remove it into a bowl
add few drops of ghee to the same kadai and roast the pomegranate peel pieces till the rawness goes, just a couple of minutes. Remove it onto the bowl
add few drops of oil to the same kadai and quick roast red chilli till it puffs up and browns. Remove it onto the bowl
Grind all the above roasted ingredients along with freshly grated coconut and little water to a smooth paste.
Mix this paste well with yogurt and season with salt per your taste.
For seasoning, heat oil in the same kadai. When the oil is hot, add jeera, red chilli and curry leaves and let it splutter.
Turn off heat and add seasoning to the Daalimbe Thambuli.
Serve immediately with hot steaming rice.
Tastes best when eaten fresh. It might turn bitter if you store it and eat later.
Peels can be sun dried and powdered and used as well.