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Daalimbe Sippe Thambuli | Pomegranate Peel Thambuli
Prep Time
5 mins
Cook Time
5 mins
 

Dakshina Karnataka Style cooling Raitha using pomegranate peels

Servings: 4 people
Ingredients
  • 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
for seasoning
  • 1 tsp peanut oil plus few drops
  • few curry leaves
  • 1 byadagi red chilli torn in half
  • 1/4 tsp jeera
Instructions

  1. 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

  2. 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
  3. 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
  4. Grind all the above roasted ingredients along with freshly grated coconut and little water to a smooth paste.
  5. Mix this paste well with yogurt and season with salt per your taste.
  6. For seasoning, heat oil in the same kadai. When the oil is hot, add jeera, red chilli and curry leaves and let it splutter.
  7. Turn off heat and add seasoning to the Daalimbe Thambuli.
  8. Serve immediately with hot steaming rice.
Notes

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.