Yet another recipe I learned from my Amma and I loved the simplicity and fruity flavor of this dish.
Most of the coastal dishes have a coconutty flavor to it. This recipe is a variant of the popular ‘Thambuli’ from the Udupi cuisine.
The base of any Tambuli is Coconut, Cumin seeds, and Ghee!
Here is the recipe for pomegranate Tambuli 🙂
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Serves: 3-4 people
Pomegranate – 1/2 cup
Shredded Coconut – 1/2 cup
Cumin Seeds – 1 tsp
Peppercorns – 1/2 Tsp
Ghee – 1 Tsp
Yogurt/Curd – 1/2 cup
Ghee/ oil – 1 Tsp
Curry leaves – few
Red chillies – 2
In a pan, heat ghee.
Add the cumin seeds and peppercorns. Sauté till you get the aroma of the cumin seeds.
Once done, add the pomegranate seeds. Fry for 3-4 minutes.
Now, add the shredded coconut and keep on heat for 2-3 minutes.
Allow it to cool down completely before blending it into a fine paste by adding 1/2 cup of water.
Once blended, add the yogurt to it and mix well.
Prepare the tempering using the ingredients mentioned under the ‘for tempering’ section.
Serve with some hot rice. Enjoy your meal!