Pomegranate Tambuli (Yogurt based)

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 🙂



Video Link: 

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

For tempering:

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!




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