Pomegranate Leaves Tumbuli
Pomegranate fruits are filled with nutritional values. That every one knows about this fact. But did you know that even the leaf, peel is also used for treating so many diseases. Here is a dish, I have used Pomegranate Leaves and prepared Tambuli/Curd Curry. It is not at all new. This is one of the traditional dish of our South Canara./Dakshina Kannada, Malenadu regions. Tender Pomegranate leaves are used to prepare this tumbuli and it is very beneficial to all age group.
My doddamma used to dry even the peel of pomegranate and use it whenever needed. We used to have this Tumbuli now and then and stay healthy.
Most of us remember when we have loose motion we do drink kashaya of pomegranate peel. This is a tip too.
I remember my doddamma used dry pomegranate peel and store it for any time of the year. And it is used for tumbuli or kashaya, whenever needed. In those days we never used to get pomegranate around the year like now. We used to get pomegranate only during its season and more often we used to get this fruit very rarely. But I am not sure how many of us use the peel.
Tumbuli is a curd curry prepared using jeera, pepper pods, very little ghee and curd. This curry eases our digestion and help us to be very comfortable after food. Tamubuli is one of the traditional dish of South Canara. It is normally done with butter milk which is very light and healthy. Varieties of healthy turmbulis serve the purpose of a dish and take care of our health.
The tender leaves of Pomegranate are used for tumbuli, that is one of the traditional dish served in the beginning of the lunch.
Let us see some benefits of having Pomegranate leaves in our diet.
The leaves are good for digestion. It helps in easy digestion and is used for trating abdominal pain.
They are used for treating insomnia. Leaves are good for curing cough and treating jaundice. The Kashaya or tea prepared from pomegranate juice is very good for treating dysentery. The dry powder of pomegranate leaves is good for treating boils on our body. It is also good for mouth ulcer. You can also use it for wrinkle free skin.
Let us see the recipe now :
Jeera : 1/2 Teaspoon
Pepper pods : 4 to 5
Ingh / Asafoetida : A little
Green chilly /Red chilly : 1
Salt : As required
Curd or Butter Milk : 1 Cup
Ghee : 1/2 Teaspoon
For Seasoning :
Ghee : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch
2. Wash some curry leaves and green chilly. Keep it aside.
3. Keep a small pan on the fire and put l/2 tsp of ghee. Add 1/2 tsp of jeera/cumin seeds and 4 to 5 pepper pods.
4. Add slit green chilly and fry till jeera turns golden brown. Add ingh.
5. Add washed pomegranate leaves and fry for 2 to 3 minutes. Till it turns slightly crisp.
6. Put fried ingredients to a plate and let it cool.
7. Grate coconut and add the fried ingredients.
8. Grind it with little water till it turns paste consistency.
9. Remove it from the mixi jar to a bowl. Add required salt.
10. Add curd /butter milk. Mix it well.
11. Add ghee fried jeera - curry leaves seasoning. Shift it to a serving dish.
12. Serve with other side dishes for lunch.
Time : 10 Minutes.
Serves : 2 to 3.
Pomegranate fruits are filled with nutritional values. That every one knows about this fact. But did you know that even the leaf, peel is also used for treating so many diseases. Here is a dish, I have used Pomegranate Leaves and prepared Tambuli/Curd Curry. It is not at all new. This is one of the traditional dish of our South Canara./Dakshina Kannada, Malenadu regions. Tender Pomegranate leaves are used to prepare this tumbuli and it is very beneficial to all age group.
My doddamma used to dry even the peel of pomegranate and use it whenever needed. We used to have this Tumbuli now and then and stay healthy.
I remember my doddamma used dry pomegranate peel and store it for any time of the year. And it is used for tumbuli or kashaya, whenever needed. In those days we never used to get pomegranate around the year like now. We used to get pomegranate only during its season and more often we used to get this fruit very rarely. But I am not sure how many of us use the peel.
Tumbuli is a curd curry prepared using jeera, pepper pods, very little ghee and curd. This curry eases our digestion and help us to be very comfortable after food. Tamubuli is one of the traditional dish of South Canara. It is normally done with butter milk which is very light and healthy. Varieties of healthy turmbulis serve the purpose of a dish and take care of our health.
The tender leaves of Pomegranate are used for tumbuli, that is one of the traditional dish served in the beginning of the lunch.
Let us see some benefits of having Pomegranate leaves in our diet.
 |
These pomegranate leaves are from our garden. |
They are used for treating insomnia. Leaves are good for curing cough and treating jaundice. The Kashaya or tea prepared from pomegranate juice is very good for treating dysentery. The dry powder of pomegranate leaves is good for treating boils on our body. It is also good for mouth ulcer. You can also use it for wrinkle free skin.
Let us see the recipe now :
Things needed :
Tender leaves of pomegranate : 1 handful/Jeera : 1/2 Teaspoon
Pepper pods : 4 to 5
Ingh / Asafoetida : A little
Green chilly /Red chilly : 1
Salt : As required
Curd or Butter Milk : 1 Cup
Ghee : 1/2 Teaspoon
For Seasoning :
Ghee : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Curry Leaves : 4 to 5
Ingh /Asafoetida : A pinch
Method :
1. Clean and remove the leaves from the stem. (Thin stick). Use only the tender leaves.
2. Wash some curry leaves and green chilly. Keep it aside.
3. Keep a small pan on the fire and put l/2 tsp of ghee. Add 1/2 tsp of jeera/cumin seeds and 4 to 5 pepper pods.
4. Add slit green chilly and fry till jeera turns golden brown. Add ingh.
5. Add washed pomegranate leaves and fry for 2 to 3 minutes. Till it turns slightly crisp.
6. Put fried ingredients to a plate and let it cool.
7. Grate coconut and add the fried ingredients.
8. Grind it with little water till it turns paste consistency.
9. Remove it from the mixi jar to a bowl. Add required salt.
10. Add curd /butter milk. Mix it well.
11. Add ghee fried jeera - curry leaves seasoning. Shift it to a serving dish.
12. Serve with other side dishes for lunch.
Note :
Use only very tender leaves. Tambuli should be mild spicy. Use of ghee is a must to get the good taste. If you are using curd add 1/2 cup of water and dilute curd into buttermilkTime : 10 Minutes.
Serves : 2 to 3.
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