Pomegranate Leaves Tambuli

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.

These pomegranate leaves are from our garden. 

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 :

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 buttermilk
Time : 10 Minutes.
Serves : 2 to 3. 

Ridge Gourd - Carrots - Sesame Chutney

Ridge gourd is full of fiber and it is an Indian Vegetable filled with fibers and healthy properties. 

Ridge Gourd - Carrots - Sesame Seeds Chutney Ready to Serve

Here is a Chutney /Dip prepared using Ridge gourd - Carrot - Sesame Seeds and fresh coconut.
Its yummy to have with  hot plain rice and a spoon of ghee. It goes well with almost all the main dishes.
Sesame seeds do contain healthy oil and is good to use in our food. Ridge gourd and carrots are full of fiber and vitamins. It is a habit of South Canara people to make use of the outer layer of vegetables like ridge gourd, bottle gourd, chayote squash /Seeme badane, carrots with its outer layer, beetroot. white pumpkin, red pumpkin etc.
No Onion OR No garlic recipe.
It is one of the traditional and Udupi style recipe. My aunt used to prepare lots of chutney and I have learnt most of these traditional dishes.
To Cook :
Ridge gourd Peel : 1 Ridge gourd peel
Carrot : 1
Tamarind pulp : 1 Tablespoon
Coriander Seeds : 1 Teaspoon
Salt : As required
turmeric powder : A pinch
To Fry :
Coconut Oil : 1 Teaspoon
Sesame Seeds : 1 Tablespoon
Byadagi red chilly : 5 to 6
Ingh / Asafoetida : A pinch
Curry Leaves : 8 to 10 leaves.
To Grind :
Cooked Ridge gourd peel carrot mixture
Fried Sesame seeds and byadagi chilly
Fresh grated coconut : 1 Cup/ 5 to 6 Tbs
To Season 
Coconut Oil : 1 Teaspoon
Mustard seeds : 1/2 Tsp
Ingh / Asafotida : A little
Curry Leaves : 4 to 6

Method :

1. Wash and scrape out the edges of ridge gourd. Wash it again. Peel off the outer layer and keep it aside;
2. Wash and cut carrot and keep it aside.
3. Soak a little ( 1 small ball size of tamarind ) and squeeze out the pulp.
4. Now put ridge gourd peel, cut carrot pieces , tamarind pulp, a pinch of turmeric powder and 1 tsp of coriander seeds in a bowl.
5. Add little water, required salt and pressure cook for 5 to 6 minutes.

6. Keep a small pan on the fire and put 1/2 Teaspoon of oil. Let it get hot.
7. Add sesame seeds and red byadagi chilli. Fry on low flame till sesame seeds get crisp
8. Add asafoetida and curry leaves. Put off the fire. Let the fried ingredients get cool down.

9. Grate coconut and grind it with cooked ridge gourd mixture + fried sesame seeds and red chilly mixture. Add salt if it requires.
10. Add required water to grind till it turns slightly paste. ( As your wish ).

11. Remove it from the mixi jar to a serving bowl.
12. Add mustard seeds, ingh and curry leaves seasoning and Serve with the main dish of your choice.

Note :

You can add some green chilly while cooking. It adds to the taste. Adding more chilly is optional.
Do not burn sesame seeds while frying. It taste bitter if you over fry. You can also dry roast sesame seeds. Frying adds to the taste. Adding more coconut is optional. Use of black or white sesame seeds is optional.
Time : 30 Minutes.
Serves : 3 to 4 .