Friday, March 29, 2013

Daalimbe Solla Kadi/Pomegranate Peel Curry by Anuradha Mudalagiri Kamath

GSB curries are mostly coconut based but the variation in ingredients that go into the making and the nutritional of medicinal values these curries have make them different from many others.

Pomegranate is fruit available through out the year and it has a unique medicinal value due to astringent qualities of its peel. Daalimbe Sol or Daalimbe Voto is as important in

GSB kitchen ad Birinda or Kokum Sol. Many store sun dried pomegranate peel for use throughout the year. Hence, pomegranate in spite of being an expensive fruit, has no wastage whatsoever.

This curry is good for regulating stomach and getting rid of round worms. For those suffering from loose stool, this kadi regulates the motion. This tastes good and the seasoning with garlic is so tempting, the aroma spreads in the entire household, giving a hint about what's cooking!

Daalimbe/Pomegranate peel - One full peel of a medium sized pomegranate
Grated coconut - 1/2 cup
Cumin seeds - 1/2 Tsp
Peppercorns - 1/4 tsp
Red long chillies - 3-4
Tamarind - Size of its seed
Turmeric powder - A pinch
Salt - To taste
Ghee - 1/2 Tsp
Garlic flakes - A handful crushed
Oil - 1 Tsp

Clean pomegranate peel and cut into small pieces.
Fry cumin seeds, peppercorns, red chillies and pomegranate peel one by one with little ghee till raw smell disappears.
Grind these along with grated coconut, tamarind and turmeric powder to a smooth paste.
Add little water to the ground masala paste and bring it to a boil in a vessel.
Add salt to taste and boil for another 5 mins.
Season with garlic flakes browned in hot oil.
Serve with hot steamed rice.

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