Monday, March 21, 2011

Pomegranate leaves in yogurt sauce/Dalimebe yele tambuli

I am back with a tambuli recipe. A very unique & mild flavored tambuli that cools your body.

Preparation + cooking time: Less than 5 minutes
Serves: 2 

Tender pomegranate leaves/Dalimbe chiguru: 3 tbsp, washed & roughly chopped
Grated coconut: 1.5 tbsp
Cumin seeds: 1/2 tsp
Green chilies: 2-3 nos, adjust accordingly
Salt: to taste
Oil: 1 tsp
Buttermilk: 1.5 cups(Around 350ml)

  • Heat oil in a small pan. When oil is hot, add cumin seeds. When cumin seeds turn golden brown, add green chilies & pomegranate leaves & saute till the leaves turn crisp. Turn off the heat.
  • Add the grated coconut & allow the mixture to cool.
  • Grind it to a very smooth paste by adding buttermilk. 
  • Scoop out the mixture. Add the remaining buttermilk, salt & mix well. 
  • Serve chilled or at room temperature.


  • If you need, you could prepare the tempering & pour over the tambuli. I normally do not add tempering. 

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