Fresh, bright, and straightforward to put together, pomegranate peel tambli recipe | pomegranate peel raita is a vegetarian south indian side made with piece dry pomegranate peels, cumin seeds, and pepper in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 5 minutes
  • Total time: 10 minutes
  • Yield: 3 Servings
  • Category: side
  • Cuisine: south indian

Ingredients

  • 3 inch piece dry pomegranate peels
  • ½ tsp cumin seeds
  • ½ tsp pepper
  • ½ cup grated coconut (fresh / desiccated)
  • ½ cup yoghurt / curd
  • 1 tsp oil

seasoning:

  • 1 tsp ghee / coconut oil
  • ½ tsp mustard seeds
  • pinch asafoetida/hing
  • ½ tsp cumin seeds
  • 1 - 2 red chilli
  • few curry leaves (optional)

Method

  1. add oil, pomegranate peels, pepper and cumin seeds to a pan and fry them till the peels become crisp.
  2. in a blender add grated coconut and fried pomegranate mixture.
  3. make it a fine paste and add some salt.
  4. add the grounded masala to yoghurt or curd.
  5. for seasoning use ghee or oil in a pan. add hing, mustard seeds, cumin seeds, red chilli. once the mustard seeds pops then turn off the heat.
  6. add the seasoning over the pomegranate peel raita / tambuli and mix it well. serve with plain rice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.