Dalimba Solla Khadi – Pomegranate Peel Curry (Gluten Free)

It happened many many years ago. I was a sixth-grade schoolgirl, and it was a sweltering hot summer day. I had taken some street-food the previous day. Mid-morning found me writhing in pain in my abdomen and running to the toilet, only to pass loose motions with phlegm and blood. This was repeated twice more and I was sobbing, all terrified and weak. My father rushed back from his jewelry and was getting me ready to go to the hospital. At that moment, who should come but my eldest cousin, Meera. Devout, fair and beautiful, with a pleasant, soothing way of speech, loving, kind and sympathetic to all, Meerakka (akka means elder sister in Konkani), an angel in human form, rushed to my rescue.

In her hand was a hamper of pomegranates. She asked me not to fear and bade me rest on the armchair. Quickly, she cut open a pomegranate and made me eat the seeds, completely heedless to the protests from my alarmed mother. Then she took the peel, and adding a pinch of salt, crushed it in our granite hand-grinder. To this, she added a little water and boiled it on the stove. She then made me drink the broth. I was apprehensive that it would be bitter, but Meerakka promised me that I wouldn’t have to go to the hospital or take painful injections. I was surprised to see the broth quite tasty, and I quickly swallowed it. In less than half than hour, my abdominal pain had disappeared, and within two hours, I was feeling ravenous.

Pomegranate Peel Broth (see note)

By that time, Meerakka had prepared a special pouring curry for me, which she called dalimba solla khadi. Prepared from the peel of the pomegranate, it was delicious, when poured over hot rice. My mother served me just a little rice, fearing for my health. I was so hungry and the khadi so tasty, I kept clamoring for more. Meerakka assured my mother that there would be no problem whatsoever, and that the khadi would cure me completely. I ate my fill. The horrifying symptoms and the illness had vanished without a trace, and since then, I’ve never had amoebic dysentery. The healing truly was miraculous! Was it the pomegranate peel, or was it Meerakka? I really do not know, to this day!

I know only that I must share this wonderful recipe with you. Meerakka’s khadi is so delicious and easy to cook, that one does not need the excuse of an illness to enjoy this marvelous dish. But in case a person with stomach ailment does need it as a remedy, Meerakka tells me that the three courses should be taken successively. First of all, eat the pomegranate seeds, half an hour later, drink half a cup of the pomegranate peel broth, then as soon as hunger strikes, eat a little hot rice with a liberal pouring of dalimba solla khadi. Enjoy!

Print Recipe

Dalimba Solla Khadi - Pomegranate Peel Curry (Gluten Free) Yum

A tasty home remedy for amoebic dysentery, chronic diarrhea, and other stomach ailments. A delicious, traditional Konkani pomegranate peel recipe.

Cuisine

Indian, Konkani

Prep Time

10 minutes

Cook Time

12 minutes

Servings

servings

Ingredients

• 50 gm pomegranate peel
• 5 gm dry hot red chilies
• 100 gm grated coconut
• 1 gm turmeric powder
• 500 ml curd (or buttermilk)
• 2 gm mustard seeds
• 15 ml coconut oil
• 2 gm cumin seeds
• 1 sprig curry leaves
• 20 gm salt
• 500 ml water

Cuisine Indian, Konkani Prep Time 10 minutes Cook Time 12 minutes Servings servings Ingredients 50 gm pomegranate peel 5 gm dry hot red chilies 100 gm grated coconut 1 gm turmeric powder 500 ml curd (or buttermilk) 2 gm mustard seeds 15 ml coconut oil 2 gm cumin seeds 1 sprig curry leaves 20 gm salt 500 ml water

Instructions

To prepare:

1. Put the pomegranate peel. the dry hot red chilies and the grated coconut into your food processor.
2. Pour in half of the water and grind to fine paste. Transfer to a bowl or a vessel and set aside.
3. Pour the curd into your food processor and whisk it for 10 seconds.

To cook:

1. Set a wok or a deep pan on high heat. Pour in the coconut oil and throw in the mustard seeds.
2. As soon as the mustard seeds are about to finish crackling, tip in the cumin seeds.
3. Stir once, pull the curry leaves off their sprig and throw them in.
4. Pour in the ground paste, the remaining water, the salt and the turmeric powder. Stir occasionally. As soon as it comes to a boil, lower the heat and let cook for 5 minutes.
5. Now pour in the curd and turn up the heat. Keep for 1 minute and switch off the heat.
6. Your delicious khadi is now ready to serve. Serve warm as a pouring curry over a heap of steaming hot rice and enjoy!

Recipe Notes

1. If curd is not available, just use an equal quantity of buttermilk.
2. To make the pomegranate peel broth, just crush 10 gm of pomegranate peel together with 3 gm of salt. Boil in 350 ml of water on low heat for 5 minutes. Sieve and set aside. Serve warm.