Dalimba Solla Khadi – Pomegranate Peel Curry (Gluten Free)
A tasty home remedy for amoebic dysentery, chronic diarrhea, and other stomach ailments. A delicious, traditional Konkani pomegranate peel recipe.
Servings Prep Time
6servings 10minutes
Cook Time
12minutes
Servings Prep Time
6servings 10minutes
Cook Time
12minutes
Ingredients
  • 50gm pomegranate peel
  • 5gm dry hot red chilies
  • 100gm grated coconut
  • 1gm turmeric powder
  • 500ml curd(or buttermilk)
  • 2gm mustard seeds
  • 15ml coconut oil
  • 2gm cumin seeds
  • 1sprig curry leaves
  • 20gm salt
  • 500ml 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.