Pomegranate plants are so amazing. I love learning about all the different ways we can use the diversity of trees in our edible gardens. While the leaves, the flowers, rinds, seeds are all edible, typically pomegranate is grown for it’s fruit – the sweet-tart fruit that is full of large dark edible seeds. It is prized for it’s health-giving anti-oxidant properties.
In many of our homes we may have seen our grand mothers and mothers drying the rind of pomegranate and made chutney/Tambuli with it. Similarly,the tender leaves of the pomegranate tree during the spring when the new leaves start forming are used to make tambuli. Its leaves are useful in treating digestive problems, skin problems, low appetite, insomnia and certain other medical conditions. Here is a traditional pomegranate panna tambuli recipe that my mother makes in every spring when the tree has new leaves.
Dalimba Panna Tambuli | Tender Pomegranate Leaves Tambuli
Ingredients
- Tender Pomegranate Leaves- 1 cup
- Ghee/Clarified Butter - 1 Tbsp
- Peppercorns - 10
- Green Chilly- As per taste
- Jeera / Cumin - 1 Tbsp
For Grinding:
- Small Tamarind
- Freshly Grated Coconut - 1/2 Cup
- Salt
- Water To Grind
For Seasoning:
- Ghee / Clarified Butter - 1 Tbsp
- Jeera / Cumin - 1 tsp
- Curry Leaves - 1 sprig
Instructions
- Pluck the fresh tender pomegranate leaves during the springtime when the leaves have just formed.
- In a small Kadai heat a spoon of ghee.
- As the ghee gets hot, add peppercorns, jeera, and tender pomegranate leaves and saute nicely.
- Keep the flame at low so that the tender leaves don't burn.
- Saute till the leaves wilt.
- Switch off the flame and add a pinch of hing to it. Keep aside and let it cool a bit.
- Now in a mixer jar add a small tamarind piece, coconut, and sauteed leaves mixture.
- Add salt and water and grind it to a smooth paste/chutney consistency.
- Take the Tambuli/Chutney into a bowl.
- Prepare a seasoning of Ghee+jeera+Curry Leaves and add to the Tambuli.
- Healthy and delicious pomegranate leaves Tambuli can be served with hot steamed rice and some veggie fries.
Notes
- Always pluck tender pomegranate leaves. Otherwise, the mature leaves will be fiberous and may change in texture.
- We can use red chilies instead of green chilly.
- The amount of chilly can be reduced or raised as per our taste.
- Pomegranate Tree as a whole is a very productive tree that has so many health benefits.
- Some like to add curd/yogurt to the Tambuli which is optional.
- Giving ghee seasoning in the end really enhances the flavor of Tambuli and makes it more aromatic.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 341Total Fat 19gSaturated Fat 11gTrans Fat 0gUnsaturated Fat 6gCholesterol 37mgSodium 267mgCarbohydrates 44gFiber 7gSugar 25gProtein 5g
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