4-5 one inch sized dried Pomegranate skins / Onagisida Daalimbe Sippe
1 cup Grated Coconut
1 Red Chilly
1-1.5 cups Buttermilk / Majjige
Salt to taste
1/2 tsp Mustard Seeds
2-3 Curry leaves
1 tsp Ghee
Remove the inner seeds, other unwanted parts from pomegranate and dry them in oven or under sunlight. This can be preserved in an airtight container or plastic cover.
Put 1/2 tsp ghee in a thick bottomed vessel and heat it. Add 4-5 pieces of dried pomegranate skin, red chilly and fry them for about 2-3 mins in medium flame until they give nice aroma.
Grind grated coconut, fried pomegranate skin and red chilly into smooth paste by adding sufficient amount of water. (If it is frozen coconut, use hot water while grinding.) Add this ground coconut to a vessel. Add buttermilk, salt to the same vessel and bring it to boil. (If it is yogurt/curd, put it in a mixer for few seconds before adding it to tambli.)
Add mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and then add it to tambli. It goes well with rice.