Pomegranate Peel Kadi (Indian Coconut-Based Gravy)

Pomegranate Peel Kadi is a simple south Indian Konkani coconut-based gravy or soup normally enjoyed with hot steaming rice!  With a simple vegetable stir fry on the side, this is a super comforting meal to enjoy for lunch.

No one can dispute the enormous health benefits of consuming pomegranates in your daily diet. These amazing blood-red colored fruits have anti-oxidant/anti-viral properties and are considered very high in vitamins, minerals and fiber!

Everyone loves the beautiful red pearl like pomegranate seeds as well as the gorgeous and super tasty pomegranate juice. But, do many know that pomegranate peels also have amazing nutrients as well as medicinal properties?

The peel of this wonderful fruit is generally thrown away, but as far as I can remember, our family used to always preserve these peels by drying them in the sun for a few days and storing them in bottles to use in medicinal concoctions as well as curries. The peel is supposed to help in treating stomach disorders and helps in digestive problems.

Today, I am sharing this simple coconut-based curry or soup that we make in our house, using the peels. Although it adds a slight bitterish flavor to the curry, it tastes divine with a couple of exotic spices added. Aromatic spices like cumin seeds and peppercorns (both also help in digestive problems) are blended along with the peel and some grated coconut to give it an additional texture and flavor.

A simple tempering of mustard and curry leaves (or even garlic) completes the dish. This is such a simple and healthy quick dish to make that it is ready in less than 15 minutes! Pomegranate peel kadi goes best with some hot steamed rice and sometimes, we love to just enjoy it like a soup.

So the next time you have enjoyed some fresh pomegranate, do not throw away the peels; just use them to make this simple but comforting soup or kadi or dry them up and store them to use later on.

Step-by-step method to make Pomegranate Peel Kadi:

First gather the ingredients for the pomegranate kadi.

In a small saucepan add 1 tsp coconut oil/any cooking oil (or even ghee) and roast or fry cumin, pepper corns, dry red chilies and pomegranate peels for a few minutes until light brown. If you cannot fine dry red chilies, use red chili powder/cayanne powder instead.

Transfer to a blender jar along with grated coconut and fresh tamarind or tamarind paste and make a fine puree adding a little water.

Transfer the coconut masala paste to a deep saucepan and add required amount of water (rinse the blender jar and use that water too!) according to the consistency you want; add salt to taste and bring to a boil.

Once it comes to a boil, lower heat and simmer for about 5 minutes.

If you find the dish a bit bitter for your liking (pomegranate peels do impart a slightly bitter taste), stir in some jaggery powder or even sugar to balance the flavor.

Meanwhile, prepare the tempering:

Heat coconut oil or ghee in a small saucepan and add mustard seeds.

Once the seeds start to splutter, add hing and curry leaves, saute for a few seconds and pour it over the simmering pomegranate peel kadi or coconut curry.

Mix well and serve hot with a large bowl of hot steaming rice and a vegetable stir fry on the side to savor a simple and comforting south Indian meal!

Enjoy!!

For more similar coconut-based south Indian curries, you must try:

• Magge Koddel/Mangalore Cucumber Coconut Curry
• Vaali Ambat/Malabar Spinach Curry
• Mixed Vegetable Kurma

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Yum

Pomegranate Peel Kadi (South Indian Coconut Curry)

Prep Time: 7 minutes

Cook Time: 7 minutes

Spicy and healthy coconut based south Indian gravy using pomegranate peels; perfect with hot steaming rice or even enjoyed as a soup!

Ingredients

• 3 pieces of pomegranate peel (dried or fresh)
• 1 tsp jeera
• 10 to 15 black peppercorns
• 6 to 8 dry red chillies
• 1 small marble sized tamarind or ½ tsp tamarind paste
• ½ cup coconut, freshly grated or frozen
• 1 tsp coconut oil
For tempering:
• 2 tsp coconut oil or ghee/clarified butter
• 1 tsp mustard seeds
• Few curry leaves
• ¼ tsp hing/asafetida
• Salt to taste

Instructions

1. In a small saucepan add 1 tsp coconut oil (or even ghee) and roast or fry cumin, pepper corns, dry red chillies and pomegranate peels for a few minutes until light brown.
2. Transfer to a blender jar along with grated coconut and fresh tamarind or tamarind paste and make a fine puree adding a little water.
3. Transfer the coconut masala paste to a deep saucepan and add required amount of water (rinse the blender jar and use that water too!) according to the consistency you want; add salt to taste and bring to a boil.
4. Once it comes to a boil, lower heat and simmer for about 5 minutes.
5. If you find the dish a bit bitter for your liking (pomegranate peels do impart a slightly bitter taste), stir in some jaggery powder or even sugar to balance the flavor.
Meanwhile, prepare the tempering:
6. Heat coconut oil or ghee in a small saucepan and add mustard seeds.
7. Once the seeds start to splutter, add hing and curry leaves, sauté for a few seconds and pour it over the simmering pomegranate peel kadi or coconut curry.
8. Mix well and serve hot with a large bowl of hot steaming rice and a vegetable stir fry on the side to savor a simple and comforting south Indian meal!

Notes

For a different flavor, use crushed garlic cloves in the seasoning instead of mustard seeds.

You can use fresh or dried peels in this curry.

Try not to use too many peels; gives a more bitter taste to the curry. Just use a few pieces.

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