In this hot summer we do buy and eat watermelon. We can use the rind and prepare many dishes, curries, dosa and dry curries. Watermelon rind is full of fiber, rich with vitamins and minerals.
I have used watermelon rind, cow peas, some simple spices and coconut.
Let us see the recipe now :
Things Needed :Watermelon Rind : 2 Cups
Cow Peas : 1 Cup
Basale stems : 1 Handful (Optional)
Jeera /Cumin seeds : 1/2 Teaspoon
Sambar Powder : 1 Tablespoon
Methi /Fenugrik seeds : 1/4 Teaspoon
Mango pieces : 1 Tbs
Salt : As required
Turmeric powder : A pinch
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : A pinch.
Method :1. Wash and soak cow peas over night and keep it aside.
2. Peel off the outer layer of watermelon and cut the rind into small pieces.
3. Now cook watermelon rind and cow peas with handful of basale stem. Pressure cook for 5 to 6 minutes.
4. Grate coconut and grind it with half tsp of jeera, 1 tbs of sambar powder. Use required water to grind.
5. Keep a big pan on the fire and add cooked ingredients. Add cut mango pieces.
6. Add required water, salt, fenugrik seeds and pinch of turmeric powder. Mix it well and boil for a minute.
7. Add ground coconut mixture and mix it nicely and slowly. Let it boil for 2 to 3 minutes. stir in between and cook.
8.Shift the ready curry to a serving dish and add coconut oil seasoned mustard seeds, ingh, curry leaves.
9. Serve with any main dish of your choice.
Note :Watermelon should be cooked till soft. Using pressure cooker is a good idea to cook watermelon rind. Pressure cook watermelon rind for 5 to 6 minutes.
It is always better to use pressure cooker to cook peas and other pulses, except moong dal. Use of tamarind instead of raw mango pieces is optional.
I used basale /Malabar leaves stems since I had it. It is purely optional to use any edible leaves.
Use of any brand sambar powder is optional. I used home prepared Sambar Powder.
Use of garlic and onion is optional.
Time : 30 Minutes.
Serves : 3 to 4.
Home made Sambar Powder :Dry roast/fry with a tsp of oil, 1/4 tsp of methi seeds, 2 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 tsp of urid dal and 1/2 tsp of jeera/cumin seeds on low flame. Add a pinch of ingh/asafoetida and curry leaves. Dry grind when it is cooled or grind it with 2 to 3 tbs of fresh coconut gratings.
We normally fry the spices when we prepare the curry. It is fresh, aromatic and healthy.
The above said sambar powder is enough for 1 time only.