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Watermelon Rind Puli Kuzhambu / Watermelon Rind tangy gravy


Here comes my another interesting recipe using Watermelon Rind after my Watermelon kheer. As I had mentioned in my previous post, our weekly shopping never ended without watermelon. So, instead of throwing away the white parts (rind), I started using it in a different forms of cooking as it is healthy too. Puli kuzhambu is a south Indian famous tangy gravy which is served with hot rice. Puli kuzhambu can be  prepared with lots of veggies like pumpkin, ash gourd, brinjal etc but for a twist, I tried this kuzhambu with watermelon rinds. As it is a water filled fruit, the rind absorbed all the flavors of gravy and tasted very delicious with a lip smacking tangy taste. Any veggie stir fries like beans poriyal, potato podimas, cabbage poriyal etc goes well with this kuzhambu and personally I loved it with a simple egg omelet. 

Ingredients :
  • 2 Big Onions, Finely chopped
  • 2 Medium Tomatoes, finely chopped
  • Half of Watermelon rinds, chopped into pieces
  • 1/4 tsp Turmeric powder
  • 1 1/2 Tsp Chilli powder
  • 2 Tsp Coriander powder
  • salt to taste
  • lemon sized Tamarind
  • Few Curry leaves
  • 1 Tbsp Oil
  • 1/2 Tsp Mustard seeds
  • 1/2 Tsp Jeera
  • 1/2 Tsp Methi / Fenugreek seeds
Method :

Soak tamarind before starting the process with 1 cup of water.
Heat oil in a pan and add Mustard seeds. Once it starts spluttering, add Jeera followed by Methi seeds.
Add the chopped onions and saute well for couple of minutes in a medium flame.

Add the chopped tomatoes and saute well till it turns soft.

Fry it for a minute and add the chopped watermelon rind pieces.

Now add Turmeric powder followed by Coriander powder and chilli powder.

Mix well and fry it for a minute in a medium flame.
Meanwhile, extract the juice from soaked Tamarind and keep aside.

Now add the Tamarind juice followed by one cup of water and salt.

Close and cook for 10 - 15 minutes in a medium flame or till the rind gets cooked .

Add curry leaves and switch off the flame.

Serve hot.

Serving Options :

Serve with hot rice and veggie stir fry or papad. 


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