After posting couple of recipes using watermelon rind, here comes my third recipe using rind in buttermilk curry which is called as Mor kuzhambu. Mor kuzhambu is a famous south Indian kuzhambu which has a lovely flavor of Jeera and ginger with a mild tangy taste. This is served with hot rice along with some veg curries and preferably spicy curries to balance the taste bud. Urad dal vadai buttermilk kuzhambu (Vadai pota mor kuzhambu) is one of our favorite recipe and apart from vadai, vegetables like pumpkin, brinjal or Ash gourd can also be added.
Check out my previous recipes using Watermelon Rind :
Watermelon Rind kheer
Watermelon Rind Puli kuzhambu
- 2 1/2 Cups Curd
- 1 1/2 Cups Water
- 1 Tbsp Rice
- 1 Tbsp Toor dal
- 200 gms Watermelon rind, chopped into cubes/chunks
- 1 Onion, finely chopped
- 5 Green chillies, sliced
- 1/2 inch Ginger, chopped
- 4 Tbsp Coconut pieces, finely chopped
- 1 Tsp Jeera /
- Salt to taste
- 2 Tbsp Oil
- 1/4 Tsp Mustard seeds
- 1/4 Tsp Jeera
- A pinch of Hing powder
Soak rice and Toor dal for an hour.
Whisk curd and add water. Mix and keep aside.
Heat 1 Tbsp oil in a pan and add chopped green chillies.
Saute and add ginger followed by Jeera and coconut pieces.
Saute for a minute in a medium flame, cool and grind into smooth paste by adding soaked rice and Toor dal.
Heat the remaining oil in a pan and mustard seeds.
Once it starts spluttering, add Jeera followed by hing and finely chopped onions.
Saute till the onions turns translucent and add chopped watermelon.
Add Turmeric powder and salt. Mix well and add 1 cup of water.
Cook for 10 minutes in a medium flame or till the rind gets cooked.
Now add the ground paste and mix well.
Cook for 5 minutes ( add water, if the curry is too thick ) and add the buttermilk.
Adjust salt and cook for a minute.
Garnish with coriander leaves or curry leaves and switch off the flame.
Serving Options :
Serve with hot rice.
Do not boil kuzhambu for long time after adding buttermilk.