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Watermelon Rind & Lobia Kuzhambu

Hello friends,

Back to my regular recipe post after completing my 100 days of diet project. Today's recipe is using watermelon rind which is the white part of watermelon. So far, I had posted 5 recipes using watermelon rind and here are the links of those recipes.....

Watermelon Rind Salna -

Watermelon Rind Kurma -

Watermelon Mor / Curd Kuzhambu -

Watermelon Rind Puli Kuzhambu -

Watermelon Rind Kheer -

Here comes an another interesting flavorful kuzhambu prepared using freshly ground masala. This delicious kuzhambu goes yummy with hot rice, Idly and dosa. I have prepared this recipe using lobia but the same can also be prepared using black chickpeas / karupu kondakadalai

Ingredients :

2 Cups Watermelon Rind, Cut into small cubes
1/2 Cup Lobia / Black eyed pea 
1/2 Tsp Jeera / Cumin seeds
1/4 Tsp Methi / Fenugreek seeds
2 Tsp Gingelly oil  
Salt to taste
Lemon sized Tamarind
1 1/2 Cups water ( Adjust accordingly )
Curry leaves for garnishing

To Saute and Grind :

2 Tsp  Gingelly oil / cooking oil
4 Garlic pods 
2 Onions, chopped 
1 Tomato, chopped 
7 - 8 Dry red chillies 
1 Tbsp Coriander seeds
1/2 Tsp Jeera 
1 Tbsp Chana dal / Kadalai parupu 
2 Tbsp Coconut, finely chopped pieces
1/4 Tsp Turmeric powder
 Method :

Wash and soak lobia for 5 - 6 hours or over night.

Drain the water, add little water and salt to it.

Mix well and pressure cook it for 4 - 5 whistles.

Once done, switch off the flame and keep aside.

Soak tamarind in one cup of water before starting the cooking process.

Heat 2 tsp oil in a pan and add dry red chillies followed by coriander seeds, jeera and chana dal.

Saute for a minute in a medium flame and add chopped onions followed by tomato, coconut, turmeric powder and garlic pods.

Saute till the tomatoes turns soft and remove from the flame.

Cool the mixture and grind into fine paste by adding water. Keep aside.

Heat 2 tsp oil in a pan / kadai and add jeera followed by methi seeds and curry leaves.

Saute and add the ground masala.

Cook it for 5 minutes or till the color of masala changes.

Add the chopped watermelon rind and mix well.

Meanwhile, extract juice from the soaked tamarind and add it to the kuzhambu along with 1 1/2 cups of water.

Add salt and let it boil for 10 - 15 minutes in a medium flame or till the rind gets cooked.

Add the cooked lobia along with water and let it boil for another 5 minutes.

Garnish with curry leaves and serve hot.

Serving Options :

Serve hot with stir fry / poriyal and papad.


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Happy Ekadesi Friends!

Vaikunta Ekadesi  is celebrated every year in the month of December or January and particularly on the 11th waxing moon that falls in the Margazhi month. Early morning of this day “the gate to Lord Vishnu 's inner Sanctum” is opened and in tamil we used to call it as “sorga vassal”. And according to our family culture, we used to fast on this  particular day by taking only tiffin items ( No rice allowed). Along with that, Kali is made as offering for god. And the next day of ekadesi is called as Dhuvadesi, on which fast is broken with the preparation of rice and curry with 21 vegetables. My mom prepares karakuzhambu with 21 veggies and according to my in laws place we prepare sambhar with 21 veggies. 
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