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Watermelon Rind & Vegetable Kurma ( Using Coconut )

Creamy and tasty kurma prepared using watermelon rind, peas and potato. In this recipe, I have used dry green peas which can be substituted with fresh ones. No masala powder is added in this recipe except turmeric powder for the color. The spicy taste is only because of the addition of green chillies, so adjust the quantity according to taste bud. This yummy side dish goes perfect with hot Rice, Idly, Dosa or Roti. More veggies can also be included along with rind pieces apart from the peas and potato.

Ingredients :

1 Tbsp Oil 
2 Bay leaves
1 Elachi 
1 Star anise 
1/2 Tsp Saunf
1/2 inch Cinnamon stick 
2 Onions, chopped 
5 Green chillies, chopped 
1 Tsp Ginger garlic paste 
1/4 Tsp Turmeric powder
1 Tomato, Finely chopped 
1/2 Cup Dry green peas ( Fresh ones can also be used ) 
2 Potatoes, cut into small cubes 
1 1/2 Cups Watermelon, cut into small cubes 
1 Cup Water 
Salt to taste 
Coriander leaves for garnishing 

To grind :

3 Tbsp Coconut, chopped into small pieces 
1/4 Tsp Khus khus 
1/2 Tsp Saunf / Perunjeeragam

Method :

Wash and soak dry green peas over night or 5 - 6 hours.

Add the chopped onions and green chillies in a mixie jar and grind into fine paste. Keep aside.

Heat oil in a pressure cooker and add bay leaves followed by star anise, cinnamon, elachi and suanf.

Fry and add the ground onion - green chillies paste followed by ginger - garlic paste.

Saute till the raw smell of onion and ginger - garlic paste goes off.

Add turmeric powder followed by chopped tomatoes and saute till it turns soft.

Now add the veggies ( rind, potato and soaked green peas ) along with the required amount of salt.

Add the measured cup of water and pressure cook it for 4 - 5 whistles.

Meanwhile, grind the " To grind " ingredients into fine paste by adding little water.

Once the pressure gets released, open the cooker and add the ground paste.

Cook it for 3 - 4 minutes and switch off the flame.

Garnish with coriander leaves and serve hot.

Serving Options :

Serve with hot rice or Roti.


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Are you a Fish Lover ?? Then get ready to Drool ;)

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Ekadesi Kali

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. 
Ekadesi Kali….

Ingredients : ½ Cup Rice2 Cups Water¼ Cup Jaggery grated2 Elachi2 Tbsp Coconut grated or Chopped2 Tsp Ghee

Method :
Wash rice and dry roast in a pan till it turns crispy.Remove, cool it for 10 minutes and grind it little coarsely.Meanwhile, Add 2 tbsp …