A refreshing dish using watermelon rind that’s perfect for summer. This Watermelon Mor Kuzhambu is a must-try for anyone looking to experiment with unique ingredients. It pairs well with rice and offers a delightful blend of spices and flavors.
1: Soak 1 tbsp each of toor dal and chana dal and keep it aside.
2: Cut off the flesh of the watermelon.
3: Peel off the skin (green part).
4: Dice the watermelon rind and keep it aside.
5: To a mixie, add the ingredients required for the coconut paste and blend it to a fine paste.
6: Heat a kadai, add coconut oil.
7: Add curry leaves and let it splutter.
8: Add the coconut paste, turmeric powder and cook for 3-4 minutes.
9: Add the diced tomato, water, salt and mix well.
10: Add the diced watermelon rind, bring to a boil.
11: Cover and simmer for 10 minutes.
12: After 10 minutes, open the pot, add some whisked curd, mix well till combined.
13: Bring it to a soft boil, turn off the flame and take it off the flame.
14: Prepare a tempering, add it to the gravy, mix well.
15: Serve it hot with rice and enjoy.
