The first recipe she made was a mor kuzhambu (spiced buttermilk curry). The buttermilk curry is best when cooked with ash gourd. The white portion of the water melon tastes exactly the same. The second was a kootu with Bengal gram (kadalai paruppu) which also tasted very very good. The spice paste and recipe are very simple and puts those watermelon rind to good use. This uniquely south Indian dish is just the vehicle to show case this very tasty throw away part of the fruit.
Do you cook with watermelon rind? If so what recipes have you tried?
Watermelon rind kootu
1. 2 cups of watermelon rind cubed (the fleshy portion sliced off and the skin peeled leaving just the white portion)
2. 1/4 cup Bengal Gram soaked for an hour
3. seasonings: curry leaves and mustard seeds
4. 2 generous tbsp of yogurt
5. 1 tsp oil
6. salt to taste
For the Paste
1. 1 tsp coriander seeds
2. 1/2 tsp cumin seeds
3. 4-5 green chilies
4. 1 tbsp grated cococunt
5. a pinch of asfoetida
Slightly roast the coriander and cumin seeds and blend to a paste adding a tbsp of water along with the green chilies, coconut and asfoetida
1. Pressure cook the watermelon cubes with the bengal gram for 2 whistles just enough to cook the lentils but not turn them to mush
2. Add the spice paste to the cooked lentils and watermelon with a 1/2 cup of water and let it come to a boil. The consistency should be slightly thick. Add salt and turn off the heat.
3. In a small seasoning pan add oil and when hot add the mustard seeds and curry leaves and pour it over and let it cool to room temperature.
3. Whisk the yogurt to smooth and add it to the curry.
Serve with rice.