I have used toor dal, black channa and spices to prepare this curry. Watermelon curry goes well with plain rice, chapatis, rotis, dosas and almost all main dishes.
No onion or garlic is used in Watermelon Rind Curry.
Lets see the recipe now :
Things Needed :Moong Daal :1/4 cup
Water Melon Rind : 2 to 3 cups.
Sambar powder or Rasam powder : 2 to 3 teaspoons
Tamarind Pulp : 1 Table spoon
Salt : to taste
Coconut : 2 to 3 Table spoons( Fresh and grated ).
Jeera/Cumin Seeds : 1/2 Teaspoon
Oil : 1Teaspoon
Mustard Seeds : 1/2 Tea spoon
Urd Daal :1/2/ tea spoon
Ingh : 1 pinch
Curry Leaves : 5 to 6 leaves.
Method :1. Wash and pressure cook moong dal and black channa. (better to soak channa at least 4 to 5 hours before cooking). .
3. Grate coconut and grind it with little jeera. Use very little water to grind it.
5. Now keep a big pan on the fire. Heat and put mustard seeds, jeera and 4 to 5 grains of methi seeds. Let the mustard seeds splutter.
Note :You should use pressure cooker to cook watermelon rind. (The pieces turn hard after cooking it. (It is better to pressure cooker).
You can also use a pinch of garam masala to give a good aroma and adds to the taste. Adding ghee to the sambar is optional. Using more or less jaggery is optional. You can cook this curry with out black channa . Adding different types of beans is optional.
To get fresh rasam powder, fry 1/4 Teaspoon of methi seeds, coriander seeds, red chilly and add jeera. Fry nicely . Dry grind it in the mixi jar and allow it to cool.
Time :Cooking time :30 minutes + soaking time 4 to 5 hours.
Serves : 3 to 4 .