Watermelon Rind - Cow Pea Curry

Watermelon Rind - Cow Pea Curry is simple and healthy curry which goes well with all the main dishes.

In this hot summer we do buy and eat watermelon. We can use the rind and prepare many dishes, curries, dosa and dry curries. Watermelon rind is full of fiber, rich with vitamins and minerals.
I have used watermelon rind, cow peas, some simple spices and coconut.
Let us see the recipe now :

Things Needed :

Watermelon Rind : 2 Cups
Cow Peas : 1 Cup
Basale stems : 1 Handful (Optional)
Jeera /Cumin seeds : 1/2 Teaspoon
Sambar Powder : 1 Tablespoon
Methi /Fenugrik seeds : 1/4 Teaspoon
Mango pieces : 1 Tbs
Salt : As required
Turmeric powder : A pinch
Seasoning :
Coconut Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Ingh / Asafoetida : A pinch.

Method :

1. Wash and soak cow peas over night and keep it aside.
2. Peel off the outer layer of watermelon and cut the rind into small pieces.
3. Now cook watermelon rind and cow peas with handful of basale stem. Pressure cook for 5 to 6 minutes.

4. Grate coconut and grind it with half tsp of jeera, 1 tbs of sambar powder. Use required water to grind.

5. Keep a big pan on the fire and add cooked ingredients. Add cut mango pieces.

6. Add required water, salt, fenugrik seeds and pinch of turmeric powder. Mix it well and boil for a minute.

7. Add ground coconut mixture and mix it nicely and slowly. Let it boil for 2 to 3 minutes. stir in between and cook.

8.Shift the ready curry to a serving dish and add coconut oil seasoned mustard seeds, ingh, curry leaves.

9. Serve with any main dish of your choice.

Note :

Watermelon should be cooked till soft.  Using pressure cooker is a good idea to cook watermelon rind. Pressure cook watermelon rind for 5 to 6 minutes.
It is always better to use pressure cooker to cook peas and other pulses, except moong dal. Use of tamarind instead of raw mango pieces is optional.
I used basale /Malabar leaves stems since I had it. It is purely optional to use any edible leaves.
Use of any brand sambar powder is optional. I used home prepared Sambar Powder.
Use of garlic and onion is optional.
Time : 30 Minutes.
Serves : 3 to 4.

Home made Sambar Powder :

Dry roast/fry with a tsp of oil, 1/4 tsp of methi seeds, 2 tbs of coriander seeds, 5 to 6 byadagi chilly, 1/2 tsp of urid dal and 1/2 tsp of jeera/cumin seeds on low flame. Add a pinch of ingh/asafoetida and curry leaves. Dry grind when it is cooled or grind it with 2 to 3 tbs of fresh coconut gratings.
We normally fry the spices when we prepare the curry. It is fresh, aromatic and healthy.
The above said sambar powder is enough for 1 time only.

Watermelon Rind - Tomato Sambar

Watermelon every where in the market. Let us see what to do with watermelon rind after eating Watermelon fruit. Try and enjoy this Sambar.

It is getting hot and the temperature is going high. Eating watermelon and cooling your body is one of the best way to escape the heat. What do you do with the rind after eating watermelon?  Normally we throw it away in the dustbin right?\ There are many ways to use the rind. . You can cook different varieties of curries, grind and use it in dosa batter, scrape it and use the juice to apply o your skin which helps you to take away the dead cells in our face.
I am using this rind to prepare so many types of curries. Here is one of the side dish. That is yummy Watermelon Rind - Tomato Sambar. This curry goes well with all most all the main dishes. Try and enjoy this Watermelon Rind  - Tomato Sambar.

Let us see some benefits of eating Watermelon rind in our diet.
Watermelon rind is also beneficial to our body in so many ways. Loads of nutritional value is filled in watermelon rind. It is filled with water and it helps the kidney to work efficiently. It also helps in lower the blood pressure. It is filled with vitamin C, Vitamin B6 and A. It has some amount of potassium and zinc. Eating watermelon rind helps in fighting the radical damage and boost the immune system. It helps in taking care of the healthy kidney and helps and maintain the acid level in urine. It is good for people who suffer from kidney stones, it helps to breakdown the stone and flushes out the tiny particles.  It regulates the blood pressure in our body.  It is good for treating urinary tract infections. It helps in reducing inflammation in our body and take care of our health. It is a good source of beta - carotene and good for our eyes.
No Onion or No Garlic is used in this Watermelon Rind - Tomato Sambar. It is very simple and healthy. The curry suits to all the main dishes of your choice.
Let us see the recipe Now :

Ingredients :

To Cook :
Watermelon Rind : 2 to 3 Cups
Toor dal : 1/2 Cup
Tomatoes : 2 (Medium sized )
To Add :
Home made spice Powder : 2 to 3 Teaspoons
Green chilly : 2
Coriander Leaves : 2 to 3 Tablespoons
Mustard - Jeera Seasoning : 1 Tablespoon
Salt : To Taste
Turmeric Powder : A pinch
Dry ginger powder : 1/4 Teaspoon
Methi seeds : 1/4 Teaspoon
To season :
Ghee/ Coconut oil : 1 Teaspoon
Mustard Seeds : 1/2 Teaspoon
Jeera /Cumin Seeds : 1/2 Teaspoon
Ingh /Asafoetida : A little
Curry leaves : 6 to 8

Method :

1. Wash watermelon nicely and keep it in a big bowl before cutting. ( At least for 30 Minutes).
2. Cut watermelon and remove the fruit part. Remove the outer layer of the rind.
3. Cut the rind into small pieces. Keep it aside
4. Wash and cut tomatoes and remove its seeds.  ( Your wish).

5. Wash and slit green chilly,  cut coriander leaves and curry leaves.
6. Put watermelon pieces, cut tomatoes and washed toor dal in a pressure cooker.
7. Add 1/2 cup or little less water and cook for 65 to 6 minutes. ( Use the weight).

8. Remove the lid of pressure cooker once it is cooled.
9. Add salt, raw methi seeds, turmeric powder and mix it well.
10. Let it boil for 2 minutes. Add home prepared spice powder. Add dry ginger powder.
11. Mix it well and cook for another 3 minutes. Put off the gas.

12. Shift the ready Watermelon Rind - Toamto Samabar to a serving dish.

13. Add mustard seeds, jeera, ingh and curry leaves seasoning to it.

14. Add cut coriander leaves and serve with the main dish you have prepared.

Note :

Use a pressure cooker to cook watermelon rind pieces or it remains hard and the curry does not taste good. Do not over cook. 2 whistles are enough. You can cook the dal separately. Adding any other spices of your choice is optional. Remember use of home prepared spice is healthy. Adding fresh grated ginger is optional. The thickness of the curry can be your choice. If you like bit watery add more water and use little more spice. Or use more dal to get the thickness.
Time : 30 Momites.
Serves : 3 to 4 .

Home Prepared Spice Powder :

Dry roast, coriander seeds, ( 2 Tablespoons ), urid dal, 1/2 Teaspoon, red byadagi chilly  4 to 5, dry coconut (kobbari/Copra) 2 to 3 tablespoons. Dry grind once it is cooled. You can use this as spice powder for curries.

Mango Milk Shake & Watermelon Juice.

Who does not like mangoes? It is always best to have fruits and veggeis during their season. They are full of vitamins and minerals. Mangoes are of different varieties and you get mangoes in all corners of India. Here is a simple recipe of Mango Milk Shake which is prepared with " Alphansa " one of the best variety mango.
Watermelon helps you to keep your body cool when the temperature raises and the day turns as hot boiling water. The body needs to have the moisture because it gets dehydrated because of the hot temperature. Try to drink more water or fresh juice so that you can stay fit and healthy.

Mango is the fruits of kings. It is already pouring plenty in the market. Though it is said that this year mango yield is less still you see loads of mangoes every where. They have made a provision that each mango growing farmer can contact the public and supply mangoes to his needs. That way it is the best idea, where farmer or buyer will not be cheated unless the crook, greedy ones. Any ways all the best to both. The buyers and sellers.

These were the first mangoes entered our house. They were bought by our son Rishikanth in the Bangalore Market place where he had a photo sessions. He went early in the morning around 5 with his friend and shot some good pictures. They went around the market near by and took some pics also. In the mean while he has bought some mangoes( said to be Alphans- but I doubt 😈 ). It was  sweet and we had to be happy with those mangoes. Since they were soft and good for milk shake or rasayana. (Rasayana we add fresh coconut milk). So I turned these mangoes in to mango milk shake and its simple and quick and you can drink it without guilt. Not that harm since you add milk and I have added little jaggery (organic). Children are always ready to have mango milk shake and is really good for every one. If you are diabetic then drink 1/4 of the glass at time.
Lets see the recipe Now:

Things Needed :

Ripen soft Mangoes : 2
Milk : 1 Cup  (Boiled and cooled)
Jaggery/Honey/Sugar : 1 to 2 Tablespoons

Method :

1. Wash and clean the mango and wipe it with a clean dry cloth.
2. Squeeze out the pulp. Put little water to a bowl and dip the outer layer and squeeze out the remaining juice part nicely.

3. Put the pulp and the watery pulp together. Blend it in a mixi jar. Add jaggery and give a churn.
4. Add milk and grind it for 1 to 2 minutes. Put it to a big bowl. Add a pinch of salt. Mix it well.

5. Pour it to the serving glass and serve.

Note :

Use the sweetest fruits for milk shake. Boil milk let it cool then use it for milk shake. Adding ice cube or cold water is optional. I have used jaggery. Use of sugar/honey is optional. Adding milk is not that good idea because it might not taste that good.
Time : 10 Minutes
Serves : 3 Glasses.

 Watermelon Drink :
Method :

Remove the red fruit part and grind it nicely. (Strictly do not add any extra water, because watermelon is loaded with water).
Grind it in a mixi jar and sieve with a strainer so that broken seed skin can be removed easily.
Pour it to the serving glass. Adding sugar/jaggery/ honey is optional. I have not added any sweet to this " WaterMelon Juice".

Water Mellon Rind + Whole Moong Curry

Water Melon Rind + Whole Moong Curry is a gravy dish. This curry goes very well with chapatis, rotis, poori, idli, dosa or even akki rotti.

Using water melon rind just came to my mind while we were eating just cut watermelon fruits. When I saw the rind lying in  a big bowl, I did not feel like throwing it away. It was so inviting and felt the rind is asking me to cook some thing out of them. They looked so fresh, since it was just cut and it was so crunchy too. So this dish started to develop in my mind. I started to remove the outer thin layer. Half way I was like let me throw it out, next time we can give a try. But still my adamant nature did not allow me throw away the cut pieces. I proceeded cutting in to small pieces. The whole process of chopping these pieces nearly took 10 minutes. But when I looked at the cut pieces it looked marvelous and me the happy chef. Here I am with the recipe of this Water melon rind + Whole Moong Curry or Sambar or Huli as we South Canara people call it.

Now lets see some benefits of using Water Melon Rind and Whole Moong.

Juicy watermelon rinds offer a high dose of cirulline amino acid which helps dilate blood vessels. It helps to improve the blood circulation. It contain some vitamins like Vitamin C and Vitamin B -6. Watermelon rind is good for skin and immunity as well as nervous system.

Whole Moong is rich in Vitamin A, B, C and E. They also contain many minerals including iron, calcium and potassium and its a powerful source of vegetarian protein.  It detoxifies the body and benefits the metabolism as well as immune system. Using whole moong helps to lower the high cholesterol level in the blood system, reduces bad cholesterol and improves flexibility of arteries and veins. It also regulates the blood pressure. Green Moong is full of high fibre and it helps in digestion, stabilizes and control the blood sugar.

Here we go with the recipe. It is easy and does not contain lots of oil or fat. I have not used onions or garlic. This curry or sambar goes very well with most of the main dishes like rice or chapati.

Things Needed : 

Whole Moong : 1 Cup (Small cup)
Toor Dal : 1 Fist ( 1/3 of the cup you use)
Carrot : 1
Water Melon Rind : 2 to 3 Cups
Coconut :  1/2 Cup
Rasam Powder : 2 Table spoons
Green Chilly : 2
Curry leaves :  5 to 6
Ingh :  a pinch
Turmeric powder : a pinch
Tamarind Pulp : 1 Table spoon
Oil : 1/2 Tea spoon
Methi seeds : 4 to 5
Jeera :  1/4 Tea spoon
Salt : To taste

Method : 

1. Wash and soak whole moong for 10 minutes in 1/2 a cup of boiling water and cover the lid and leave it for 10 minutes.
2. Wash and cut carrot, curry leaves and green chilly.
3. Remove the outer skin of watermelon rinds and cut it in to small pieces. ( Wash water melon fruit just before you cut them).

4. Now pressure cook Whole Moong, toor dal, carrots and water melon pieces for 6 to 8 minutes and leave it for cooling.

5. Grate coconut and soak tamarind in boiling water for 5 minutes and remove the pulp.

6. Grind coconut with rasam powder till paste and remove the ground mixture from the jar and keep it aside.

7. Keep a big bowl add boiled moong, toor dal and boiled watermelon pieces and carrots.

8. Add tamarind pulp, turmeric powder, salt, required water (1/2 cup) and mix it well.
9. Add ground mixture and boil it nicely for 4 to 5 minutes. Stir in between.
10. Add water if you want the curry to be little liquid and boil for another 3 minutes.
11. Keep a small pan on the fire and heat. Add oil, methi seeds and jeera. Let the methi seeds turn brown. Add ingh and curry leaves. Add this methi jeera fry to the curry.

12. Shift the curry to a serving bowl and serve with hot rice or chapati.

Note : 

You can soak Whole Moong for 6 to 8 hours in a normal water and then use it. You  better cook watermelon rind pieces in a pressure cooker or it takes longer time to cook if cooked separately. Cooked pieces should be soft to get the best taste of the curry.
You can also use mustard seeds instead of methi seeds. Methi seeds should be used only 3 to 4 or the curry may taste bitter. Adding toor dal is an optional. Adding onions and garlic also an optional. Fry them along methi fry and then add it to the curry. I have used MTR Rasam Powder. You can prepare rasam powder at home by dry roasting 2 table spoons of coriander seeds, 1/2 tea spoon of jeera 5 to 6 methi seeds (1/4 tea spoon), red chilly (5 to 6) . Roast them one by one and then add it with grated coconut to grind.

Time :
Preparation : 10 minutes
Cooking : 30 minutes ( including  10 minutes soaking in boiling water )
Serves : 3 to 4