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The Unique Twist: Watermelon White Rind in South Indian Delicacies

India is a country that takes pride in its diverse culture, traditions, and especially its food. With every state boasting its own special dishes, it's a melange of flavors and textures that tantalizes the palate. Today, we're diving into a classic South Indian dish, giving it an unconventional twist by adding watermelon rinds. Let's get cooking!

Mor Kuzhambu/Moru Curry/Kadi with Watermelon White Rinds

Origin: A staple side dish in South India, this creamy delight goes by many names - 'Moru Curry' in Kerala, 'Moru Chaaru' in Karnataka, 'Majjiga Pulusu' in Andhra Pradesh, and 'Kadhi' in northern India.

Traditionally, it's made using vegetables like okra, brinjal, radish, and white pumpkin. But we're trying it with watermelon rinds today.


- Curd: 1 Cup

- Water: 1 Cup

- Watermelon Rinds (Exocarp): 200 gms

- Salt: To taste

For the Coconut Paste:

- Grated Coconut: 1/4 Cup

- Green Chillies: 2 or 3

- Water: 2 tbsp

- Jeera Seeds: 1 tbsp

- Ginger or Garlic: 10gms or 3 pods

- Turmeric: 1/2 tsp

For Tempering:

- Mustard Seeds: 1/2 tsp

- Cumin Seeds: 1/2 tsp

- Coconut Oil: 1 tsp

- Curry Leaves: A few

Cooking Method:

1. Pressure cook the watermelon rind pieces. After one whistle, switch off and release the pressure.

2. Grind the ingredients under 'coconut paste'.

3. In a kadai, heat coconut oil and add the tempering ingredients.

4. Add boiled rinds and coconut paste to the kadai.

5. Mix curd and water to create buttermilk. Add this to the mixture in the kadai.

6. Ensure the consistency isn't too thick or watery. Let it boil for 2 minutes, switch off the flame.

Serve with steamed rice, dosa, or pongal.

Sambar with a Twist

About: A protein-packed curry made with pigeon peas, sambar is a staple in Indian households. This rendition uses the often discarded watermelon rind, which is rich in nutrients.


- Toor Dal: 150 gms

- Watermelon Rinds: 200 gms

For Grinding:

- Asafoetida (Hing): ¼ tsp

- Tomatoes: 2-3

- Tamarind: 20 gms

- Salt: 1/2 tsp

- Turmeric: 1/2 tsp

- Sambar Powder: 1 tbsp

- Water: 2 tbsp

For Tempering:

- Oil: 1 tbsp

- Mustard: 1/4 tsp

- Curry Leaves: 10-15


1. Pressure cook the rinds and toor dal separately.

2. Grind the ingredients under the 'For Grinding' section to a coarse paste.

3. In a kadai, heat oil and add mustard. Once the mustard splutters, add curry leaves.

4. After a minute, introduce the ground paste.

5. Add water after 3 minutes and let it boil.

6. After 5 minutes, mix in the cooked dal and watermelon rinds. Adjust seasoning as required.

Voila! Your watermelon rind sambar is ready to be savored.

These dishes are a testament to India's culinary versatility, proving that with a bit of creativity, you can create something unique and delicious.

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