Skip to main content

Watermelon Rind Pulinkari - Watermelon Rind Cooked in Coconut Tamarind Gravy

Do you throw away the rind after you eat the sweet red part of your watermelon? I never throw them away and find endless possibilities to use them. Here is one... Watermelon rind cooked in coconut tamarind gravy, aka Pulinkari.

Pulinkari is a traditional dish made in a variety of ways in different parts of Kerala. The most common one must be the one with pumpkin. The sweetness from the pumpkin combines well with the hot and spicy gravy. Another common version is made with white pumpkin. Watermelon rind has the texture of white pumpkin and is slightly sweet, perfect for Pulinkari.

I adhere to some basic principles when I cook, like avoiding over cooking the vegetables,  avoiding frying in oil and heating oil in high temperature. I try not to deviate from these guidelines even when I am cooking traditional dishes. I can assure you that the taste is not compromised, while making the dishes healthier. I also love to cook using traditional vessels. This one is cooked in stoneware (Kal-chatty).

Now for the recipe:

  • Watermelon rind - 2 cups - cubed
  • Grated coconut - 1/2 cup
  • Fenugreek seeds - 1/2 tspn
  • Channa dal -1 Tbs.
  • Red chilly - 1-2
  • Black pepper - around 10
  • Virgin coconut oil -1 tsp.
  • Tamarind - 1 Tbs. (adjust according to the kind of tamarind - and discard the seeds)
  • Heat coconut oil on medium heat and roast channa dal, add fenugreek seeds, red chillies and black pepper and sauté till the fenugreek seeds are slightly red. Grind everything with coconut, tamarind and around 2 cups of water to make a very fine purée.
  • Add watermelon rind cubes and the ground coconut tamarind purée to a stoneware or a heavy bottom saucepan and simmer on medium heat for 5-10 minutes. Watermelon cubes will still be crunchy and that is the idea.
For optional tempering:
  • Virgin Coconut oil -1 tspn.
  • Fenugreek seeds - 1/2 tspn.
  • Chopped red onion - 2Tbs.
  • Heat coconut oil on medium heat, add fenugreek seeds and roast till slightly red. Add chopped onion and sauté till onion is slightly golden. Add this to the gravy.
  • Serve warm with brown rice.


Popular posts from this blog

Hot'n'Sour Ash Gourd Soup

There are some vegetables that you take for granted as you get it in abundance, but then when you are in a place where you don't get it at all, that is when you really miss those simple pleasures in life. The ash-gourd, or the Kumbalanga as we call it in Malayalam (Poosanika in Tamil) is one such vegetable. Back home you use it almost every other day in a variety of ways. 
This time we decided to talk to our local farmer to grow some Indian vegetables that we really miss, especially eating them fresh from the farm. The list included okra, ash-gourd, long beans, bottle-gourd and ribbed-gourd.., and boy they did grow them really well. So back to the ash-gourds, they came up so well and we are having a wonderful time eating them, while also helping out our local farmer by consuming his produce. 
In Ayurveda and other traditional eastern medicine practices, ash-gourd is known to be used as a general tonic for its restorative properties. It is rich in many vitamins and minerals. It co…

Szechuan Shrimp and Cauliflower

Happy Chinese New Year!!! We are celebrating Chinese new year day with probably my first venture into Chinesecuisine. I decided to go with Szechuan region, which is known for the hot'n'spicy dishes. I had to make my own version of a Szechuan sauce to work with the ingredients that I had in my pantry and to stick to my quicknhealthy standards. I also made another even simpler everyday Chinese dish which is Chinese Okra and Egg Stir Fry, both served with rice. That is for another day and another post :-)

For Szechuan sauce:
Rice - 1 Tbs (soaked for a few hours)Red chilly - 4-5Garlic - 3-4 clovesNama shoyu - 2 TbsToasted sesame oil - 2 Tbs Apple cider vinegar - 1 Tbs Sea salt - as per taste Directions:
Using a mortar and pestle, crush/grind the soaked rice, garlic and red chilly to a paste. You can add a couple of tablespoons of water to aid the process. Transfer the paste to a small bowl, add the remaining ingredients and whisk well. For the main dish: 
Wild caught shrimp - about 10 …

Amaranth Upma for a Wholesome Spicy Breakfast

Amaranth is something new I am introducing to this blog. It is from the same amaranth family that we use as greens in India and many other parts of the world. Amaranth is not a grain, but is a seed and contains good protein which you cannot get from many other vegetable sources. Similar to other grain-like cereals/seeds, amaranth is good to include in your diet for a complete protein rich nutrition.

Now for today's recipe, I am posting something savory and spicy. I have been told a few times by readers that I post too many sweet things. Maybe because I am a sweet person ;-). So here is something spicy and cozy for a winter morning breakfast or brunch. It is wholesome, with good carb and protein from amaranth, good fat from coconut, and you can add your choice of veggies to make it more nutritious. 

Amaranth - 3/4 cup ( soaked overnight )Coconut oil - 1 TbsMustard seeds - 1 tspGreen chilly - 1-2Ginger - 1 inch pieceRed onion - 1Tomato - 1 medium Veggies - 1 cup (chopped) (optional)Sh…