Wednesday, October 3, 2018
Watermelon Rind & Red Cow Peas Curry/Thannimathan Vanpayar Thenga Curry
The climate is slightly changing now a days.The temperature is going low but still the afternoons are very hot.And 24 hours AC On.As long as it is hot we have Watermelon always in stock in the refrigerator.My Hubby has been addicted to this drink from the time summer had started.We rarely prepare this Milkshake and otherwise it's just cut into pieces and served.This means I have the Watermelon rind also in stock hehe...
After experimenting this stir fry with Channa Dal now I have tried a coconut curry with the rind and Red cow peas(Vanpayar).You can also check my Vanpayar Thoran,which I had posted sometime ago. Actually this gravy being thick goes well as a side dish with rice and a fish curry and also with chapatis.I have mentioned here how to clean and use the rind.Now on to the recipe:
Water melon rind chopped into cubes 21/2 Cup
Red cow peas 1/4 -1/2 cup
Water 11/2 cup
Chilly powder 1/2 tsp
Coriander powder 1 tsp
Turmeric powder 1/4 + 1/4 tsp
Onion 1 medium finely chopped
Ginger-Garlic paste 1/4 tsp
Tomato 1 finely chopped
Coconut shredded 1 Cup
Water 3/4 cup
Fennel seeds 3/4 tsp
Oil 2 tsp
Mustard seeds 1/4 tsp
Curry leaves a few
Salt as needed
-Wash and soak the peas overnight or at least for 2-3 hours.Then drain and keep aside.
-Heat 11/2 cup water in a pressure cooker and add the drained peas.Let it boil for 2-3 minutes.
-Now add in the chopped watermelon rind ,chilly powder,coriander powder and 1/4 tsp turmeric powder.Also add 1/2 tsp salt.
-Close the lid of the pressure cooker and put on the weight and wait for three whistles.
-In the meantime heat a frying pan with oil.Splutter the mustard seeds add in the curry leaves and the chopped onion.Saute till transparent.Add the ginger -garlic paste,saute,then add in the tomatoes.
-Saute this till the tomato turns mushy.Now off the flame and keep this aside.
-After 3 whistles,when the pressure subsides open the lid and add the sauteed onion-tomato and mix well.
-Now in a blender add the shredded coconut,3/4 cup of water,1/4 tsp turmeric powder and fennel seeds.Blend this into a smooth paste.
-Add this Coconut paste into the curry.If there are remains of the coconut paste in the blender add 1/4 cup water to the blender,swirl(mix with the remains) and add this also to the gravy. Check salt and add if needed.
-Boil the curry.Once boiled switch off the flame and serve.
Linking this to MLLA at Susan's page , Lisa's page and here
Subscribe to: Post Comments (Atom)
It can be paired with any Indian flat breadReplyDelete
Interesting recipe with the watermelon rind. Innovative dear :)ReplyDelete
Thank you for sending it to MLLA, can you link my event page too.ReplyDelete