Kallangadi odu majjige huli/ Watermelon rind curry

Are you throwing away watermelon rind? STOP! 

It’s equally edible as watermelon. 

My mom makes delicious Udupi style palya/sabzi, huLi/sambar with it. It tastes almost like mildly sweetened ash gourd. Today I am giving you a majjige huli recipe. I got this recipe from a cooking show on Udaya TV.  Procedure is little different from the previous recipe I posted, which can be found here(more tips can be found in the link). Tasted delicious. Do try!

Ingredients

Watermelon rind - peeled and cubed/sliced 

Cilantro/ Kottambari soppu - for garnishing - I put this while grinding

To grind(all approximations)

Toor dal/ togari beLe - 1 to 2 tsp soaked 

Coconut/Kayi - handful

Jeera - 1/2 tsp

Green chili - 2 or as needed

Buttermilk - room temperature

For tadka

Oil - preferable coconut oil

Mustard seeds

Jeera

Chana dal

Urad dal

Curry leaves

Red chili 

Hing

Method

Peel watermelon rind and cube them. Pressure cook for 1 whislte with very less water(don’t add salt - amma’s tip). 

Soak toor dal for at least half an hour to 1 hour.

Grind “to grind” ingredients with room temperature buttermilk. Generally buttermilk is added at the end. But I find that adding it this way doesn’t let it curdle. 

In a pot add ground paste, cooked watermelon rind, salt, water to bring it to curry consistency, and bring it to a gentle boil in low to medium heat. 

Make tadka - add oil, add mustard seeds, jeera. After it splutters add urad dal, chana dal. After it browns a little, add curry leaves, red chili and hing. Off the stove. Add this tadka to the majjige huli. Enjoy with some hot rice. 

Recipe Source - Sihi kahi chandru’s cooking show