Ingredients and Method to make Watermelon curry
4 cups of cubed ripe, seedless watermelon pieces (1/2 inch cubes)
1 cup of ripe, seedless watermelon pieces pureed until smooth
2 tsp oil
3/4 tsp cumin seeds (jeera/ jeeragam)
a pinch of asafoetida (hing/perungayam)
1/8 tsp turmeric powder
1/4 tsp red chili powder (or to taste)
1/2 tsp coriander powder (dhania powder)
salt to taste (I used approx 1/2 tsp for this quantity)
Garnish
3 to 4 tbsp finely chopped cilantro (coriander leaves/ hara dhania/ kothamalli)
1 tsp lemon juice
Cut watermelon into 1/2 inch cubes. Puree one cup of cubes until smooth. Keep both of these aside.
Heat oil in a large heavy bottomed pan. Add cumin seeds to it, when the seeds sizzle add asafoetida powder. Stir once or twice, then add turmeric powder, chili powder and coriander powder and stir a couple of times.
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Add cubed watermelon pieces, salt to taste and watermelon puree and allow to simmer for a few minutes until all the flavors mingle and the cubes are slightly softened.
Remove from heat and garnish with lemon juice and cilantro. Mix well, serve hot with any kind of Indian flat bread like roti/ phulkas or on a bed of plain steamed rice.
This curry tastes best fresh or within a few hours of making, if refrigerated use within a day for freshest taste.
4 cups of cubed ripe, seedless watermelon pieces (1/2 inch cubes)
1 cup of ripe, seedless watermelon pieces pureed until smooth
2 tsp oil
3/4 tsp cumin seeds (jeera/ jeeragam)
a pinch of asafoetida (hing/perungayam)
1/8 tsp turmeric powder
1/4 tsp red chili powder (or to taste)
1/2 tsp coriander powder (dhania powder)
salt to taste (I used approx 1/2 tsp for this quantity)
Garnish
3 to 4 tbsp finely chopped cilantro (coriander leaves/ hara dhania/ kothamalli)
1 tsp lemon juice
Cut watermelon into 1/2 inch cubes. Puree one cup of cubes until smooth. Keep both of these aside.
Heat oil in a large heavy bottomed pan. Add cumin seeds to it, when the seeds sizzle add asafoetida powder. Stir once or twice, then add turmeric powder, chili powder and coriander powder and stir a couple of times.
The copyright of this content belongs to Veginspirations.com
Add cubed watermelon pieces, salt to taste and watermelon puree and allow to simmer for a few minutes until all the flavors mingle and the cubes are slightly softened.
Remove from heat and garnish with lemon juice and cilantro. Mix well, serve hot with any kind of Indian flat bread like roti/ phulkas or on a bed of plain steamed rice.
This curry tastes best fresh or within a few hours of making, if refrigerated use within a day for freshest taste.
