Watermelon pachadi | Watermelon Rind Pachadi Kerala Style | Watermelon Recipes with step by step photos.

Making watermelon rind pachadi is a simple and quick method to use the rind. Although Watermelon Pachadi is prepared in the same manner as traditional Kerala Pachadies, it is still worth trying. The recipe for watermelon rind pachadi is vegan and gluten-free.

Watermelon Pachadi - About

During the summer, watermelon is one of the most popular and often consumed fruits. Typically, we consume the watermelon's pulp and discard the rind. However, after you learned about the health advantages of watermelon rind, you would begin utilizing it. Vitamins A, C, and K can be found in abundance in watermelon rind. It contains many vitamins and minerals. The white pulp is richer in minerals and amino acids than the red pulp. Intake of watermelon rind in one form or another can improve digestion, immunity, and skin health.

Like many others, I used to chuck the watermelon rind after eating the pulp in the beginning. But a buddy of mine later told me about its advantages. Since months, I have been using the watermelon rind. It is now frequently served as a side dish at lunch. We'll talk about one such recipe today, the watermelon rind pachadi.

The preparation process for Kerala pachadi is the same as that used to make watermelon pachadi. Its major ingredients include coconut, cumin, shallots, green chilies, and watermelon rind or the white pulp. The flavours and level of heat in this side dish are similar to other pachadi recipes.

Watermelon pachadi - Expert's tips

The white pulp of the watermelon is utilized to make the watermelon pachadi. The white pulp is somewhat firm, although it still has a liquid consistency. So, adding water during cooking is not required. Utilizing the vegetable's liquid, you can slowly cook it.
A watermelon's pulp has a mild flavours. The aroma and scent of pachadi are provided by all of the ingredients used in its preparation. As therefore, use gently sour curd, regulate the heat, and always include curry leaves.
After adding the curd, never boil the pachadi. The texture of pachadi will be ruined by additional cooking, which will cause the curd to curdle.
Try to fish the dish on the day it is being prepared, just like you would with any other coconut-based cuisine. Reheating and storing are not recommended at all.

Check out some of our other Kerala sadya pachadi dishes.

Beetroot pachadi

Vendakka pachadi

Watermelon pachadi | Watermelon Rind Pachadi Kerala Style | Watermelon Recipes

Kerala side dish with watermelon rind

Preparation time: 12 minutes | Cooking time: 7 minutes | Total time: 19 minutes

Ingredients

1.5 cups watermelon skin
3/4 cup curd
1 spring curry leaves
1 tsp mustard seed
1 red chilly
2 tbsp coconut oil

To make pachadi paste

1/4 cup coconut
2 to 3 green chilies
2 garlic cloves
3 shallots
1/2 tsp cumin seeds
1/2 tsp mustard seeds

Watermelon pachadi with step by step photos

After removing the watermelon's vibrant inner pulp, keep the rind. We simply need the white part of the watermelon to prepare pachadi.
Remove the green portions of it with care using a sharp knife, then throw the green bits away. Following that, cut the white inner pulp into smaller pieces. set aside.
On high heat, warm up one kadai. Reduce the flame to medium high when the pan starts to heat up. Next, add coconut oil. Put mustard seeds in the heated coconut oil.
The mustard seeds will instantly begin to crackle if the oil is heated enough. hold off till the cracking stops. then incorporate salt, watermelon, and curry leaves. Mix thoroughly.
With its lid, secure the pan. Allow it to simmer until the chunks are tender. Don't forget to blend in between.
In the meantime, combine the coconut, green chilies, shallots, mustard, and cumin seeds in the small mixer jar. Add 1/4 cup of water.
Mix until a very fine paste forms. place aside.
Pour the prepared coconut paste over the completely cooked watermelon chunks.
Using a spatula, thoroughly combine. Simmer it for two minutes, or until the coconut's raw smell is gone.
then take the curd and thoroughly whip it.
Pour the curd into the pan.
Mix thoroughly, then extinguish the flame right away. After doing a tasting test, adjust salt and other seasonings as necessary.
Enjoy.