Watermelon Rice / Pulihora - South Indian style

 

         Check out this Watermelon Rice or Pulihora in a South Indian style. It is a yummy fried rice using watermelon puree. So this recipe is slightly on the sweeter side. You may add red chili powder or some red chili flakes to make it a bit spicy. It can be relished for breakfast, snack, a quick brunch / lunch or as a lunch box meal. 

            Very easy to prepare, it is also a perfect healthy meal that can be served as is or with any chips, papad, fryums or pickle. It is also a quick dish if you already have some cooked rice. So check out the step by step pictorial recipe to prepare this wholesome and comforting one pot dish. 

          Pulihora is a traditional rice dish, popular in South India, especially Andhra Pradesh, Telangana, Tamil Nadu and Karnataka. Typically, lemon juice or tamarind pulp is used to make this dish tangy and flavorful. They come out real amazing and comforting. 

               Pulihora is often served during festivals and as an offering in temples. It is also known as Puliyogare in Karnataka and Puliyodarai in Tamil Nadu. A great way to use up any leftover rice is to prepare this simple and yummy rice dish.

               On the other hand, Watermelon is high on antioxidants and has lot of water content. So it keeps you hydrated for a long time. Its vitamin C content strengthens our immune system. It also boosts immunity, is good for the heart and improves blood pressure and cholesterol. You can replace rice with any millet of your choice for a well balanced guilt free meal.

• 1/2 cup rice
• 1 medium size watermelon, diced / 1 & 1/2 cups strained watermelon juice
• 1/2 tsp. salt or to taste
• 1 tbsp. oil
• 1/2 tsp. mustard seeds
• 2 dry red chilies
• 1 tsp. urad dal (split green gram)
• 1 sprig curry leaves
• 2 tbsp. roasted peanuts
• 1 tbsp. coriander leaves, chopped

          Blend the watermelon into a puree and strain it. Set aside. 

          Into a pan, add the rice and the watermelon juice. Bring it to a boil and simmer, covered on a low flame till it is almost done. 

          Now add the salt and continue to cook till all the water has been absorbed. 

          Add the roasted peanuts and give it a mix. keep it covered for 5 minutes. 

          Heat oil in a pan and temper with mustard seeds, urad dal, curry leaves and dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

          Pour it over the cooked watermelon rice and mix well. 

          Garnish with coriander leaves and serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

                 Blend the watermelon into a puree & strain it. Set aside. 

                  Into a pan, add the rice 

and the watermelon juice. Bring it to a boil && simmer, covered, on a low flame till it is almost done. 

  Now add the salt & continue to cook till all the water has been absorbed. 

Add the roasted peanuts & give it a mix. keep it covered for 5 minutes. 

Heat oil in a pan && temper with mustard seeds, urad dal, curry leaves & dry red chilies. Sauté for a few minutes and wait till it stops spluttering.

                    Pour it over the cooked watermelon rice and mix well. 

Garnish with coriander leaves & serve as is or with papad / chips / fryums for a nice comforting breakfast / meal.

Watermelon Rind Shrikhand

 

          Shrikhand is a traditional Maharashtrian Dessert prepared with hung yoghurt. It is a very easy dessert that can be made in no time if the hung yoghurt is ready. It is usually flavored with saffron and cardamom powder for the plain version. However, you can make it a bit healthy and appetizing by adding any fruit of your choice.

          So, I tried with watermelon rind and it turned out very yummy. I used a healthy combination of low fat yoghurt and flavored it with kewra water, cardamom powder and saffron. This fruit based dessert is an ideal party recipe or can be prepared for any festive occasion. It will be a sure hit. Garnish with chopped pista and few chopped watermelon pieces and enjoy it chilled. So check out the step by step pictorial recipe to prepare this fusion treat.

• 2 cups yoghurt
• 2 cups watermelon rind, chopped
• 1 tsp. ghee
• 2-3 tbsp. powdered sugar or to taste
• 1/4 tsp. cardamom powder
• 1 tsp. kewra water
• pinch of saffron 
• few chopped watermelon, chopped pistachios to garnish

           Pour the yoghurt in a cheese cloth and place on a strainer. Keep this on a bowl in the refrigerator overnight. The thick hung yoghurt is used for the recipe.  

           Steam the watermelon rind till soft. Set aside to cool before blending into a smooth paste.

           Heat ghee in a pan and simmer the paste till all the moisture has evaporated. Keep aside to cool. 

          In a bowl, take the hung yoghurt, reduced watermelon rind, sugar, cardamom powder and kewra water. Whisk well till smooth. Add the saffron and give it a stir. Refrigerate till serving time.

          Spoon into individual bowls. Garnish with chopped pistachios, chopped watermelon and dry rose petals. Enjoy!!!

                      Pour the yoghurt in a cheese cloth & place on a strainer. Keep this on a 

                      bowl in the refrigerator overnight. The thick hung yoghurt is then used.  

                     Steam the watermelon rind till soft. Set aside to cool before blending into a 

                     smooth paste.

                     Heat ghee in a pan & simmer the paste till all the moisture has evaporated. 

                     Keep aside to cool. 

                                 In a bowl, take the hung yoghurt,

                                  reduced watermelon rind,

                                 sugar, cardamom powder and kewra water. 

                                  Whisk well till smooth. 

                               Add the saffron and give it a stir. Refrigerate till serving time.

                        Spoon into individual bowls. Garnish with chopped pistachios, chopped

                        watermelon and dry rose petals. Enjoy!!!

Watermelon Dhokla

 

         Dhokla is a traditional Gujarati steamed delicacy prepared out of gram flour. They can also be prepared with semolina. So just add some watermelon juice and other basic ingredients to the semolina and turn it into a healthy sweet version. 

           They turn out real yummy, refreshing and appetizing. You can enjoy these fluffy small bites as an after meal dessert. Garnish with chopped pistachios and dry rose petals. Serve it at room temperature with a drizzle of some watermelon juice if you wish.

• 1/2 cup semolina
• 1 tbsp. roasted chickpea flour
• 3/4 cup watermelon juice or as required
• 2 tbsp. sugar or as required (I added brown sugar)
• pinch of salt
• 1 tbsp. melted ghee / butter
• 1/4 tsp. cardamom powder
• 1 tsp. eno fruit salt
• chopped pistachio and dry rose petals to garnish 

          In a bowl, take the semolina and roasted chickpea flour. Mix well. To it add the watermelon juice, salt, melted ghee, cardamom powder and sugar. Whisk to combine well. Keep aside for 10 minutes.

          After 10 minutes, whisk again and adjust the consistency by adding more watermelon juice if required. The batter should be of pouring consistency.

          Add eno fruit salt and give it a gentle stir. Pour into a greased steel container and steam for 15-20 minutes. Insert a toothpick to check for doneness. Set aside to cool. 

          Then demold on a plate and cut as desired.  Enjoy it at room temperature with a drizzle of some watermelon juice and garnished with chopped pistachios and dry rose petals.

Watermelon Rasam

          Rasam is an integral part of a South Indian platter. It can be enjoyed either with rice or as a soup. Both ways it just tastes yummy. Rasam is my personal favourite and I like experimenting. So today let me share my version of a fruit based rasam, prepared out of some overripe watermelon. It was my first try and it turned out just perfect and lip smacking. It was sweet, tangy and spicy - all the flavours at one go. So do give it a try and surprise your loved ones with this unique fusion recipe. 

• 3 cups watermelon puree
• 1 tsp. oil
• 1 tsp. ghee
• 1/2 tsp. mustard seeds 
• 1 sprig curry leaves 
• 1/4 tsp. asafoetida
• 1 tsp. tamarind paste
• 1/2 tsp. pepper powder
• 1 tsp. red chili powder
• 1 tsp. garlic paste
• 1 tbsp. rasam powder
• salt to taste
• 1 tbsp. coriander leaves, chopped 

          Mix together garlic paste, tamarind paste, rasam powder, pepper powder and red chili powder with some water ad keep aside.

          Heat oil and ghee in a pan. Temper with mustard seeds. After it stops spluttering, add the curry leaves and asafoetida. Sauté for a few seconds. 

          Add the spice paste and sauté till the oil separates. Now add the watermelon puree and salt to taste. Bring it to a boil and simmer for 2-3 minutes on a low flame. 

          When done, switch off the flame. Garnish with coriander leaves and serve with steamed rice or just as it is as a soup. 






Note - 

1.  You can add some water to dilute the consistency of the rasam.

2.  To extract tamarind pulp, soak a lemon size tamarind in required quantity of lukewarm water for 30 minutes.

3.  If preferred, some amount of boiled and pureed dal can also be used.