Watermelon Rind with Pudina Patholi / Dumpling ....... And Pudina Gongura Chutney ...
Many dishes and prepared with watermelon rind. Watermelon rind is that part of watermelon that is between the red sweet fleshy part and the out thick green skin. It’s white in colour and has no taste of its own. However it addapt to the taste of the of dish in which form it is made and if used in making of Idly or dosa gives softness to the dish too.
Carefully remove the white part of the rind carefully, taking care to see that the green out skin and the fleshly sweet red inner part of the watermelon are completely removed. Chop into into small pieces. You should have about 3-4 cups of these pieces.
Put the cut pieces of the rind of watermelon in a mixer, add 5-6 chopped green chillies, 1 inch piece of ginger cut into small pieces, ½ cup of fresh grated coconut (Optional) and grind to a smooth paste. Do not add water as the watermelon has plenty of water in it. Remove in a large bowl. Add a few leaves of pudina chopped finely, salt to taste and mix well. Add about 2 cups of Idly rawa and mix well. The mixture should not have much of water in it as, when preparing in leaves, the mixture should not leave through sides when steaming is done. Leave the mixture aside for 30 minutes. The Idly rawa will swell a bit and absorb the excess water. If you still find excess water add a few spoons of idly rawa to the mixture.
Wash and wipe the Badam leaves. Trim the edges. Arrange it on a platform in a row with the smooth surface below and the rough surface with veins facing on top. Put a handful of the mixture in the centre and give it an elongated shape leaving out plenty of edges. Fold over and press evenly applying medium pressure.
Put the steamer to boil with required amount of water. When it comes to a boil, lower the heat to minimum and arrange the folded patholi neatly next to each other pressing them together and taking care to see that the open sides of the leaves are facing upwards. Cover with the lid properly and bring the steamer to a full steam again. Once it reaches boiling point, reduce the heat to medium and steam for 15-20 minutes.
Remove the lid and let the steam off before you try taking off the patholi, lest your hand gets burned.
Once cool enough remove the patholi and keep it in a tray to cool a bit. Remove them gently from the leaves and apply some melted ghee before serving. This patholi can be served as it is coz. it is spicy and tangy all by itself. However you can serve it with any chutney of your choice. I served it with Pudina Gongura chutney.
Note : If all the patholi’s do not fit within the steamer in one layer, do not place the seccond layer changing the angle a bit immediately. Let the first layer of patholi steam for 5-7 minutes before you arrange the seccond layer. As if you keep them all together sometimes some of the muddos may not steam properly if the steam does not pass properly among all the laid patholi’s evenly.
** For the Recipe of Pudina Gongura Chuteny please refer to the link given below ............
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