Is an oval, sometimes stripped, tart melon that is popular in South India. This is not to be confused with the slightly sweet, yellow melon found in Asian groceries. It belongs to the cucumber family, and hence is a low calorie food that is packed with nutrients in the form of water or electrolytes.
Three main recipes, that my mother loved to make are: dal, pickle or chutney. Although there are many others out there. In fact you can even dry the seeds and ground to a powder along with other spices and an enjoy with rice or as seasoning!
To make pickle is easy…
1 cucumber melon
2-3 tbsp red ground chilli powder
2-3 tbsp oil
1-2 tbsp mustard powder
Salt to taste
Rinse and chop the cucumber into half. Remove the pulp and seeds and discard. Slice the cucumber into thin 1/2 inch slices. Add oil, red chilli powder, mustard powder and salt and mix well.
Store in air tight container. Note can form fungi, if salt is less. Refrigerate to preserve for a longer time period. Serve with some warm rice!
1 cucumber melon
1 cup Toor Dal
1 garlic, peeled and sliced
1 tsp oil
1 tsp channa dal
1 tsp urad dal
1 tsp mustard seeds
1/s tsp fenugreek seeds
2-3 dry red chilli
1-2 sliced jalapeno
a dash of turmeric
a dash of asafoetida
a few curry leaves
Cook the dal in 2 cups water stove-top or in a pressure cooker.
Heat the oil, add turmeric, and asafoetida.Add sliced garlic and fry till golden. Add all seasoning ingredients except jalapeno and curry leaves. Lightly fry till golden. Add jalapeno and curry leaves and fry for a minute. Add cucumber melon and fry for a few seconds.
Add some water and cook in medium low, until it softens. Add some tamarind juice and bring to a boil. Add some red chilli powder and mix well.
Garnish with some cilantro and serve warm with rice 🙂