Watermelon Curry Matira
Experience the vibrant fusion of flavors with Watermelon Curry Matira—a unique South Indian-inspired dish that transforms sweet, juicy watermelon into a savory masterpiece. Perfectly balanced with aromatic spices like mustard seeds, curry leaves, and cumin, this delightful curry is enriched with creamy coconut milk and tangy tamarind pulp for a bold and refreshing taste. The watermelon adds a surprising depth, releasing its juices into the curry and creating a symphony of sweet, spicy, and tangy flavors. Ready in just 40 minutes, this vegan-friendly recipe is ideal for anyone seeking a healthy yet indulgent meal. Pair it with steamed rice or flatbread for a truly exotic dining experience. Keywords: watermelon curry recipe, vegan curry, South Indian curry, unique curry recipes, tamarind and coconut milk curry.
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Recipe Information
Ingredients
- 500 grams Watermelon (seedless, cubed)
- 2 tablespoons Coconut oil
- 1 teaspoon Mustard seeds
- 1 teaspoon Cumin seeds
- 12 leaves Curry leaves
- 1 medium Onion (finely chopped)
- 2 Green chilies (slit lengthwise)
- 3 cloves Garlic (minced)
- 1 teaspoon Ginger (grated)
- 0.5 teaspoon Turmeric powder
- 1 teaspoon Red chili powder
- 1.5 teaspoons Coriander powder
- 1 tablespoon Tamarind pulp
- 200 milliliters Coconut milk
- 1 teaspoon Salt
- 2 tablespoons Fresh coriander leaves (chopped)
Instructions
Heat coconut oil in a large pan over medium heat.
Add mustard seeds and cumin seeds, and let them crackle for about 30 seconds.
Add curry leaves, and sauté for a few seconds until aromatic.
Stir in chopped onions and green chilies. Cook until the onions are translucent, around 5 minutes.
Add minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
Sprinkle turmeric powder, red chili powder, and coriander powder. Mix well and sauté for another 1-2 minutes to toast the spices.
Gently stir in the cubed watermelon and cook for 3-4 minutes, allowing the watermelon to soften slightly.
Add tamarind pulp, coconut milk, and salt. Mix thoroughly and bring the curry to a gentle simmer.
Let the curry simmer for 8-10 minutes, stirring occasionally. The watermelon will release its juices and deepen in flavor.
Taste and adjust seasoning if necessary. Turn off the heat.
Garnish with freshly chopped coriander leaves before serving.
Serve warm with steamed rice or flatbread.
Nutrition Facts
Calories |
660 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.1 g | 41% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2436 mg | 106% | |
| Total Carbohydrate | 94.8 g | 34% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 62.5 g | ||
| Protein | 9.2 g | 18% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 199 mg | 15% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 1574 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
