How to Make Watermelon Rind Curry (Traditional & Healthy Version)
Watermelon Rind Curry is a hidden gem in Singapore's diverse vegetarian cuisine, celebrated for its resourcefulness and flavour. Originating from the South Indian community in Singapore, this dish transforms what is often considered kitchen waste—the rind of watermelon—into a vibrant, spicy curry that perfectly complements steamed rice or chapati. Singapore’s hawker centres and kopitiams are known for their inventive takes on traditional recipes, and Watermelon Rind Curry is a delicious example of this spirit of fusion and sustainability. With its unique blend of local spices, coconut milk, and tender watermelon rind, this curry offers a delightful balance of sweet, tangy, and spicy notes. It’s a staple in many Singaporean homes, particularly among those who value reducing food waste and embracing plant-based meals. The curry is light yet satisfying, making it an ideal choice for anyone looking for an authentic, healthy Singaporean recipe that’s simple to prepare and packed with flavour. Enjoyed at breakfast or lunch, this dish reflects Singapore’s multicultural food heritage and the innovative flair found throughout the city’s vibrant food scene.
Ingredients
Step-by-step instructions
Step 1 · Peel the green outer skin from the watermelon rind
Peel the green outer skin from the watermelon rind, then dice the white part into small cubes. Rinse well.
Step 2 · Heat oil in a medium pan over medium heat
Heat oil in a medium pan over medium heat. Add mustard seeds and let them splutter, then add curry leaves for aroma.
Step 3 · Stir in chopped onion and sauté until translucent
Stir in chopped onion and sauté until translucent. Add diced tomato and cook until softened.
Step 4 · Add turmeric powder
Add turmeric powder, chilli powder, and coriander powder. Stir well to coat the onions and tomato.
Step 5 · Add diced watermelon rind and mix thoroughly
Add diced watermelon rind and mix thoroughly. Cook for 3-4 minutes until the rind starts to soften.
Step 6 · Pour in light coconut milk and season with salt
Pour in light coconut milk and season with salt. Cover and simmer for 7-8 minutes, until rind is tender but not mushy.
Step 7 · Garnish with fresh coriander leaves and serve hot with rice or chapati
Garnish with fresh coriander leaves and serve hot with rice or chapati.
Why this recipe is healthy
This Watermelon Rind Curry recipe is a health-conscious choice because it turns an often-discarded ingredient into a nutritious, low-calorie meal. It’s packed with fibre, vitamins, and minerals, while being low in saturated fat. The use of light coconut milk and minimal oil keeps the calorie count down, making it ideal for those tracking macros or seeking weight loss. It’s plant-based, heart-healthy, and supports a sustainable lifestyle.
A note on tradition
Watermelon Rind Curry is a classic example of Singapore’s fusion cuisine, reflecting South Indian influences within the city’s multicultural hawker and kopitiam scene. Traditionally cooked in Indian Singaporean households, it’s now appreciated by foodies seeking sustainable, zero-waste meals. This dish is often prepared during festive occasions or as part of a wholesome vegetarian lunch. Its popularity is rising in modern Singapore as locals embrace plant-based diets and sustainable cooking.