The best part of summer is actually the cold watermelon. Whether it is to bite into the slices or juice it up, the watermelons run from breakfast to dinner. On the flip side, there is so much peel that you are going to waste. Over the period of time, we have found ways and means to add the white part of the rind easily into our meals.
We hide them in juices, toss them in sabji, make kootu curry with it and more. The green peels rarely get used. This is where I find the watermelon rind thogayal recipe useful. Once sauteed and ground you can hardly feel the peel. So an absolute win.
We hide them in juices, toss them in sabji, make kootu curry with it and more. The green peels rarely get used. This is where I find the watermelon rind thogayal recipe useful. Once sauteed and ground you can hardly feel the peel. So an absolute win.
What is a thogayal?
Thogayal (or thuviyal) is a style of Indian chutney that is a blend of lentils and split legumes that are roasted with spices and coconut. The preparation is used as a side dish with South Indian meals. It is a perfect hiding place for a lot of vegetables.
Which part of the rind to use for this thogayal?
When we cut a watermelon it is typically the reddish part that gets eaten. This is the juicier sweeter part. However, the whole watermelon peel is edible too. For this thogayal, you can use the green thick peel or the white and the green peel together. The green thick peel is best used if it is clean and blemish-free. It gives a thick dry thogayal. When using the white part as well reduce the water added coz the white part still has a lot of water in it.
Ingredients for the thogayal
Apart from the watermelon rind, you need a few other things to make this chutney.
Dals or lentils – The combination of urad dal and channa dal gave the base that the watermelon chutney needs.
Spices- Apart from salt, Indian chutneys are spicy, so red chillies invariably are the flavour provided.
Curry leaves and herbs – If you like a fresh flavour, curry leaves are the best addition. you can also add mint leaves or coriander leaves to add to this recipe.
Coconut – I have made this watermelon chutney without coconut. You can use a tablespoon or two of coconut to the mix to give it a different flavour.
Dals or lentils – The combination of urad dal and channa dal gave the base that the watermelon chutney needs.
Spices- Apart from salt, Indian chutneys are spicy, so red chillies invariably are the flavour provided.
Curry leaves and herbs – If you like a fresh flavour, curry leaves are the best addition. you can also add mint leaves or coriander leaves to add to this recipe.
Coconut – I have made this watermelon chutney without coconut. You can use a tablespoon or two of coconut to the mix to give it a different flavour.
What can you hide in this chutney?
I love to add nuts and seeds to this recipe easily. I have added flax seeds to the current recipe. Stirfry some spinach, radish leaves or kale along with the watermelon rind. This is certainly the best place to hide nutritious stuff from picky eaters.
Watermelon rind thogayal
Equipment
- Cutting board
- Knife
- frying pan
- blender
Ingredients
To roast together
- 1 tsp cooking oil
- 1 tbsp Urad Dal
- 3 tbsp Channa dal
- 3-7 dry red chillies
- 1 tsp flax seeds
Fresh ingredients to be roasted separately.
- 1 cup watermelon rind
- 10 curry leaves
- 1/2 inch fresh ginger root
- 1 gooseberry sized tamarind
Instructions
- Was the watermelon peel throughly.
- Remove the green peel from the white part of the watermelon rind. Cut this into small bits and set aside.
- To a heavy work add a spray of oil and roast the urad dal and channa dal till golden brown.
- Add the dry red chilli and flax seeds and saute until some of them crackle.
- Remove this mix and set it aside.
- Now add the diced watermelon rind, curry leaves ginger slices and saute for about 5 minutes.
- Sprinkle salt and steam for another two minutes so they release water and steam through.
- Remove the mix on to a plate and let them cool for a bit.
- Cool, add the corinader leaves and grind to a coarse paste. Add water to grind only if needed.
- Save this chutney to serve with a meal or breakfast.
Tried this recipe?Let us know how it was!
Serving the thogayal
The thogayal is typically served with a South Indian meal and tastes fantastic with rasam. Thogayal is a great substitution for classic coconut chutneys with idly or dosa. Tossed with leftover rice, it is a quick lunchbox filler like the pickle masala rice. The watermelon rind thogayal adds a lot of flavour to cucumber salads too.
Meal prep and storage
This watermelon thogayal has been a kept recipe in my meal prep. Firstly I feel happy I did justice to the product and the jar of thogayal early can be incorporated into many meals. The watermelon rind thogayal stays well for up to 5 days in the refrigerator. The watermelon chutney freezes really well and thaws perfectly. I freeze them as cubes so as to thaw just the right amount. Never refreeze the remaining after thawing.
Stay connected
If you are a watermelon lover like me, you will surely appreciate this chutney. It feels so good to be able to use most of the watermelon rather than have the rinds in the rubbish. Don’t forget to subscribe for more ideas like these. We enjoy bringing something to you each week.
Wow ! Even I use the rind of watermelon in my regular cooking from salads to desserts. Such a versatile and healthy one. Chutney looks tempting !
Now this is a real best out of waste with lots of health !
Wow.. I have never made anything with watermelon rind.. the chutney looks so nice and tasty.
Have tried many dishes out of Watermelon rind but never tried chutneys with them, thanks for sharing, now i know what to do with those rinds. Quite a fabulous side dish.
Isn’t this called maximum utilization of resources! I have always thrown away the rind, will make sure I make chutney off it next time…
Wow..This is really a great recipe to use watermelon rind. Can also serve this as a dip with starters/kababs
I agree with you Seema, I always find the ways to use the vegetables and fruits peel. Banana peel halwa, heerekai peel chutney, stalks of kiraksali and watermelon peel in dosa.
This chutney is new to me. Healthy one steaming might have given different taste
Super.. Now that we dont need to waste watermelon rind.. I have got a nice recipe to try on..
Great idea to use them in chutneys! Have used them in dosas; must try this one soon 🙂
One of my Chinese friends makes stir fry with watermelon rind and it is delicious. Your chutney looks amazing — will have to try this recipe when fresh watermelons are in season.
I never used the rind of watermelon. Will try your recipe soon.
Loved the recipe and the fact it includes flax seeds. I try and sneak a lot of it in my daily meals too as husband hates the sight of it but doesn’t mind eating it when it is not to be seen. I agree with your concept of minimal food wastage and making full use of everything. I practice the same too and it is such a good feeling. Love this chutney and I am sure it tastes excellent with all the amazing ingredients.
The season to relish with Watermelon.. this Rind chutney is a flavourful one..
I once made a curry using water melon rind but never tried chutney. I am sure this chutney must have tasted amazing as it looks so delicious.
Watermelon season will soon start, I need to try this one. Interesting recipe Seema.
I usually throw away the peel but now I am definitely book marking this recipe and trying it out. The chutney looks amazing.
I never knew about watermelon rind chutney. Sounds delicious and it looks tempting.
In our family everyone loves watermelon..now I know what to do with the rind when we get watermelon next time… looks delicious
What a simple and healthy recipe and smart use of watermelon rind. Also since you added flaxseeds, it became healthier and fiber-rich. Will try this chutney sometime.
Wow interesting… Never tried such chutney. My mom used to make vegetable from this watermelon rind.. will try chutney too.
Oh, you are absolutely right. Its surprising how every part of nature is useful in some form or the other. ITs so good that you are utilising every bit of it. Thats a wonderful thogayal, quite unique.
Watermelon rind is indeed very versatile. Love the way you have made thogayal using the rind ..thogayal saadham is an awesome way to start a meal
What a brilliant idea to use up the green and white part of the watermelon to make a delicious and versatile chutney. It is a must try recipe.