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Watermelon rind thogayal
Print Recipe
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Prep Time
15
minutes
mins
Cook Time
10
minutes
mins
Total Time
25
minutes
mins
Course
Breakfast, Main Dish, sidedish, Snacks
Cuisine
diabetic friendly, Fusion, gluten free, Indian, One pot, South indian, Summer, tamilnadu, Vegan, Vegetarian, Winter
Servings
4
people
Equipment
Cutting board
Knife
frying pan
blender
Ingredients
1x
2x
3x
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.
Keyword
beans and legumes, chutneys and podi, Indian vegetarian dinner
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