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Watermelon rind thogayal

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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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
  

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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