watermelon rind kootu recipe
Gravy/ Curry/ Masala, Lunch Recipes, Recipes

Watermelon rind kootu, Kootu with watermelon rind

Watermelon rind kootu/ Watermelon peel kootu is a simple and quick to make coconut based gravy/ kootu prepared with watermelon rind (white part of watermelon) and chana dal that goes excellent with rice, dal and can be considered as one of the best out of waste recipes. A truly effective and healthy way to consume the watermelon rind which most of us trash or is sometimes use it for making tutti frutti or halwa. But how many of us really make tutti frutti with the rind knowing the fact the recipe uses food color, lot of sugar most importantly the huge process to get it done. I am sure not many and I am one among you guys. So instead I made this kootu using rind which taste like cucumber/ ash gourd and it can be used to make many variety of dishes like curry, gravy, stir fry and much more.

This recipe might not be that useful/ look fancy during an ordinary day / living but it is truly effective and scrumptious during this lock down when we can’t get access to many veggies/ different veggies. I am sure most of us buy watermelon during this summer season to beat the heat and this time do save its rind to make this delicious and fiber rich kootu and am sure you will like it just as we did. So let’s get to the making of Watermelon rind kootu!
watermelon rind kootuYou may be interested in other recipes below:

Watermelon rind kootu, Kootu with watermelon rind
Serves 3
Print
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Prep Time
10 min
Cook Time
25 min
Total Time
35 min
Ingredients
  1. 1. Watermelon rind – 1 cup
  2. 2. Chana dal - 1/3 cup
  3. 3. Water – 1 cup
  4. 4. Salt – to taste
  5. 5. Turmeric – a pinch
To grind
  1. 1. Grated coconut – ¼ cup
  2. 2. Green chili – 1
  3. 3. Ginger – 1 small chunk
  4. 4. Jeera/ Cumin seeds – ½ tsp
  5. 5. Rice flour – 1 tbsp (for thickness)
To temper
  1. 1. Mustard seeds – ½ tsp
  2. 2. Urad dal – 1 tsp
  3. 3. Curry leaves – few
  4. 4. Hing – few pinches
  5. 5. Oil – 1 tsp
Note
  1. * 1 cup = 235 ml
Instructions
  1. In a blender add grated coconut, rice flour, cumin seeds/ jeera, green chili and ginger. Grind it into paste adding little water. Keep it aside.
  2. Scrap the red flesh of the watermelon from the white part/ rind (a little messy job but worth the taste). Peel the skin of the watermelon. Wash the rind well and chop them into cubes.
  3. In a pressure cooker add chopped watermelon rind, washed chana dal, water, salt and just a pinch of turmeric. Mix well and pressure cook for 2 to 3 whistles, not more than that as the rind will be mushy.
  4. When the pressure has subsided you will have just cooked chana dal (not mushy/ overcooked) and soft watermelon rind.
  5. Now to this cooked dal and rind add the ground coconut paste and mix well. Allow it to boil for a minute and put off the flame.
  6. Now heat oil in a small pan to it add mustard seeds when it splutters add urad dal, curry leaves and hing. When dal turns golden brown pour the tempering over the kootu. Mix it well and relish it hot.
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How to make Watermelon rind kootu with step by step images


  1. In a blender add grated coconut, rice flour, cumin seeds/ jeera, green chili and ginger. Grind it into paste adding little water. Keep it aside.
  2. Scrap the red flesh of the watermelon as much as you can from the white part/ rind (a little messy job but worth the taste). Peel the skin of the watermelon. Wash the rind well and chop them into cubes.
  3. In a pressure cooker add chopped watermelon rind, washed chana dal, water, salt and just a pinch of turmeric. Mix well and pressure cook for 2 to 3 whistles, not more than that as the rind will be mushy. When the pressure has subsided you will have just cooked chana dal (not mushy/ overcooked) and soft watermelon rind.
  4. Now to this cooked dal and rind add the ground coconut paste and mix well. Allow it to boil for a minute and put off the flame. Now heat oil in a small pan to it add mustard seeds when it splutters add urad dal, curry leaves and hing. When dal turns golden brown pour the tempering over the kootu.
  5. Mix it well and relish it hot.
    kootu with waterlemon rind


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