Watermelon rind chutney

I haven’t heard about this chutney until one of my friends told me about it. She asked me to try and post it on my blog. I made slight change by replacing the channa dhal with melon seeds. It is very healthy and easy to make too. Instead of throwing the white portion of the watermelon, we can make it to a healthy recipe. Thank you Gayathri for the wonderful recipe.


Watermelon rind – From half fruit

Urad dhal – 1 tsp

Melon seeds – 2 tsp

Coconut bits – 2 tbsp

Curry leaves – few

Red chillies – 2

Tamarind – small piece

Jaggery – few


Oil – 3 tsp

For seasoning

Oil – 1 tsp

Mustard – 1 tsp

Urad dhal – 1 tsp

  • In a kadai add oil and saute urad dhal and melon seeds. Saute until they turn golden brown in colour.
  • Then add coconut, curry leaves, red chillies, tamarind and saute well.
  • Transfer it to the mixie jar and add jaggery, salt.
  • Again add oil to a kadai and saute watermelon rind until they are cooked well.
  • Transfer it to the mixie jar and grind it with other ingredients to a fine paste.
  • Finally take a small pan and temper mustard seeds and urad dhal.
  • Serve it with idli or dosai.

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Brinjal Thogayal

Brinjal is my all time favourite vegetable. I love to eat it in any form. Brinjal thogayal is a good substitute for the regular tomato chutney or coconut chutney. It goes well with Idli, dosai and best with plain rice drizzling ghee into it.  Normally people cook the brinjals in direct flame and call it as sutta kathirikkai thogayal.  But I just sauted it in oil in order to avoid the smoky flavour.



Brinjals – $ Nos

Tamarind – small piece

Urad dhal – 1 tbsp

Red chillies – 4

Asafoetida – 1/4 tsp

Salt  – To taste

Oil –  To cook

For Seasoning

Oil – 1 tsp

Mustard seeds- 1 tsp

Urad dhal – 1 tsp

Curry leaves  – Few

  • Heat oil in a pan and saute the brinjal well. Let it gets cooked.  Sprinkle water and close the lid for 3 minutes.
  • Now add th e urad dhal, tamarind, red chillies and saute everything until they turn golden brown.
  • Allow it to cool.
  • In a mixer, grind every thing together.
  • In the same pan add oil, temper mustard seeds. Once they crack, add the urad dhal, curry leaves and asafoetida and saute till the dhal turns golden brown.
  • Add the ground brinjal mixture and saute till the oil separates.
  • Serve it with idli, dosai or mix it with rice and eat.

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