- Over medium heat, heat oil in a kadai; fry channa dhal until it gets golden, 2 min. Stir in urud, ginger, garlic, jelapino green chili, one by one.
- Let the cilantro wilt, To retain the green color you may add a tsp sugar. Transfer the cooked ingredients into a bowl. Add 2c water. Let it soak for 10 mins.
- Over medium heat, heat 1tbsp oil in a kadai; cook the rind pieces, To retain the geren color add a tsp sugar. After the rind gets soft about 4-5 minutes, turn off the stove. Let the cooked ring cool. Blend the soaked ingredients first in a blender jar; then add the cooked rind and blend. Transfer the paste to a bowl. Salt to taste. Add the lime juice and mix.
- Over medium heat, heat 1tbsp oil in a kadai; pop the mustard seeds, 2 min. Stir in cumin, methi, and urud. After the urud changes its color and gets aromatic, stir in asafoetida. Add the curry leaves, 1 min. Turn off the stove. Add the tempered ingredients to the Chutni. Taste to make sure that the chutney tastes good. Serve with curd rice, uppuma, dosai, idli etc..
A must try sider
Watermelon Rind Chutney
#myrecipe
By Shalini Mathur
May, 16th
592
Servings
2 persons
Cook Time
20 minutes
Ingredients
15
- 17
Ingredients
- 2 tbs oil
- 1/4 c urud
- 1/4 cchanna dhal
- 2jalapeno, chopped
- 2cloves, garlic
- 1 c cilantro
- 4 c rind, chopped
- 1 tsp ginger grated
- 1 tbs lime juice
- Salt to taste
- 1 tsp mustard seeds
- 1 tsp oil
- 1 tsp cumin seeds
- 1/2 tsp methi seeds
- 1 tsp urud
- 1/4 c curry leaves
- 1 pinch asafoetida
Instructions
Notes/Tips
Can have it with anything
