Watermelon-rind Mozhagoottal

Summer’s here and most of you would bring home watermelon a lot. So, what do you do once you get the melon home? Eat the fruit, and throw the rest in the bin yeah? That’s what I thought! Did you know most people make use of even the white rind to make various dishes…dosas, stews/koottus, halwas etc, etc. It is safe to eat watermelon rind, and in fact it is more nutritious than the pink flesh of the watermelon, they say! Rind aside, you do not want to eat the green outer watermelon skin. That can upset your stomach, and it could also contain pesticides, dirt, and other bacteria. Read more on benefits of eating watermelon rind here. Until I came across this website, I had no idea there was dedicated website as this one!

Ever since I saw Anu’s Secret Ingredient Koottu, I had been raring to try it and try it I did this weekend. I loved Anu’s concept and I made the koottu the way I normally would, and it turned out just great! Since watermelon is available in plenty now (atleast in India), you must give it a try. Something very unique and tastes yummy too! Anu, I must thank you for sharing this…big hit!


  • Watermelon rind – from one medium-sized watermelon (separated from the green outer skin and diced)
  • Tur Dal – 1/2 paav or 1 cup (Pressure cooked till softly done)
  • Rasam powder – 1 tsp
  • Curry leaves – a sprig, finely chopped
  • Jeera – 2 tbsps
  • Black Peppercorns – 1 tbsp (alter to suit your taste)
  • Freshly grated Coconut – 1/2 cup
  • Salt – to taste
  • Cooking Oil – 1 tsp
  • Water – as required

For the tempering:

  • Mustard seeds – 1 tsp
  • Urad dal – 1 tsp
  • Red Chillies – 2 nos
  • Asafoetida – 1 generous pinch
  • Coconut Oil/Ghee – 2 tsps (The authentic version uses Coconut oil. However, I use ghee because the hubby goes ballistic if he hears ‘Coconut Oil’ anywhere near the kitchen!)


  • In a wok, heat the cooking oil. Add the diced rind and saute for 3-5 minutes till it softens a bit. Add 2 cups water and allow to cook till softly done.
  • Add the curry leaves, rasam powder and salt. Let cook on a low-medium flame for about 10 minutes, till the diced rind absorbs the spices from the Rasam powder, and also the salt.
  • Add the cooked dal and allow to boil for another 10 minutes, till the dal is well incorporated together.
  • In the meanwhile, grind together the freshly grated coconut, jeera and black peppercorns with adequate water, to form a smooth paste.
  • Add the paste to the wok and let boil another 5-10 minutes till the raw smell of coconut disappears. You will know the mozhagoottal is done when you see a frothy surface on the top. Remove from flame.
  • Prepare a tempering with the ingredients given and pour onto the mozhagoottal. Stir well.
  • Serve hot with piping hot rice and enjoy the darts of fiery pepper that engulf you! Some tangy-sweet Maangai (raw mango) pachadi goes best with the rice and Mozhagoottal. Will post the maangai pachadi soon.


14 responses to “Watermelon-rind Mozhagoottal

  1. Mozhagootal looks awesome – so authentic and nice looking – perfect with rice or rotis!

    The website on WM rind is new to me – how great is that?

    Thank you Madhuri for that nice plug – just saw your post on fb and wanted to check it out immediately – what a pleasant surprise seeing my name here! Thank You! Thank You!

  2. Loved this one, Madhuri. I will try it as soon as we find watermelons flooding our grocery store ailes here in summer.

    Do you have any idea if this is the recipe used to make Chow-chow/Seemebadnekai/Chayote koottu as well?

  3. Wow!! This is really unique!! Will certainly try this out.

  4. Awesome!! Bet my MIL esp. would love this recipe. She loves using as many parts of a veggie as she possibly can!! :0D

  5. Fabulous dish, sounds unique and awesome..

  6. I have heard people saying you can use watermelon rind in cooking and for the first time I am seeing it 🙂 Looks yummy 🙂

  7. Looks so yummy and fantastic kootu to go with rice.

  8. What a lovely innovative recipe , thanks for adding to my knowledge that the rind is so nutritious .
    Deeply appreciate ur visits n comments on my blog.

    @Little Food Junction

  9. First time here,lovely space….Very unique prepartion,nice to know about the watermelon rind…Thanks

  10. Very useful post’…looks delicious, will sure try this recipe, thanks for sharing.

  11. Never thought of cooking water melon rind..got to try this when I get water melon next time..thanks for the recipe 🙂

  12. Sudha Narayanan

    Looks lovely Mads 🙂

  13. looks yummy….shall try this weekend 🙂

  14. Thanks All!

    @Anu: I need to be the one thanking! And yeah, isnt that website so cool? 🙂

    @Deepti: Girl, I suppose not. The kind of koottu you talk about is made with moong dal I think. This uses the regular tur-dal. Though Im sure this kind of koottu would taste good with most veggies. So you could give it a try if you feel like.

    @Smitha: Anytime! Don’t even mention it 🙂

    @Leena: Thanks very much for dropping by, and for your kind words! You have such a lovely space too!!

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