Water melon rind chutney / roti pachadi

Water melon rind - 1 cup
Small Tomato - 1
Sesame seeds/ Nuvvulu - 1 tbsp
Chana dal / senagapappu - 1 tbsp
Urad dal / menapappu - 1 tbsp
Jaggery / bellam - 1 tsp
Tamarind - gooseberry size pr to taste
Green chili - 2 or to taste
Turmeric powder - 1/4 tsp
Salt to taste
Oil - 1 tsp

For tempering

Oil - 2 tsp
Mustard seeds / avvalu - 1/4 tsp
Cumin - 1/4 tsp
Red dry chilies - 2
Hing- pinch or to taste
Curry leaves - 1 spring

Method

1. Remove green part from water melon rind(use white part)
2. Dry roast sesame seeds and keep aside.
3. Heat oil in a pan and roast chana dal, urad dal  and keep aside.
4. To the same pan, add water melon rind, green chili  and cook until they turn soft with a lid on. Stir in between.
5. Add tomato, tamarind and turmeric and cook until tomato turn soft.
6. Grind sesame seeds and roasted sesame seeds and dals along with salt and jaggery using a mixer or motor and pestle. Now add cooked watermelon and tomato and grind.
7. Heat oil in a pan and add all the ingredients under tempering. Once mustard seeds splutter, add to the chutney and serve with rice.
8. Adjust salt and spices to your taste.

Tip: If your chilies are not up to your spice level and want to add more spice to the chutney add red chili powder to the tempering. After switching off the flame, add red chili powder to the tempering and add to chutney. Don’t add while the flame is on.