Watermelon Rinds

Most people enjoy the juicy flesh of watermelon and discard the rind, not realizing the rind's potential. A wonderful pickled watermelon rind can be created by boiling a mixture of rice wine vinegar, water, salt, sugar, and spices such as peeled ginger and star anise, adding the rinds in the last cooking minute. After cooling in a sealable jar, these pickles can be a unique addition to salads, sandwiches, or as a tangy snack. This method not only reduces waste but also introduces a novel delicacy to your culinary repertoire.

I cut the white parts after cutting the red part of the watermelon to eat,  cut the white part into small pieces, cook then along with arhar dal + turmeric pdr in the pressure cooker. Then grind some coconut, jeera and green chilies to taste, mix it well, let it boil well,  temper with a little oil, mustard seeds, urad dal, curry leaves and pour over the cooked mixture. It goes well with rice, roti, toasted bread if you like. No one can even find out that you used watermelon, it tastes like white pumpkin almost. It is called " kootu" in Tamil.

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