People buy watermelon, cut the red part and throw away the white part, which is as nutritious as the fruit. To make the most of it, cut the white part, chop into small pieces,pressure cook along with arhar/ chana/ moong/ masoor dal. The quantity of the dal will depend how much rind you got, and for how many people you want to cook for.
Once the dal and rind are pressure cooked along with water and turmeric powder, keep it aside.
In a kadai/ pan, fry urad dal 1 tbsp, jeera 1 tsp, green / dry red chilies as per taste. You can dry roast or fry with wee bit of oil till dal turns golden, remove, cool a little, grind with a cup of coconut to a fine paste. Add this ground paste to the cooked dal and rind, add salt to taste, mix well, let it boil well on low flame for 2-3 minutes. If the gravy is too thin, mix some atta / rice flour with little water, add the boiling gravy/ kootu, mix well, let it boil well for another 2 minutes, along with finely chopped coriander leaves. Season with urad dal, jeera and curry leaves in little oil, pour over the kuttu, serve hot with roti/ rice. It goes well with adai also.