NORMALLY , WHEN WE BUY WATER MELON FROM THE MARKET, WE CUT IT INTO SEMICIRCULAR PIECES , AND EAT THE PINKISH PORTION , WHICH CONTAINS WATER IN FORM OF JUICE.AFTER USING THIS WAY , WE THROW OFF THE REMAINING PART.
SUPPOSE, WE CUT THE WATER MELON INTO SEMI CIRCULAR PIECES AND SCOOP OUT THE PITH AND KEEP IT IN A SEPARATE VESSEL AFTER REMOVING THE BLACK SEEDS AND UTILIZE THE REMAINING THICK PORTION, AFTER PEELING OFF THE OUTER SKIN , AND CUT INTO SMALL CUBES , AND KEEP IT IN A SEPARATE VESSEL ,FOR PREPARING THE KOOTTU. TAKE ONE LADLE OF MUNG DHAL ( PEELED BROKEN GREEN GRAM ) OR CALLED AS 'PAYATHAM PARIPPU ' IN TAMIL AND ADD 3 TIMES WATER IN A PRESSURE COOKER , HEAT IT AND GET IT PROPERLY COOKED.
TAKE A HALF PORTION OF BROKEN COCOANUT AND GRATE IT AND KEEP IT ON A PLATE. TAKE TWO TABLE SPOONS OF JEERA ( CUMIN SEEDS ) OR JEERAGAM IN TAMIL,AND ONE OR TWO PIECES OF GREEN CHILLIES, 6 FLAKES OF GARLICS , AND ONE SMALL PIECE OF GINGER, ALONG WITH THE GRATED COCOANUT AND TRANSFER ALL THESE INTO A WET JAR OF A GRINDER . ADD LITTLE WATER AND GRIND IT INTO A FINE PASTE. TAKE A FRYING PAN AND ADD ONE TABLE SPOON OF REFINED OIL AND HEAT THE PAN. WASH THE ALREADY-CUT 'CUBES AND POUR THEM INTO THE PAN ; ADD LITTLE QUANTITY OF TURMERIC POWDER AND ONE SMALL TEA SPOON OF ASAFOETIDA POWDER. ADD 1 ½ TEA SPOONS OF TABLE SALT, TWO CUPS OF WATER AND HEAT IT AFTER CLOSING THE LID. AFTER 10 MINUTES CHECK, WHETHER THE CONTENTS ARE COOKED AND IF SO, SWITCH OFF THE GAS. TAKE CARE TO SEE THAT CUBICAL SHAPE OF CUT WATER MELON IS MAITAINED EVEN AFTER COOKING. IT SHOULD NOT BE ALLOWED TO GET OVER COOKED. TAKE THE GROUND PASTE AND POUR IT INTO THE PAN , AFTER ADDING ONE CUP OF WATER,' LIGHT THE GAS. ALSO , ADD THE FULLY COOKED MUNGDHAL INTO IT AND ALLOW IT TO BOIL.TAKE 1 ½ TEA SPOON OF RICE FLOUR AND DISSOLVE IT IN HALF CUP OF WATER AND POUR THE SAME INTO THE PAN AND ALLOW IT TO BOIL AFTER 5 MTS POUR THE HOT CONTENTS INTO ANOTHER VESSEL AND CLOSE WITH A LID.
POUR 1 TABLE SPOON OF OIL INTO THE PAN AND PUT ONE TEA SPOON EACH OF MUSTARD AND JEERA AND HEAT IT. WHEN U HEAR THE CRACKLING SOUND YOU POUR THE CONTENTS ON TO THE VESSEL CONTAINING THE KOOTTU. PUT THE CHOPED CORIANDER LEAVES AND CURRY LEAVES ON TO IT .TASTE FOR SALT AND ADD IF NECESSARY THE REQUIRED QUANTITY. NOW THE WATER MELON KOOTTU KOZHAMBU IS READY.
PLEASE NOTE THAT , U ARE FULLY UTILIZING THE WHOLE OF THE WATER MELON EXCEPT THE OUTER SKIN AND THE BLACK SEEDS.THE PITH OF WATER MELON IS UTILIZED TO MAKE JUICE OR SWALLOW IT AS IT IS , AND THE REMAINING PART IS UTILISED TO PREPARE THE KOOTTU KOZHAMBU.BY ADOPTING THIS METHOD U GET BACK WHAT U HAVE INVESTED ON BUYING A WATER MELON AND DEFINITELY THERE IS A SAVING OF MONEY.
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