Zucchini peel & Zucchini pulp Chutneys (Thogayals)

Two different tasting chutneys result from zucchinis - The peel chutney and the pulp chutney - Almost the same recipe goes for both as with all thogayals, but one stands on its own while the peel chutney gets a small dose of coconut - coincidentally, as I mentioned in my kadambam idli recipe, I made these chutneys and they color-coordinated perfectly with the the green and orange idlis (spinach and carrot)
In Words
Common Ingredients

2 zucchinis  peeled and cut
1 table spoon each of kadala parrupu (bengal gram)(channa dal) and Urad dal
3-5 dry red chillies (cayenne)
1 teaspoon of oil

For the peel thogayal
1/4 cup or roughly 2 tablespoons of grated coconut

For the pulp thogayal
1 tsp of turmeric

Preparation of the Peel

In a pan heat oil and add the dals and the chillies and fry. When they are light brown add the peel. Add the coconut and stir and cook for a few minutes until the coconut starts turning golden and the peels soften and flag

Remove from stove, cool and grind with some water.

Preparation of the Pulp
In a pan heat the oil, add the dals and the chillies and fry. Add the cut zucchini and allow to tenderize - Note that I tend to salt my chutneys now. Switch off the stove, cool and grind.

For both
Saute in a spoon of butter, curry leaves, mustard seeds and a pinch of asafoetida.
Enjoy with idlis or on sandwiches or use with rice.
Serving with love

In Pictures

Sending this as another entry to AKheela's Food palette Green