Thogayal with Yelvan (white gourd) skin

Using skin of different vegetables was a recipe that my amma (mom) made in my family. She would use various vegetable skins - Yelavan, Matthan,.. I loved every single one of them. Amma's recipe is very nutritious in using variety of dals and also coconut in the recipe.
Vegetable skin has all the nutitients of the vegetable and also a lot of fiber. Dals give good protein too. This is an accompaniment dish.

1 Cup Yelavan ( white gourd/pumpkin) skin, diced.
2 Tbsp each of Ullutam paruppu (urad dal), Kadala paruppu (chana dal)
1 Tsp each of Thoram paruppu (toor dal), Payatam paruppu (moong dal)
3 Chevappu molagai ( whole red chillies)
2 Tbsp grated coconut
Salt to taste
1 Tsp oil



Heat oil, add all the dals and fry till pink. Add pumpkin and coconut. Fry till dals become brown, and some of the water evaporates from the vegetable and coconut. 





Cool. Grind to a paste. Add salt. Thogayal ready.


I generally eat Thogayal with rice and molagootal.


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