Squash Tuvayal (sort of a chutney), yellow dal,

This's a standard mix-in for hot rice. In a tuvayal, zucchini is a great sub for coconut. This's also a good accompaniment to idlis/dosas, and I've eaten this with idlis, at Raji's place. Since my friend Arundhati's made a peerkangai (ridgegourd) tuvayal today in New Delhi, I tried the same thing with zucchini (which I bought a ton of at the Farmer's Market this weekend).

Generalized Tuvayal:

Veggies that could be used:
chow chow (chayote squash), any type of zucchini (with skin), Parangikkai

Chopped veggie (with skin on) to make 1 cup
2 tsp channa daal
2 tsp udad daal
2-3 dried red chillies
4-5 pepper corns
1 tsp mango powder (amchur) or 1/2 tsp tamarind paste ½ tsp
1 pinch turmeric
2 shakes asaefotida
10 curry leaves

In 1/2 tsp oil, add all of the above (except the veggie). Fry.
Can add a small capsicum too (for color)
Saute the zucchini (not for too long).
Salt. NO WATER added. Blend (not too finely). Enjoy!

Pudina Tuvayal is another standrad chutney that's amazing:
Pudina (spearmint) leaves : 1 cup.
Same seasonings as above, in 1/2 tsp oil. NO WATER added. Saute leaves in turned off gas (else color will change in heat).

The zucchini chutney with brown rice, and moong daal, for tonight.

Moong daal:
Cook yellow moong lentils in pressure cooker (1 cup moong, 2 cup water, 2 pinches turmeric powder)
Add 1 cup water after taking this out of the cooker to waterify.

Seasoning (very basic):
1 tsp sesame oil, with
1 tsp jeera,
1 crushed dry bay leaf
1 inch ginger peeled and grated
2 shakes asafotida

Season the dal with the above, and squeeze juice of 1 lime in it after it's taken off the stove and cooled slight;y (the citric juice can cause some sort of disintegration in the substance it's added to, if the substance is too hot).