|3 tbsp Coriander seeds|
|1 tsp Black gram dal|
|1 tsp Bengal gram dal|
|4 Red chillies|
|1 sprig Curry leaves|
|small marble sized Jaggery|
|small marble sized Tamarind|
|1/4 cup Water|
|1/2 tsp Mustard|
Murugan idli kadai is synonymous with his array of chutneys that he serves with idli and onion uthappam. When he started his first restaurant in t. nagar, chennai, I remember waiting for an hour to get a seating. His dishes are very simple, no fancy stuff but the taste is amazing. We would often go there just for his chutneys and podi dosai. I would like to serve our regular dosai with many chutneys and sambhar to accompany that but mornings are always a a rush affair. Their is no time to make an elaborate breakfast after the regular morning walk and workout. So it all comes to the weekend where we can relish these dishes in peace.
I have been planning to make this Murugan Idli Shop Daniya chutney from the day we tasted it but didnt get the right recipe. Food Moi has blogged about it here and it is perfect in taste.So here is our weekend breakfast thali with coconut chutney, daniya chutney and tomato onion chutney with sambhar. Does it not look inviting????
Heat 2 tsp oil in a pan. Add both the dals, chillies and coriander seeds and fry till a good aroma comes out. Transfer it to a plate and let it cool completely
In the same pan,add the remaining oil and add the chopped onion, saute till it becomes transparent. Now add the tomato and continue to cook on low flame till it turns mushy. Switch off the fire and let it cool completely
Transfer everything to the jar of the mixer. Add the jaggery and tamarind and the required amount of salt. Add water and grind it into a smooth chutney.
Heat oil in a pan and when sufficiently hot add the mustard seeds and once they splutter ,switch off the fire and pour this on the prepared chutney. Serve with Idli/ Dosai/ Uthappam
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