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Ingredients

Adjust Servings:
3 tbsp Coriander seeds
1 tsp Black gram dal ulundu/ urad dal
1 tsp Bengal gram dal kadalai paruppu/ channa dal
4 Red chillies
1 Onion
1 Tomato
1 sprig Curry leaves
small marble sized Jaggery
small marble sized Tamarind
4tsp Oil
1/4 cup Water
FOR TEMPERING
1TSP Oil
1/2 tsp Mustard

Murugan Idli Shop Daniya Chutney

Features:
    Cuisine:
    • Serves 4
    • Easy

    Ingredients

    • FOR TEMPERING

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    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????

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    Steps

    1
    Done

    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

    2
    Done

    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

    3
    Done

    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.

    4
    Done

    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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    10 Comments Hide Comments

    I still remember eating there, you would entice me to finish my idli with the chutneys :p Nice pictures and great receipe!

    Aw ! I loved that place and can’t forget the ghee idli podi , man it was awesome and now this Chutney it looks fantastic , must try for South Indian lover hubby .

    We have a murugan idli shop in Madurai also and the chutneys they serve are so good. Finding the authentic recipe and making it at home is a satisfying experience. The chutney looks so good..

    What attracted me most is the colour of the chutney… Unusual for a chutney and your description of tempting me like anything to make it…. Literally drooling over this chutney

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    Veena

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    previous
    Madras Ratna cafe sambhar
    next
    Medhu Vadai in a Paniyaram Pan / Abelskiver pan

    10 Comments Hide Comments

    I still remember eating there, you would entice me to finish my idli with the chutneys :p Nice pictures and great receipe!

    Aw ! I loved that place and can’t forget the ghee idli podi , man it was awesome and now this Chutney it looks fantastic , must try for South Indian lover hubby .

    We have a murugan idli shop in Madurai also and the chutneys they serve are so good. Finding the authentic recipe and making it at home is a satisfying experience. The chutney looks so good..

    What attracted me most is the colour of the chutney… Unusual for a chutney and your description of tempting me like anything to make it…. Literally drooling over this chutney

    Add Your Comment