Idli dosai is a common breakfast | and dinner in South Indian homes, but every house’s side dish elevates the simple breakfast taste. We make different varieties of chutney and I have posted many chutney recipes in Jeyashri’s kitchen too. I recently visited India and met my relatives and friends in Madurai. I learned a lot of new recipes on this trip and am super excited to share them with you all. Madurai is known for Malligapoo idli, a super soft hot piping idlis. The Chutneys which are served in small food joints are always super tasty. The popular Madurai Murugan Idli kadai serves 3 varieties of chutneys. One of my good friends, who lives in Madurai, shared this recipe with me and told me it tastes close to Madurai Murugan idli kadai tomato chutney. After coming back from the trip I am slowly settling down and the first thing I tried is the Madurai tomato chutney. We all loved the chutney. I have previously posted Ellu chutney and Molaga chutney in Jeyashris’s kitchen. Both the recipes are taught by the same friend only. And both the recipes are super hit among all. Also check out other Madurai style recipes, Madurai urulai pottalam, Fruit mixer, Madurai Jigardanda, Madurai thool pakoda and Thavala vadai
In a pan add 1 tbsp oil and add add 2 tbsp black urad dal. Roast well, take it out and keep it aside. If you do not have black urad dal use white one.
Add 1 tbsp chana dal in the same pan and roast till golden brown Keep aside.
Add a handful of curry leaves in the same pan. Roast and keep aside.
Add a handful of curry leaves in the same pan. Roast and keep aside.
Now add 1 chopped onion and cook till translucent. Keep aside.
Now add 2 chopped tomatoes Cook till mushy. Take out and cool.
Pulse everything in a mixie.
Add 2 tbsp coconut and salt as needed.
Grind into a slightly coarse paste No need to season for this chutney. Madurai tomato chutney is ready.
Serve with Idli or dosai.
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