Murukku/Thenkuzhal-South Indian Delight/Diwali Special/Gokulashtami Special

Murukku is a very famous and authentic South Indian[Tamil Nadu] snacks prepared during special occasions like Diwali, Krishna Jayanthi etc. Murukku means twisted in Tamil and made from rice and urad dal flour. There are different varieties of murukku like mullu murkku, thengai paal murukku(coconut milk), Kaara murukku, butter murukku etc.

This murukku is especially prepared in large quantities and shared with friends and families during Diwali. It stays fresh and crunchy for 3-4 weeks when properly stored in airtight containers. Whenever I make murukku, I get reminded of days when my mom prepares snacks during Diwali. Usually Diwali preparation starts a week before with shopping and making an array of sweets and snacks. I made this simple and quick Murukku for Krishna Jayanthi yesterday, so I am sharing it with you all. Meanwhile, do check out other interesting Diwali Sweets and Diwali Snack varieties here.

Here’s how to make Murukku/Thenkuzhal with step by step photos…

Other interesting Diwali Snacks that might be of your interest...

OmaPodi/Plain Sev

Aloo Bhujia/Potato Bhujia

Murukku/ThenKuzhal

Ullundhu Murukku/Urad Dal Murukku

Butter Murukku

PasiParuppu Murukku/Moondal Murukku

Kambu Murukku/Pearl Millet Murukku

Ragi Murukku/Kezhvaragu Maavu Murukku

Pottukadaalai Murukku/Friedgram Murukku

Coconut Milk Murukku

Ribbon Pakoda-1

Ribbon Pakoda-2

Ribbon Pakoda-3

Kara Bhoondhi

Kara Sev

Garlic KaraSev/PoonduKara Sev

Thattai

Ingredients

Rice flour/Arisi Maavu	4 cups
Urad dal flour	1 cup
Sesame seeds	1 tbsp
Asafoetida/Hing	One pinch
Butter unsalted [melted]	3 tbsp
Salt	As needed
Oil	For deep frying

Method

Dry roast the urad dal in a kadai until slightly golden colour in a medium flame. Keep stirring continuously to avoid burning the dal.

Cool the urad dal completely and grind it in a dry mixer to a fine powder. Sieve the urad dal flour and keep it aside.

In a deep bowl mix rice flour, urad dal flour, salt, sesame seeds, asafoetida, butter together well. The butter should be spread evenly throughout the flour.

Now add the water little by little and make soft and pliable dough. 

Heat oil in a kadai for deep frying the murukkus. Grease the murukku press  with oil. Fill the murukku press with dough and close it tightly.

Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready.

Press the murukkus on clean ziplocks or on a Jalli karandi and transfer it to the oil as shown in the photos. But I press the murukkus directly in to the oil.

Cook on both sides until the ‘shh’ sound stops. Remove it from oil and drain it on a paper towel.

After the murukkus cool down, transfer it to an airtight container. These murukkus stay good for about 4 weeks.

Similarly make murukkus with rest of the dough and store them for later.

Super crispy and crunchy murukkus are ready to be enjoyed.

Suggestions:

• Keep the dough covered to avoid drying of the dough.
• I have used sesame seeds you replace it with cumin seeds as well.
• When making in large quantities do it in batches. After mixing the all the flours and ghee together, separate the flour to two or four portions and then add water to one portion at a time and make the murukkus.
• If you are very conscious about adding butter, you can replace half the butter with oil and make the dough.
• When you break open the murukku you will see a long tubular hole running throughout the murukku which indicates your murukku is perfect.
• I have used murukku acchu with one hole because I left the three hole acchu back in India, you can use three holes acchu for this murukku.

You can also use different acchu with many holes and make murukku for small babies like the one as shown in the photo.

Thank you all for visiting my blog, please come back again for more delicious, authentic and traditional recipes of South India.

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Until then I am signing off…