September 30, 2009

Murukku ~ Indian Cooking Challenge # 3

Srivalli chose murukku for the September Challenge.  For me, murukku means the kai murukku, which needs some expertise to make. My amma is an expert on that. More on that murukku in a later post. I must admit, this month's ICC was a breeze for me. It must have been a real challenge, if she had chosen the kai murukku. Though I make muthusaram, the recipe given by Valli was different from what I make. I found this recipe simpler with few ingredients.

Srivalli had given the ratio of Rice to Urad dal as 4:1. Since I had ground more quanity of rice, I measured 2 cups of rice flour and proceeded with the making. Proportinaly I took urad dal flour too. For those of you who are not starting from scratch, this measurement might be useful. Apart from this, I followed her recipe. When ever I make murukku of this kind, I directly press into the oil. This time I wanted to try making the concentric circles kind and tried my hand at that. It was easy, but time consuming. After making around 10 numbers that way, I felt back to my old ways.






2 cups of rice flour - Soaked, shade dried and powdered

1/3 cup f urad dal flour - Roasted and powdered

1 1/2 tblspn of butter

Cumin seeds - 1/2 tspn

Sesame seeds - 1/2 tspn

Hing - a small piece soaked in water

Water to make the dough

Take both rice and urad dal flour in a wide vessel.  Add salt, butter, cumin and sesame seeds. Mix well. I used the solid hing. So I soak it in water for half an hour . Add the hing water. Gather everything well to get a crumbly mix. Slowly add water to get a soft dough. If too much water is added, then you will have trouble pressing into oil. The dough will keep breaking while you press.



Heat oil in a kadai and when the oil is hot, press into the oil and cook over medium flame. Gently turn the murkkus with a slotted spoon and cook till it is golden in color. Drain on absorbent paper and when cool, store in airtight container.  If you have both the flours ready, then its really easy to make. The only problem with this murukku is that it gets over in the same speed its made.








16 comments:

  1. Has come out nice,I like that chakkli shapes!!

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  2. We usually add little coconut milk to the dough. Love the shape of mullu murruku!

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  3. Wow.. it has come out so neat and nice. I love this muruku so much :)

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  4. I used the thaenkuzhal plates! You've tried in the muththusaram:) Just shows it turns out this beautifully crisp and yum if the recipe is right:)

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  5. Murukkus turns out superb..beautiful work!

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  6. Thank you all for the lovely comments.
    Cham, adding coconut milk is a nice idea. It sure will add to the flavor.

    Lathakka, agree with you. I chose muthuswaram achu becoz I make thenkuzhal often.

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  7. Yours have come out so well.....can u make kai murukku? my ammamma is an expert at that, but somehow i never got the hang of it.

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  8. Beauties:)

    I too used to make kai murukku alongwith Mummy when I was young. Lost practice and inclination! I don't even attempt these anymore. Maybe this Diwali!!

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  9. Crunch crunch i would eat them like that if i could grab few from my screen.

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  10. murukku came out well in perfect shape nice

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  11. yum, yum muruku. perfect :)

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  12. Yum, crunchy murukku. Perfect with tea/ coffee in this weather? :)
    I also make mine straight in the oil, like muthusaram. :)
    Haven't made kaimurukku in ages. Do you have a good failproof recipe for this?

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  13. Dear,

    http://www.kitchentantra.com/2009/09/plagiarism-updated.html

    Malar

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  14. Murukku has come out so.. well.

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  15. Thanks jayasree, it looks great!

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