Mullu Murukku Recipe

Mullu Murukku Recipe

AuthorAnkita
Rating

Mullu Murukku is an authentic crunchy savoury from the Indian subcontinent, popular in Tamilnadu, Andra pradesh, Kerala and Sri lanka as well. It is very easy to make murukku by following these easy steps

From India, it slowly spread to other parts of the world where there is substantial Indian population.

Rice and Dhal Combination To Make Murukku :

There are a plenty of dishes, snacks and savouries that are made in the rice and dhal combination in India. One such delicious savoury is this 'Mullu Murukku' which is made of raw rice and urad dhal combination. You have hundreds of murukku varieties, of which this 'mullu murukku' comes under the top few types.

Mullu Murukku Name Implication : 

It got the name 'mullu murukku' from the tamil words 'mullu' (thorn) and 'murukku' (twisted). It is also commomly called as 'chakali'. This variety of murukku has a thorny look and texture and generally any type of murukku has a twisted shape. Therefore it is named as Mullu Murukku.

Mullu Murukku In Festivals :

Mullu murukku is the chosen savoury for all the special occasions and festivals in India. You can never imagine 'diwali' ,'Christmas' and 'onam' and 'janmashtami' without murukku in Indian households. Similarly, mullu murukku recipe is prepared for occasions like marriages, where people used to give it as return gift along with some sweets, and this tradition is followed through generations in India.

Uniqueness Of Mullu Murukku :

This murukku is quite interesting as it has spikes and is brown in colour. Mullu murukku is also called as 'mullu thenkuhal'. The rice and the moong dhal, chana dhal combination give an exclusive taste to this savoury.

The sesame seeds used in this snack gives a nice aroma and the butter gives the softness. The coconut milk added in this murukku gives an extra flavour that lingers in our mouth even after it is swallowed.

Let us see the traditional method of making this recipe from the Tamil Nadu cuisine.

ShareTweetSaveShare

how-to-make-mullu-murukku-recipe
Yields1 Serving

Mullu Murukku Recipe - Ingredients Required To Make Murukku 

 1 cup Raw Rice
 ¼ cup Moong Dhal (payatham paruppu)
 ¼ cup Chana Dal (Kadalai paruppu)
 1 tsp Sesame seeds (Ellu White Colour)
 2 tsp Unsalted Butter (oothukuli vennai)
 2 pinches Asafoetida or hing (perungayam)
 1 tsp Cumin seeds
 Cooking Oil as Required
 Salt as Required

Mullu Murukku Recipe - How To Make Murukku Recipe 

Grinding The Murukku Maavu (powder) - To Make Murukku
1

Wash a cup of raw rice and drain the water from it.

2

Spread it on a muslin cloth ad switch on the fan.

3

It should dry only in shade.

4

Let it dry for one or two ours completely.

5

After it is dried fully, transfer it to a container with a lid.

6

Meanwhile, place a `kadai` in the stove and dry roast the measured quantities of moong dhal and chana dhal one by one till they get slightly golden brown.

7

Switch off the stove and transfer it to a container and let it cool.

8

After it has cooled down, transfer it to the container with the rice and take it to a flour mill and grind it into a smooth powder (usually, in South India it is done in that way) as you get the powder more smooth in the flour mill than you grind it in the mixer at home.

Preparing The Murukku Maavu and 'Achu' - To Make Murukku
9

Take a cup of 'murukku maavu' and sieve it before use so that you get a fine powder without any crumble.

10

Take the 'murukku achu' (an exclusive equipment used in India for making murukku, idiyappam and other savouries) and wash and wipe it with a clean towel.

11

Grease it slightly with oil or butter.

Mixing The Dough To Make Murukku
12

Take the murukku maavu in a 'thambalam' (broad plate used for preparing anything in large quantity) and add the required salt to it.

13

Now add a tea spoon of sesame seeds and cumin seeds, and two pinches of asafoetida powder to it and mix everything well.

14

Now add the 'oothukul Vennai ' (a famous variety of unsalted butter in India) in the murukku maavu and knead gently with your fingers.

15

Subsequently have a glass of water by your side, and add little by little to the murukku maavu to make a smooth dough.

16

Let the consistency be similar to that of a chapathi (roti) dough.

Squeezing The Murukku Maavu To Make Murukku
17

Take the murukku achu (murukku maker) ready and firmly place the disc with a star shaped hole in it, which will be given along with the different shaped tiny plates with the achu.

18

Just take a small portion of the murukku maavu and fill it inside the bottom part of the murukku achu.

19

Place the top part over it and squeeze it with your hands over a 'jarini' (a circular ladle with pores used usually for frying) which is turned upside down.

20

You may need two jarinis at a time so that you can make it easily.

21

In case, if you do not have a jarini you can reverse small round plates instead.

22

Just squeeze the murukku maavu over the plates or jarinis and keep it.

23

Squeeze it in circular motion so that you get a tangled shape out of it.

Mullu Murukku Recipe - Frying The Murukku
24

Heat a heavy bottomed iluppai satti (a thick and heavy cast iron kadai used for making bakshanams i.e. sweets and savouries) in the stove and keep it in high flame.

25

Let it get heated for a few minutes.(5 minutes approximately).

26

Just put a pinch of dough inside the oil. If it pops up immediately you can ensure that the oil is ready for frying.

27

Gently drop the squeezed out murukku maavu from the plates or jarinis.

28

You can drop two or three at a time.

29

You will see the oil bubbling around the murukkus and now you can adjust the flame to medium mode so that the murukku get cooked up well inside.

30

Let it get cooked for a few seconds to a minute. When one side is cooked completely, just check whether the colour is golden brown, just flip the murukku to the other side.

31

Similarly, flip the other murukkus also.

32

Use the `jarini` throughout the process as it is convenient for frying.

33

When both the sides are ready take out from the oil and place it over a paper towel in a plate.

34

Similarly, fry the remaining dough and after it cools down store it in an air tight jar.

35

Serve it with a sweet and hot filter coffee.

Category,

Ingredients

 1 cup Raw Rice
 ¼ cup Moong Dhal (payatham paruppu)
 ¼ cup Chana Dal (Kadalai paruppu)
 1 tsp Sesame seeds (Ellu White Colour)
 2 tsp Unsalted Butter (oothukuli vennai)
 2 pinches Asafoetida or hing (perungayam)
 1 tsp Cumin seeds
 Cooking Oil as Required
 Salt as Required

Directions

Grinding The Murukku Maavu (powder) - To Make Murukku
1

Wash a cup of raw rice and drain the water from it.

2

Spread it on a muslin cloth ad switch on the fan.

3

It should dry only in shade.

4

Let it dry for one or two ours completely.

5

After it is dried fully, transfer it to a container with a lid.

6

Meanwhile, place a `kadai` in the stove and dry roast the measured quantities of moong dhal and chana dhal one by one till they get slightly golden brown.

7

Switch off the stove and transfer it to a container and let it cool.

8

After it has cooled down, transfer it to the container with the rice and take it to a flour mill and grind it into a smooth powder (usually, in South India it is done in that way) as you get the powder more smooth in the flour mill than you grind it in the mixer at home.

Preparing The Murukku Maavu and 'Achu' - To Make Murukku
9

Take a cup of 'murukku maavu' and sieve it before use so that you get a fine powder without any crumble.

10

Take the 'murukku achu' (an exclusive equipment used in India for making murukku, idiyappam and other savouries) and wash and wipe it with a clean towel.

11

Grease it slightly with oil or butter.

Mixing The Dough To Make Murukku
12

Take the murukku maavu in a 'thambalam' (broad plate used for preparing anything in large quantity) and add the required salt to it.

13

Now add a tea spoon of sesame seeds and cumin seeds, and two pinches of asafoetida powder to it and mix everything well.

14

Now add the 'oothukul Vennai ' (a famous variety of unsalted butter in India) in the murukku maavu and knead gently with your fingers.

15

Subsequently have a glass of water by your side, and add little by little to the murukku maavu to make a smooth dough.

16

Let the consistency be similar to that of a chapathi (roti) dough.

Squeezing The Murukku Maavu To Make Murukku
17

Take the murukku achu (murukku maker) ready and firmly place the disc with a star shaped hole in it, which will be given along with the different shaped tiny plates with the achu.

18

Just take a small portion of the murukku maavu and fill it inside the bottom part of the murukku achu.

19

Place the top part over it and squeeze it with your hands over a 'jarini' (a circular ladle with pores used usually for frying) which is turned upside down.

20

You may need two jarinis at a time so that you can make it easily.

21

In case, if you do not have a jarini you can reverse small round plates instead.

22

Just squeeze the murukku maavu over the plates or jarinis and keep it.

23

Squeeze it in circular motion so that you get a tangled shape out of it.

Mullu Murukku Recipe - Frying The Murukku
24

Heat a heavy bottomed iluppai satti (a thick and heavy cast iron kadai used for making bakshanams i.e. sweets and savouries) in the stove and keep it in high flame.

25

Let it get heated for a few minutes.(5 minutes approximately).

26

Just put a pinch of dough inside the oil. If it pops up immediately you can ensure that the oil is ready for frying.

27

Gently drop the squeezed out murukku maavu from the plates or jarinis.

28

You can drop two or three at a time.

29

You will see the oil bubbling around the murukkus and now you can adjust the flame to medium mode so that the murukku get cooked up well inside.

30

Let it get cooked for a few seconds to a minute. When one side is cooked completely, just check whether the colour is golden brown, just flip the murukku to the other side.

31

Similarly, flip the other murukkus also.

32

Use the `jarini` throughout the process as it is convenient for frying.

33

When both the sides are ready take out from the oil and place it over a paper towel in a plate.

34

Similarly, fry the remaining dough and after it cools down store it in an air tight jar.

35

Serve it with a sweet and hot filter coffee.

Mullu Murukku Recipe

Leave a Reply

Your email address will not be published.