Monday, October 17, 2011

Thenkuzhal murukku | Diwali snack recipes

Thenkuzhal-murukku-recipe_1
      Thenkuzhal murukku will be the main diwali snack in our households. My mom as well as MIL both make this in large numbers and store in large tins. It is very flavourful and crisp snack. I still remember my childhood days,when my mom makes this one week before diwali. From that time the festive mood will start.

    As kids, which part excites us more is while making this murukku, the last batch my mom takes out when it is half-done. That murukku will be so white and soft. Though she will give only one each that way, we love it very much and wait when my mom will finish making murukku and make this ‘aravekkaadu murukku’ – which means half cooked murukkus Day dreaming. Even my MIL does the same and now too Vj loves it,so I make sure I reserve one for him and one for myself.    Unlike Kai murukku,we don’t roast urad dal that golden. We will always do it very slightly for this thenkuzhal. The recipe is more common. All of us do the same way. But here is my recipe anyways.
Thenkuzhal-murukku

Thenkuzhal recipe

Recipe Cuisine: Indian  |  Recipe Category: Snacks
Prep Time: 5 mins    |  Cook time: 25 mins    Makes: 20

Ingredients

Rice flour/ Idliyappam flour - 2 cups

Urad dal flour - 1/4 cup

Butter + Oil - 3 tblsp

Asafoetida - 1/4 tsp

Jeera or sesame seeds - 1 & 1/2 tsp

Salt and water - As needed

Oil - For deep frying


Method

  1. I used store bought urad dal flour. So I slightly dry roasted(you can skip this too) in a pan with out changing its colour. Mix flours,butter (melted),oil,asafoetida,jeera,salt well and then add water to make a non sticky dough with no cracks.
  2. tk1
  3. Heat oil in kadai apparently, enough to deep fry the murukkus.Fill the murukku press with this dough with murukku hole plate. I always grease some laddles and make murukku first in that then drop them in oil. This way we can make decent shapes also our hands wont feel the heat. Deep fry in medium flame.
  4. tk2
  5. Cook both sides till the ‘Shhh’ sound ceases and murukku turn golden in colour. Drain in paper towel and cool down completely before storing them in airtight containers.
  6. tk3

Notes

  • Make sure you keep the dough covered through out to avaoid drying of the dough.
  • Even if you want to make in large numbers, do it in batches. As if you make more dough and keep for while you make murukku, the last batches tend to get fried in deep golden colour,so colour may be different.
  • Make sure the rice flour you use is fine in texture. Other wise the murukku will break. Even if the urad dal powder is less, the murukku will break.
  • For this murukku my mom says its not necessary to fry urad dal / urad dal flour. They just give rice and urad dal to the mill and get it ground and make murukku. So if you get ready-made urad dal flour at stores, you can use it as such too.
  • If you add more urad dal powder, then colour will vary. Also takes long time to cook and crispiness also reduces. But only if you add very much more than the mentioned ratio. Approximation works fine.
  • Butter give whiter colour and crisp texture(mom&MIL says so)
  • Make sure you deep fry in enough oil,otherwise the murukku,if touches the bottom of the pan will lead to un even browning.
  • After few batches, you may want to top up more oil for frying,as it gets absorbed.
           This will be tasting great for weeks, you can enjoy for so many days when stored in airtight containers. The middle inside of the murukku has hole,which makes it light and crispy. May be that’s why they named as thenKHUZHAL ?

thenkuzhal-diwali-snacks


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66 Stars(comments):

  1. Makes me nostalgic. Love the aravekkadu murukku. All these days thought I was the one to keep loving it. Nice clicks Raji.

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  2. I made this 2 days back still craving for some..looks so good. Feel like grabbing it from the screen...crispy and perfect

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  3. i remember my childhood days my mom makes this every fortnight and we all love the bothe half cooked and crispy murukkus. nicely done and clicked.Useful tips for beginners

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  4. Recipe is too Gud and it turned Out perfect...Lovely lovely clicks...

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  5. Ohhhh soooo beautiful nd lovely clicks...Perfect tea time snack.Crunchy munchy.

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  6. I just planned to prepare this week..Usually my mother in law prepares the dough and i help her with the rest.. this time its all me and ur instructions have relaxed me.. :) Murukku looks very crunchy and love the first click

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  7. I thought u had already posted this recipe....i love these murukku very much..looks perfect

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  8. wow!!looks perfect!!

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  9. never tried murukku...want to try but im really afraid...but cing urs this is very simple. murukku looks perfect!second pic looks superb!!

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  10. my absolute favourite! thanks for the recipe!

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  11. Mmmm...so amazingly tasty recipe...sounds great..;)
    Tasty Appetite

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  12. My fav thenkuzhal, looks super crispy and addictive..

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  13. Have to do next week .Nice , tempting clicks.Drooling !!

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  14. Crispy & just too tempting!!! Pass me some ppppleeeaasseee!!!
    Prathima Rao
    Prats Corner

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  15. we make this on Ganesh chaturthi. Lovely clicks.

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  16. Lovely clicks makes me crave for some right now:):)

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  17. சூப்பர்ர்ர்ர்ர்ர்ர்ர்ர்ர் தேன்குழல்.....இனிதான் செய்ய ஆரம்பிக்கனும்..இப்பவே செய்து சாப்பிடனும்போல் இருக்கு!!

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  18. wow! perfect and very inviting! Crunch crunch!

    If you want you can link this recipe to my Diwali Event!

    CHECK OUT My DIWALI Event and Recipes
    100 Friends/Followers & GIVEAWAY

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  19. Hi Akila,

    I saw murukku press in Mustafa day before sterday...If not its there in Jyothi stores too..

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  20. looks perfect raji, its true everyone's favorite recipe

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  21. Murrukus look simply delicious and crunchy.
    Excellent preparation.

    Deepa
    Hamaree Rasoi

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  22. Hi,

    Lovely write up on good old murukku. I liked the detailed notes on each of the problem areas, and your hints. Very well written and well photographed.

    Thanks.

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  23. so well made. wish could have done it the same way like you

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  24. Raks. . that araivekkadu murukku was my favorite.. oily but chewy and so good.. my paati always made that. I also make thenkuzhal regularly for Deepavali.

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  25. looks so crunch and tasty.

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  26. Superbly done thenkuzhal.Luks crisp and crunchy.Seems like U r celebrating Diwali daily.

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  27. Superb...Crystal clear pictures and explanation. I going to forward your recipes to all my friends who are asking diwali recipes. :-)

    Cheers,
    Uma

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  28. love it dear! and looks awesome too!

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  29. this is perfect murukku....I am making this too to Diwali! :)

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  30. Good to see ur palagaram recipes...I am really tempted to try them...

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  31. Crispy & flavourful snack...perfect colour nice clicks...

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  32. I want you to parcel a huge pack of this to me. if I was living in S'pore every time you posted something i would run to your place to get my share :-)

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  33. wow Raji looks mouthwatering ..yummy:)

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  34. Thenkuzhal muruku is truly eye catchy. I can munch it at any time raji. You have made it so perfect.

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  35. Love this snack, looks perfect!

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  36. Raji murukku, sweets whatever you did parcel me some ..ore diwali kalai kattiduchu :) The thenkuzhal looks perfect.

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  37. Lovely simple click yet very inviting! Thenkuzhal is such a simple recipe yet so perfect as a kids snack!

    Shobha

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  38. Looks delicious. Would love for you to share your pictures with us over at foodepix.com.

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  39. hi Raks,

    I tried the mullu muruku instead of thenkuzal. But i taken only the measurement you given. The muruku came out amazing. My hubby surprised and appreciated.. Credits to you :). Thanks a lot. keeps on rocking

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  40. my wife does not know the preparation of murukku. but she knows and learns from the guidances thanking you.

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  41. I used the same recipe for mullu murukku. It came out really well.

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  42. HEY RAJI CAN U JUST TELL ME HOW MANY THENKUZHAL WILL COME IN YR MEASUREMENT... AND ALSO I NEED TO PREPARE 25 ..TELL ME THE PROPORTION OFRICE FLOUR AND URAD FLOUR??????????

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  43. This one gives around 18-20 murukku. So 3 cups rice flour and urad dal flour 1/4 cup + 1/8 cup. You will get 30 murukkus.
    If you have a cup that measures 1/4 cup, half of it will be 1/8 cup...

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  44. NICE ONE. JUST DID THIS. PERFECT. PREVIOUSLY I USED TO PUT PAYATHHUM MAAVU ALS0 . JUST TRIED THIS ONE CAME OUT GUD.

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  45. Hi !
    I tried this today and it came out good. Thank you for sharing the recipe and your wonderful step by step pictures make it so much easier!
    You have a wonderful blog , thanks for all your hard work, it is greatly appreciated!

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  46. Tried it today, came out well and crispy! Thanks..

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  47. Made it today for my son. Nalllaaaa vandhuchu - thanks

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  48. வறுத்த உழுத்த ம்மா வா பச்சை மாவா

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  49. The thenkuzal breaks while I pressed it and also breaks while cooking. What am I missing here raks.?

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  50. If flour is coarse or too much fat - butter or oil in the dough is the reason

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  51. Hi, I made this today but I think I did not add enough salt. the thenkuzhal is tastes very bland. Is there anything I can do to fix it?

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  52. you can try making manoharam. Make jaggery syrup until you are able to form a hard ball (Hard ball consistency) and add broken pieces of thenkuzhal to it, roll it like pori urundai.

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  53. Can i try this recipe using healtg mix...if yes is urad dal necessary

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    Replies
    1. I dont think u need urad dal.

      Delete
  54. Hi raji,
    I dont understand butter+oil proportion . both equal proportion ? (1.5tbsp and 1.5tbsp? )
    I didnt get the part.

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  55. Which oil to use for frying? Is Kadalai ennai better ? Peanut oil

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  56. Is peanut oil good for making this?

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  57. Can we add chilli powder to this? Thanks

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  58. Tried this for Gokulashtami. Came out well. Thanks

    ReplyDelete

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