THENKUZHAL MURUKKU, MANUKUPPU

Thenkuzhal Murukku is a popular savory snack usually made for festivals especially for Diwali and Krishna Jayanthi. It’s a crispy and tasty snack made using rice flour and urad dal flour.

Murukku derives from the Tamil word for “twisted”, which refers to its shape. Murukku is typically made from rice flour and urad dal flour. Murukku is especially popular in the states of Karnataka (where it is called chakli), Tamil Nadu,
Kerala, Andhra Pradesh. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including Singapore, Fiji, and Malaysia.

Ingredients & Preparation

Murukku is typically made from rice and urad dal flour. The flours are mixed with water, salt, chilli powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep fried in vegetable oil.

Depending on the region, there are several variations of the thenkuzhal murukku. Manukuppu Ma is the basic flour made out of lentils such as moong dal and chana dal along with rice and stored to make various types of murukkus.

Lagu Manukuppu

Ingredients:

Rice ¼ padi

Urad dal/black gram ¼ padi

Salt ½ palam

Sesame seeds crushed 6 palam

Butter 1 and ½ palam

Method:

● Clean and drain ¼ padi rice. Spread it in a cloth and dry it. Mix black gram with the dried rice and grind it in the grinder. Add powdered salt and ground sesame seeds along with the butter in the ground flour and knead it with enough water. Do the same as in Plain manukuppu flour style recipe.

● You can dry the rice in the shade and fry it until slightly hot. Grind it in the machine and
store it in the container as flour.