Crispy Thenkuzhal Murukku – Traditional South Indian Snack Recipe

Thenkuzhal Murukku Recipe – South Indian Snack

Thenkuzhal Murukku is a delightful and crispy South Indian snack that is typically enjoyed with a cup of hot tea or coffee. Made with a combination of rice flour, urad dal flour, and flavorful spices like cumin seeds and asafoetida (hing), these crunchy spirals are the perfect snack for any occasion. They are easy to make, yet packed with a delicious taste that will transport you to the heart of Tamil Nadu. Here’s a step-by-step guide to preparing this traditional snack.

Ingredients

Preparation Time: 10 minutes

Cooking Time: 45 minutes

Total Time: 55 minutes

Servings: 4

Cuisine: Tamil Nadu

Course: Snack

Diet: Vegetarian

Instructions

1. Prepare the Dough:
   Begin by heating a small amount of sunflower oil or ghee in a wok or kadhai. This will be used to make the dough, and it needs to be hot to give the Murukku its signature crispiness. In a large mixing bowl, combine the rice flour, urad dal flour, cumin seeds, and asafoetida (hing). Add salt to taste and mix everything thoroughly.

2. Make the Dough:
   Gradually add water to the flour mixture. Start by adding a little water, then mix the flour and water until you achieve a dough-like consistency. Continue to add more water in small amounts until you have a firm yet pliable dough. The dough should not be too soft or too stiff. It should be smooth and easy to work with.

3. Shape the Murukku:
   Take a portion of the prepared dough and place it in the Thenkuzhal press. Keep the remaining dough covered to prevent it from drying out. Close the press and apply light pressure on the handles. As you press the dough, swirl the press to form a rough circle, creating a spiral shape. Gently slide the Murukku into the hot oil.

4. Fry the Murukku:
   Fry the Murukku on a low to medium flame. It should sizzle gently as it fries. Fry them until they turn a crisp, light brown color. This process takes around 5-7 minutes per batch, so be patient and ensure they do not burn. Once done, remove the Murukku with a slotted spoon and place them on an absorbent paper to drain any excess oil.

5. Fry the Remaining Dough:
   Continue this process with the remaining dough. For the last bit of dough that cannot be pressed into the Murukku shape, form small dough balls by hand and deep fry them in the oil until they are golden brown and crisp.

6. Cool and Store:
   Allow the Murukku to cool down completely before storing them in an airtight container. This helps retain their crispiness and freshness for a longer period.

7. Serving Suggestions:
   Serve your Thenkuzhal Murukku as a savory tea-time snack alongside a hot cup of Masala Chai or South Indian Filter Coffee. They make for a perfect accompaniment to your favorite beverage and are sure to be loved by everyone.

Tips for Perfect Thenkuzhal Murukku

• Oil Temperature: It is important that the oil is hot, but not smoking. The Murukku should fry on a low to medium flame to ensure it gets crispy without burning.

• Consistency of Dough: The dough should be firm enough to hold its shape when pressed but soft enough to flow through the Thenkuzhal press smoothly. Adjust the water accordingly.

• Variation in Spices: You can experiment with other spices like black sesame seeds, carom seeds, or even chili powder for an extra kick, but the traditional cumin and hing flavor is what gives Thenkuzhal its authentic taste.

• Storage: These Murukkus stay fresh for several days when stored properly. Make sure they are completely cooled before sealing them in an airtight container to maintain their crisp texture.

Thenkuzhal Murukku is a timeless snack that captures the essence of Tamil Nadu’s culinary culture. Whether served during festivals, special occasions, or simply as a treat with your afternoon tea, this recipe will surely impress. Enjoy!