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A different variety of murukku
Published On: 12 Sep 2005
English: Green Gram
tamil: Pachai Parupu / Payatham Paruppu / Pasipayir
telugu: Pesaru Pappu / Pesalu / Pacha-Pesalu
kannada: Hesare / Hesurubelae / Idi Hesuru
hindi: Sabut Mung
Marathi: Mung / Hirave Mug
Oriya: Muga / Biri / Jhain Muga
Punjabi: Mung / Moongi
for more details, click the name of the ingredient
English: Bengal Gram
telugu: Sanagalu / Sanaga
kannada: Kadale / Chana
Oriya: Buta / Bata
Punjabi: Chole / Channa
Bengali: Laban / Noone
English: Cumin Seeds
tamil: Seerakam / Jeerakam
telugu: Jeelakara / Jidakara / Jikaka
hindi: Jeera / Jeeru / Safaid Jeera / Zeera / Shimai Shombu
Bengali: Jeera / Zeera / Safed Jira
Gujarati: Jeeru / Jiru / Safed Jiraun
Konkani: Jeerey / Jeren
Marathi: Jeera / Jeregire
Oriya: Jira / Jeera
Wash white rice, green gram and Bengal gram.
Drain and grind them to a fine powder.
Sieve the mix so that lumps and grains can be discarded.
Mix together the above powder, cumin seeds, sesame seeds, asafoetida, salt and little water to make a paste of it.
Use the star holed achu in the murukku maker and place a portion of the above paste into it.
Heat oil in a pan or a kadai.
Squeeze the paste into the hot oil very few at a time.
:- The shape of murukku is just like small bamboo shorts.:- The oil in the kadai should be very well heated before the mix is poured.:- If crowded, the fries won`t cook very well as the oil temperature will come down. So, put only 10 nos at a time.
Thanks for this.
Perumjeerakam has an overpowering taste,so too much of it need not be flavourful,It is better to use jeera .Happy cooking
it is good
crunchy and tasty
can we use perumjeerakam?
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