Kerala Thenkuzhal

A different variety of murukku

Kerala Thenkuzhal

A different variety of murukku

Category : Snacks, Pure-Vegetarian

By sowmya anilpillai

Published On: 12 Sep 2005

Rating: 4
8 Votes, 7 Reviews
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30 Minutes
Served : 6
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Step 1

Wash white rice, green gram and Bengal gram.

Step 2

Drain and grind them to a fine powder.

Step 3

Sieve the mix so that lumps and grains can be discarded.

Step 4

Mix together the above powder, cumin seeds, sesame seeds, asafoetida, salt and little water to make a paste of it.

Step 5

Use the star holed achu in the murukku maker and place a portion of the above paste into it.

Step 6

Heat oil in a pan or a kadai.

Step 7

Squeeze the paste into the hot oil very few at a time.

Step 8

:- 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.

sowmya anilpillai

Perumjeerakam has an overpowering taste,so too much of it need not be flavourful,It is better to use jeera .Happy cooking

shaila rajeev

it is good


crunchy and tasty

maya mohan

can we use perumjeerakam?


good snack



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