Kerala Thenkuzhal

by sowmyaanilpillai
A different variety of murukku
Print Recipe
Votes: 5
Rating: 4
You:
Rate this recipe!
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Cuisine Kerala
Prep Time 30 minutes
Servings
people
Ingredients
Votes: 5
Rating: 4
You:
Rate this recipe!
Instructions
  1. Wash white rice, green gram and Bengal gram.
  2. Drain and grind them to a fine powder.
  3. Sieve the mix so that lumps and grains can be discarded.
  4. Mix together the above powder, cumin seeds, sesame seeds, asafoetida, salt and little water to make a paste of it.
  5. Use the star holed achu in the murukku maker and place a portion of the above paste into it.
  6. Heat oil in a pan or a kadai.
  7. Squeeze the paste into the hot oil very few at a time.
  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.
Share this Recipe

Related Posts

5 comments

curryadmin
meera October 31, 2005 - 12:00 am

crunchy and tasty

Reply
curryadmin
vani September 13, 2005 - 12:00 am

good snack

Reply
curryadmin
sowmya anilpillai November 15, 2005 - 12:00 am

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

Reply
curryadmin
maya mohan October 31, 2005 - 12:00 am

can we use perumjeerakam?

Reply
curryadmin
Raghu October 31, 2007 - 12:00 am

Thanks for this.

Reply

Leave a Comment