Murukku

 Murukku~For JFI – Festivals (Deepavali) & Festive Food: Diwali events.

A bright golden savory/snack from south, a regular at almost any home during Deepavali is Murukku. Made from rice flour and split gram flour, Murukku is a favorite among kids and adults alike. Among the Deepavali palagarams/snacks, Murukku holds a special place.

Amma made Murukku for every Deepavali and so does Athai. Amma mixed the flours with little salt and asafoetida, put some into the Murukku achu/press, pressed them into murukku`s and deep fried them in oil. She then stored them in airtight containers to distribute among family and friends on the day of Deepavali. It was a delight watching Amma make Murruku. We sat beside her helping and cleaning, while we ate the uncooked Mavvu /mixture and waited patiently to taste the first batch of our favorite fresh hot Murukku.

I have been making Murukku for Deepavali~ a favorite of my daughter and her friends.

List of ingredients:

1. 3 cups Rice flour
2. 1 cup split gram/pottu kadalai flour
3. 1 teaspoon salt
4. ¼ teaspoon asafoetida
5. 2 tablespoon butter
6. 2 cups water
7. oil for deep frying.

Procedure:

1. Seive the dry ingredients for the dough. In a vessel combine the mixture, butter and add add the water slowly to make a soft dough or like chappati dough, soft enough that it can be pressed through easily with the murukku achu/press.
2. Heat oil in a kadai. Test by dropping a pinch of dough into it - if it sinks, the oil hasn't become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.
3. Now take the dough and put the mixture in murukku achu/ press with the star hole. Make the murukkus in the shape shown in the picture on a white cloth.
4. Gently take them from the cloth and drop in slowly into the hot oil ( Be very careful while dropping them), flip the murukku after a while and remove when done~the froth or bubbles will subside as the murukkus are done. Make five to six at a time depending on the size of the kadai.
5. Remove and cool. Repeat the process till the rest of the dough is done. Cool completely and store in an air tight container.

Tips: A teaspoon of sesame seeds or cumin can be added to the mixture. A teaspoon of chilli powder can be added although traditionally this type of murukku is made without the chilli powder. Murukkus turn dark when the dough is kept for a long time. Therefore if the amount of rice flour is more than 4 cups then divide the dough mixture before adding water into proportionate parts ie if 8 cups is taken then divide the mixture into two parts and when first part of murukku is made then mix water to the second part and make murukkus. Always check for salt after the first batch.

Deepavali Sweets:

1. Boondi Laddu
2. Carrot Halwa
3. Kesari
   

Also Read~ Cuisines, Celebrations and Communalism by Gauri .