Curd murukku or Thayir murukku is a spicy, crispy and flavorful snack made with curd. You can prepare for this Diwali snack. The green chilli paste and curd goes well together and makes this savory snack really flavorful.
We always make something to much on for Diwali, thayir murukku is a perfect one if you have not tried before.
I have also posted other interesting murukku recipes in my website, do check it out. Check out my Diwali recipe index to browse more choices.
[feast_advanced_jump_to]Ingredients
This is the first time I am using green chilli in murukku and totally loved the flavor it lends to the murukku. Check out the ingredients
- Rice flour
- Urad dal flour
- Green chillies
- Curd
- Sesame seeds
- Ghee
See recipe card for full list and quantities.
Instructions
1. Take 10-12 green chilli firstly in a mixie (blender) with salt (I used 1 teaspoon heaped).
2. Add 2-3 tablespoon of water and grind to a paste. Set aside.
3. After that take a mixing bowl. Add rice flour, urad dal flour, sesame seeds, 2 tablespoon of ground chilli paste, curd and ghee.
4. Mix well first.
Then add water little by little to make a smooth, soft dough.
Too tight dough will be difficult to press through. So make a fairly soft dough.
5. Take murukku press and fit it with thenkuzhal plate. Fill the dough in it.
6. Press in hot oil directly.
7. Fry in low flame. Once bubbles reduce and you could see murukku on surface, flip it.
8. Continue cooking in medium flame until golden.
9. Drain over paper towel. Repeat to finish.
10. Regulate the heat as needed but cook in low to medium flame for perfect looking color.
Substitutions
Here are some suggested substitutions you may be looking for:
- Green chilli – instead of green chilli, you can use red chilli powder in the dough. My preference is green chilli as I am loving the flavor best.
- Ghee – Use 2 teaspoon of hot oil in place of ghee to make it vegan.
- Kid’s friendly – Skip the spice part and make it tangy murukku.
Storage
Curd murukku will be good for a week in Shelf. If you are in cold region, I am sure it can easily stay good for 15 days in room temperature.
Cool down completely before storing in an airtight box.
Equipment
I used my small murukku press that I got as gift form my MIL. This has smaller holes in the plate, which means crispier and whiter murukku comparatively.
You can definitely use your own choice of murukku press (screw type/ gun type or manual pressing type) as well as any shape (star plate or the clover type)
If you are a beginner, I would suggest to start with screw model as it is one of the easiest to squeeze. Check this out Murukku press (Amazon affiliate link)
Top tip
- Always fry the murukku in medium or low flame for whiter results. But regulate the heat now and then so that the oil temperature is not too low. Otherwise it may drink too much oil.
- Make sure to knead the dough on softer side not tight to let the squeezing process easier.
- Let there be enough oil so that the murukku does not touch the bottom while frying which may lead to brown spots.
- I like to use flat bottom kadai as it is best for even colored murukku.
My notes
I tried this recipe from here. It had simplest instructions and loved the varieties. I have been eyeing on Instant ulundu murukku next 🙂
Usually I use Baba’s Idiyappam flour available in Singapore which gives best crispy as well as whiter murukku.
It’s because of the fact that it is a processed flour and finest in texture, not at all coarse.
But this time, I used Brahmins idiyappam flour and my homemade urad dal flour. It was both coarse and my murukku broke while squeezing.
To troubleshoot, I added little Erawan rice flour which I had in stock. It is also very fine flour so it helped my binding together. I fixed and got murukku in shape finally.
FAQs
Murukku breaks in oil:
Mainly because flour is too coarse. Make sure to buy finest flour for good binding.
Now a days even urad dal flour is available readymade. You can buy it and roast slightly and use as it helps binding the flours better.
If using homemade make sure to powder finely like a talc.
Turns dark:
Cook in low flame or medium flame for long time. Do not try to cook fast in high flame.
Do not let the dough stand for long time. Even if you want to make large quantity, do it in small batches.
One more reason, roasting urad dal flour too much.
Lesser possibility is due to rice flour’s quality.
Hard:
Murukku turns hard mainly because you take out from oil too soon. If it is not fried inside (soft) as it cools down, it will harden eventually.
So wait patiently until the bubble and sound ceases.
Lesser possibility is due to rice flour’s quality.
Dissolves in oil:
Too coarse flour, not enough water in dough or not enough binding (urad dal flour)
If you add too much ghee/ oil or any fat in dough it may dissolve.
Recipe card
Curd murukku | Thayir murukku
Ingredients
Instructions
-
Take 10-12 green chilli firstly in a mixie (blender) with salt (I used 1 teaspoon heaped).
-
Add 2-3 tablespoon of water and grind to a paste. Set aside.
-
After that take a mixing bowl. Add rice flour, urad dal flour, sesame seeds, 2 tablespoon of ground chilli paste, curd and ghee.
-
Mix well and then add water little by little to make a smooth, soft dough. Too tight dough will be difficult to press through.
-
Take murukku press and fit it with thenkuzhal plate. Fill the dough in it.
-
Press in hot oil directly.
-
Fry in low flame. Once bubbles reduce and you could see murukku on surface, flip it.
-
Continue cooking in medium flame until golden.
-
Drain over paper towel. Repeat to finish.
-
Regulate the heat as needed but cook in low to medium flame for perfect looking color.
Video
Notes
- I ground chilli with 1 teaspoon heaped sea salt and then adjusted in dough. You may not use up all the chilli paste, first grind and then take required.
- I thought next time I should try grinding chilli, curd and salt so that it will be easier.
- Always fry the murukku in medium or low flame for whiter results. But regulate the heat now and then so that the oil temperature is not too low. Otherwise it may drink too much oil.
- Make sure to knead the dough on softer side not tight to let the squeezing process easier.
- Let there be enough oil so that the murukku does not touch the bottom while frying which may lead to brown spots.
Food safety
- While handling oil, in hot temperature, always be careful. If in case you come in contact with hot oil in skin, show it under running water or cold water until burning sensation stops.
- First batch, always stand at safe distance to avoid any oil spillage.
- Never leave the stove un-attended.
- Do not roll the murukku dough and add to oil, it may burst.
The post Curd murukku recipe | Thayir murukku appeared first on Raks Kitchen.
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