Saturday, January 31, 2015

Coconut Murukku Recipe | Thengai Mullu Murukku Recipe

Mom is fond of mullu murukku and she makes it in bulk and stores it always. I have already posted her murukku recipe here. I brought amma's murukku press to chennai when I went home the last time. I wanted to use it efficiently as amma does. I saw this recipe in one of the paper cutting Mom preserved. I gave it a try and it was a super hit. Jany tasted it while I was preparing and he told it is very crispy and flavourful than the normal murukku. The coconut masala added to this murukku gives a lovely aroma to the murukku. Here, we go for the recipe:
Ingredients:
Rice Flour - 2 cup (finely ground and roasted rice flour)     [Homemade rice flour towards the end] 
Black sesame seeds - 1 tsp
Salt - as required
Boiling water - as required
Oil - To deep fry
For the Coconut Masala:
Grated Coconut - 1/2 cup
Cumin seeds - 1/2 tsp
Garlic - 4 to 5 cloves
Shallots - 4 to 5
Method:
1. Grind the items under 'For the Coconut Masala' to a smooth paste in  the blender. Roast the rice flour in a wide pan.
2. Add the ground masala paste and mix everything together. The mixture will be crumbly in texture. Add boiling water little by little to the coarse mixture and form a smooth dough.
3. Add the sesame seeds and mix well again. The dough should be kept covered with a wet cloth until you fry. In a murukku press insert the star pattern at the bottom and add the dough.
4. Heat oil in a kadai and once it is hot enough press the murukku on it. Cook in medium flame.
5. After it turns golden brown, drain it in a tissue paper. 
After it is cooled, store it in a airtight container. Serve it with coffee as a evening snack.
Points to remember:
  • Take care not to burn the rice flour while mixing with the coconut paste, it spoils the flavour of the murukku.
  • If the dough becomes dry, it will be difficult to press the murukku. Cover the dough with a damp cloth until you fry.
  • The onion, garlic and cumin gives great aroma to the murukku so don't skip it.
  • You can use store brought idiyappam flour for this recipe.
Recipe for Homemade Rice Flour:
If you prepare it in home, soak the raw rice for 2 to 3 hours. Then drain the water and dry it in a cloth to remove the remaining water content. Then grind it in the blender until smooth. Sieve it once and then roast it in a dry pan until nice aroma comes.
Warm Regards,
Happy's Cook - Divya

5 comments :

  1. very interesting to add onion looks perfect...

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  2. didnt know that muruku is made up of coconut looks yumm

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  3. Love this murukku.A very differnt murukku must be very crunchy.

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  4. Wow! This is indeed interesting. I never make my own muruku; would love to try on this one. thanks!

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  5. crispy one! Love to take this murukku with hot and strong tea!
    Please link your recipes to my event
    http://remyasean.blogspot.in/2015/01/first-blog-anniversary-and-giveaway.html

    ReplyDelete

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