The main preparation during Deepavali which is most commonly liked by all is Murukku. My recipe has nothing to do as i am using store bought Murukku Flour , the actual process involves grinding rice and urad dal. But nowadays it is easier to use ready made murukku flour . In my childhood my Grand mother used to make Murukkus which is also called as thenkuzhal in large amounts . For that she shifted the gas stove to the floor and used to sit and make for her house, ours and my aunty’s house . All the murukkus will be of perfect shape and size . Making murukku is thrilling for me , except that i have to stand and make it for 1 to 3 hours depending on the amount of flour we use as nowadays we have fixed gas stoves . The half cooked Thenkuzhal is my father’s favourite . i used lingam brand Murukku flour which is very popular here. Now for the preparation.
Murukku Flour – 500 gm
Cumin seeds – 1tbls
Ajwain -1 tbls
Hing powder – 1 tsp
Butter -2 tbls
Salt – ¼ tsp (as the flour i used contains salt )
Ice cold water -1 cup
Mix the salt and all spices to the flour in a big vessel.
Melt the butter and add to this flour .
Add ice cold water , little by little and the process of kneading is important as we have to apply some pressure and make it into a stiff dough .
And also later while pressing in moulds it should be easy for you to press.
Now heat oil in a wok.
Make sure that the temperature of the oil is maintained well so that it is not smoking . In one batch you can fry three murukkus.
Turn them to the other side when the sizzling sound ceases and wait for the bubbles to subside . Drain them in a tissue paper .
Break them to see their crispness .
And if needed increase the frying time for the later batches. Store in air tight containers when cool.