Thursday 29 August 2013

Murukku/Thenkuzhal-South Indian Delight/Diwali Special/Gokulashtami Special

Murukku is a very famous and authentic South Indian[Tamil Nadu] snacks prepared during special occasions like Diwali, Krishna Jayanthi etc. Murukku means twisted in Tamil and made from rice and urad dal flour. There are different varieties of murukku like mullu murkku, thengai paal murukku(coconut milk), Kaara murukku, butter murukku etc.

This murukku is especially prepared in large quantities and shared with friends and families during Diwali. It stays fresh and crunchy for 3-4 weeks when properly stored in airtight containers. Whenever I make murukku, I get reminded of days when my mom prepares snacks during Diwali. Usually Diwali preparation starts a week before with shopping and making an array of sweets and snacks. I made this simple and quick Murukku for Krishna Jayanthi yesterday, so I am sharing it with you all. Meanwhile, do check out other interesting Diwali Sweets and Diwali Snack varieties here.

Here’s how to make Murukku/Thenkuzhal with step by step photos…

4 cups
Urad dal flour
1 cup
Sesame seeds
1 tbsp
One pinch
Butter unsalted [melted]
3 tbsp
As needed
For deep frying


Dry roast the urad dal in a kadai until slightly golden colour in a medium flame. Keep stirring continuously to avoid burning the dal.

Cool the urad dal completely and grind it in a dry mixer to a fine powder. Sieve the urad dal flour and keep it aside.

In a deep bowl mix rice flour, urad dal flour, salt, sesame seeds, asafoetida, butter together well. The butter should be spread evenly throughout the flour.

Now add the water little by little and make soft and pliable dough. 

Heat oil in a kadai for deep frying the murukkus. Grease the murukku press  with oil. Fill the murukku press with dough and close it tightly.

Check if the oil is hot enough by dropping very small piece of dough, if it floats on top immediately with a sizzle then the oil is ready.

Press the murukkus on clean ziplocks or on a Jalli karandi and transfer it to the oil as shown in the photos. But I press the murukkus directly in to the oil.

Cook on both sides until the ‘shh’ sound stops. Remove it from oil and drain it on a paper towel.

After the murukkus cool down, transfer it to an airtight container. These murukkus stay good for about 4 weeks.

Similarly make murukkus with rest of the dough and store them for later.

Super crispy and crunchy murukkus are ready to be enjoyed.

  • Keep the dough covered to avoid drying of the dough.
  • I have used sesame seeds you replace it with cumin seeds as well.
  • When making in large quantities do it in batches. After mixing the all the flours and ghee together, separate the flour to two or four portions and then add water to one portion at a time and make the murukkus.
  • If you are very conscious about adding butter, you can replace half the butter with oil and make the dough.
  • When you break open the murukku you will see a long tubular hole running throughout the murukku which indicates your murukku is perfect.
  • I have used murukku acchu with one hole because I left the three hole acchu back in India, you can use three holes acchu for this murukku.
You can also use different acchu with many holes and make murukku for small babies like the one as shown in the photo.

Thank you all for visiting my blog, please come back again for more delicious, authentic and traditional recipes of South India.

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Until then I am signing off…


  1. superra parcel pls!!

  2. Wow.. dearie.. this sounds fantabulous :)Crispy crunchy murukku :)

  3. wow super tutorial Priya.I love those thenkuzhal muruku

  4. Perfect and tempting murukku..done it beautifully...Pass me some :-)

  5. Yummy murukku..well done....perfect with a cup of tea....nice clicks.

  6. wow wow priya murukku have come out of crispy and yummy :) loving it !! love the pictorials very well explained dear !!

  7. இதை நாங்கள் தேன்குழல் என்போம். வாய்க்கு ருசியாக கரகரப்பாக மிருதுவாக இருக்கும். படங்களும் செய்முறையும் மிகவும் அருமை. பாராட்டுக்கள். வாழ்த்துகள். நன்றிகள்.

  8. Superb murukku so perfectly made... i have one post in draft so waiting to bring it to light ;) your version is really perfect love it

  9. Nice that they can be stored for a long time, nice snacks for people like me who are always munching...
    But its a little difficult to make so i need to show this to my mum..
    Keep in touch,

  10. murukkus r looking very crunchy n fantastic....

  11. Crispy and fantastic muruku... yet to try one...

  12. Murukku looks so tempting .loved your detailed recipe.

  13. crispy snack recipe, perfect with tea :)

  14. Looks crispy, God Krishna might have loved it!!

  15. my fav..oh..ur tempting me 2 try this again...hmm..send me sum plz da.

  16. Beautiful Murukkus! Very well made Priya

  17. awesome step wise pictures..keep rocking Priya...

  18. Perfectly made murukku dear.. This is my all time favourite.. Send me some..

  19. Love this crispy beauties very much, u r pulling me to make some soon.

  20. I am so tempted over the crispy crunchy murukku you have shared. Our fav but its kept only for Deepavali. Nice and maybe this year I should try to make it, after all I have your step by step guide.

  21. Delicious and inviting. Pics look great.

  22. Wow very crispy mukuru Priya .....I love this....

  23. Murukku looks really yummy!

  24. Mouthwatering dear, looks so crispy and yummy.

  25. Wonderful murukku with step-by-step clicks. Great suggestions for new start-ups :)

  26. Thank you very much everybody for all your wonderful and crunchy comments...

  27. Perfect looking murukku dear.. Looks fab :)

  28. என் தொடரின் பகுதி 42, 43, 44 தங்களின் மேலான கருத்துக்களுக்காகக் காத்திருக்கின்றது. வரும்போது நிறைய [ ஒரு கிலோவுக்குக் குறையாமல் ] ரிப்பன் பக்கோடா எடுத்துண்டு வாங்கோ, ப்ளீஸ்ஸ்ஸ்ஸ்ஸ்ஸ்.

  29. They look superb ! kalakureenge !


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Priya Anandakumar