Curd murukku recipe, Thayir muruku

Curd murukku | Thayir murukku recipe with step by step pictures and video, a simple murukku using rice flour and sour curd. Even if you are living in a place where you don't have access to any other stuff, you can do it using only rice flour. I loved the taste of sour curd with spices in this murukku. This is similar to the sago murukku which i posted already. The murukku was crispy and the slight sour sour taste added up to the taste. As janmastami is coming up, i thought i will post this easy murukku recipe. Even for diwali also we can make this curd murukku.
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curd murukku


Curd murukku recipe
Curd murukku recipe

  • Recipe Cusine: Indian
  • Prep Time: 15 Minutes
  • Cook time: 25 Minutes
  • Serves: 11 murukku
  • Author: Jeyashri
  • Recipe Category: Snack
  • Description: Curd murukku | Thayir murukku recipe with step by step pictures and video, a simple murukku using rice flour and sour curd.
     Rice flour  1 cup
     Sour curd  1/2 cup
     Red chili powder  3/4 tsp
     Sesame seeds  1 tsp 
     Salt  as needed
     Softened  butter  1 tsp
    Water  to make dough
    Asafoetida  2 pinches
    Oil  for deep frying

Method :

  • In a wide bowl add the rice flour. I used store bought idiyappam flour, you can use home made rice flour too. 
  • If using store bought rice flour, ensure the texture is fine and not coarse.
  • Add the sour curd to the dough. 
  • I left the curd overnight outside and used it.
  • Add red chili powder, salt, softened butter, asafoetida and sesame seeds to this.
  • Mix well.
  • Sprinkle water little by little and make this into a soft dough without any cracks.
  • I used the thenkuzhal achu | mould.
  • Take a portion of the dough and put this inside the murukku press.
  • Heat the oil for deep frying.
  • The remaining portion of the dough, keep it covered always.
  • Also do not make the dough in bulk if you are making more murukkus.
  • Once the oil is hot, bring the flame to medium and squeeze the murukkus in to it.
  • If you are not comfortable in squeezing directly into hot oil, squeeze in a greased ladle and invert it on to the oil gently.
  • Cook on both sides.
  • Once the oil sound subsides, take it out from the oil.
  • Drain in the kitchen towel.
  • Repeat this for the rest of the dough.
  • Store this in an airtight container.
Notes:
  1. Curd murukku tastes yum and stays crispy for 4-5 days.
  2. The sour curd gives a nice tangy taste to the murukku, so try adding sour curd to this thayir murukku.
    
                                      Video of how to make curd murukku
                             

Method with step by step pictures :

  • In a wide bowl add the rice flour. I used store bought idiyappam flour, you can use home made rice flour too. 
  • If using store bought rice flour, ensure the texture is fine and not coarse.
  • Add the sour curd to the dough. 
  • I left the curd overnight outside and used it.
  • Add red chili powder, salt, softened butter, asafoetida and sesame seeds to this.
  • Mix well.
  • Sprinkle water little by little and make this into a soft dough without any cracks.
  • I used the thenkuzhal achu | mould.
  • Take a portion of the dough and put this inside the murukku press.
  • Heat the oil for deep frying.
  • The remaining portion of the dough, keep it covered always.
  • Also do not make the dough in bulk if you are making more murukkus.
  • Once the oil is hot, bring the flame to medium and squeeze the murukkus in to it.
  • If you are not comfortable in squeezing directly into hot oil, squeeze in a greased ladle and invert it on to the oil gently.
  • Cook on both sides.
  • Once the oil sound subsides, take it out from the oil.
  • Drain in the kitchen towel.
  • Repeat this for the rest of the dough.
  • Store this in an airtight container.
curd murukku

Notes:
  1. Curd murukku tastes yum and stays crispy for 4-5 days.
  2. The sour curd gives a nice tangy taste to the murukku, so try adding sour curd to this thayir murukku.

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3 comments:

  1. This looks like a very interesting recipe - I'm definitely trying it to use up leftover curd that's always a tad sour.

    A question - can we use normal thick curd instead of sour curd ? Because some of us are unable to digest overly fermented curd / batter.

    Thanks ,
    Janaki

    ReplyDelete
    Replies
    1. You can use normal thick curd, but sour curd tastes nice.

      Delete
  2. Thank you- will definitely try both versions 😊👍🏻

    ReplyDelete