Video of how to make curd murukku
Ingredients
- 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
Description
Curd murukku | Thayir murukku recipe with step by step pictures and video, a simple murukku using rice flour and sour curd
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.
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.
