Curry leaves murukku recipe | flavourful curry leaves murukku recipe with full video and step by step pictorial instructions.
Karuveppilai murukku | curry leaves murukku, the idea was given by my daughter. When I was planning for Diwali posts, she suggested me to try this out. I felt interesting and noted down in my to-do list. It was too busy for the past 10 days with a lot of work. Finally managed to make this murukku and shoot the video too.
In most of the houses, murukku | chakli will be made for Diwali. Apart from this is a perfect tea time snack too. I have mentioned in detail in my ellu murukku recipe, tips, and tricks to make a perfect murukku.
Check out my tomato murukku which I posted sometime back.
Do try this curry leaves murukku recipe for this Diwali.
Curry leaves murukku recipe
Karuveppilai Murukku – Curry leaves murukku
Ingredients
- 1 cup rice flour
- ¼ cup pottukadalai flour | roasted gram flour
- 1/2 cup curry leaves
- 2 green chilis
- 1 tsp Cumin seeds
- 1 tsp sesame seeds
- 1 tbsp melted butter
- Oil for deep frying
- Salt as needed
- 1 tbsp melted butter
- Asafoetida 2 pinches
Instructions
- In a bowl add rice flour, pottukadalai flour, cumin seeds, sesame seeds salt, and asafoetida.
- Add melted butter and mix well.
- Grind the curry leaves and green chili along with little water.
- Add ½ cup of water to this and filter this.
- Add only the juice to the flour mixture.
- You can add 2-3 garlic cloves to the curry leaves while grinding.
- Knead the dough using this water.
- Keep this covered always.
- I used star achu and made like butter murukku.
- You can use thenkuzhal achu and squeeze like murukku.
- Keep a portion of the dough into the murukku press.
- Gently squeeze the murukku into the hot oil.
- Let this cook on medium flame.
- Flip it after few minutes.
- Once the oil sound subsides take it out from the oil.
- Repeat this for the rest of the dough.
- Crispy karuveppilai murukku is ready.
- Store this in an airtight container.
Notes
- In a bowl add rice flour, pottukadalai flour, cumin seeds, sesame seeds salt, and asafoetida.
- Now add melted butter and mix well.
- Add ½ cup of water to this and filter this.
- Now add only the juice to the flour mixture.
- You can add 2-3 garlic cloves to the curry leaves while grinding.
- Knead the dough using this water.
- Keep this covered always.
- I used star achu and made like butter murukku.
- You can use thenkuzhal achu and squeeze like murukku.
- Let this cook on medium flame.
- Flip it after few minutes.
- Once the oil sound subsides take it out from the oil.
- Take out and drain in kitchen towel.
- Repeat this for the rest of the dough.
- Crispy karuveppilai murukku is ready.
- Store this in an air tight container.
- You can replace coriander leaves with curry leaves.
- If making in bulk, make the dough in batches.
- Roasted gram flour can be replaced with urad dal flour or besan flour too.
