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Curry leaves murukku recipe

by Jeyashri suresh
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Curry leaves murukku

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

Curry leaves murukku
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5 from 1 vote

Karuveppilai Murukku – Curry leaves murukku

Easy to make crispy curry leaves murukku
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Diwali recipes, Snack
Cuisine: Indian
Keyword: Diwali recipes, Festival recipes, tea time snacks
Servings: 3 cups
Author: Jeyashri suresh

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.

Video

Notes

1.You can replace coriander leaves with curry leaves.
2. If making in bulk, make the dough in batches.
3.Roasted gram flour can be replaced with urad dal flour or besan flour too.
  • 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.
Curry leaves murukku
  1. You can replace coriander leaves with curry leaves.
  2. If making in bulk, make the dough in batches.
  3. Roasted gram flour can be replaced with urad dal flour or besan flour too.

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