Thenkuzhal

Thenkuzhal murukku –  a classic South Indian deep-fried snack usually prepared around festivals.

Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

I have fond memories of eating the thenkuzhal dough year after year during Diwali. Yeah, I’m a dough-eater. Don’t judge, okay? Sometimes, dough tastes amazing! And so does the end dish of the dough.

We make this snack about once or twice a year during festivals (most commonly during Diwali). We would make it more often, but the lengthy process often stops us from making the extra effort more frequently. Once in a while though – I urge you to try this snack – for this is a great one to have in your culinary repertoire. 

Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

Thenkuzhal Murukku Recipe – Print Option

Thenkuzhal
 
Prep time
Cook time
Total time
 
South Indian Deep Fried rice and lentil Thenkuzhal Murukku
Author:
Recipe type: Snack
Cuisine: Indian
Serves: 30-35 murukkus
Ingredients
For the flour
  • 4 cups Raw Rice
  • 1 cup Urad dal (whole white ones and not the split variety)
Others
  • ¼ cup soft Butter (preferably unsalted)
  • 1 teaspoon Salt (adjust to taste)
  • 4 teaspoons Cumin seeds (jeera)
  • ½ teaspoon Asafetida (hing)
  • Water (adjust as required)
  • Vegetable Oil for deep frying
Instructions
To make the flour
  1. Soak raw rice for 2-3 hours. Wash well and spread on a clean kitchen cloth to let it dry completely.
  2. Fry Urad dal till you get a nice aroma or until slight golden brown.
  3. Mix both well. If you have a powerful grinder and home, grind it to a fine powder. If not, you can give the mix to a flour-mill who can grind it to a fine powder for you.
  4. Sieve the flour 2-3 times to make sure it is extremely fine. Store and use as required.
Alternative: If you live in Chennai, Mumbai or places with a typical south Indian grocery store around, you can get this flour mix ready-made too.
To make the Thenkuzhal Murruku
  1. Mix the flour, salt, cumin seeds, asafetida well.
  2. Add the soft butter to the flour and use a fork or your hands to distribute it throughout the flour evenly.
  3. Add lukewarm water little by little and keep mixing with your hands to form a soft dough. The dough should be like a soft cookie dough. Adjust water per need. Do not add too much to form a liquidy batter nor too little to have a tough dough.
  4. Meanwhile, heat oil on medium high heat on a large wok / pan with high sides
  5. Stuff some dough into the Thenkuzhal-maker.
  6. Option 1: Directly squeeze out the dough through the maker in a circular motion directly onto the oil. Do this only if you are an experienced cook.
  7. Option 2: Squeeze out the dough onto a kitchen cloth into small murukkus. Pick it up with a ladle and gently drop into the oil.
  8. Let the thenkuzhal fry on medium high heat on both sides for 4-5 minutes or until it is crispy and golden brown in color.
  9. Remove onto a slotted plate and late it cool completely.
  10. Repeat with the rest of the dough.
  11. Store the thenkuzhal at room temperature in a clean, air-tighter container up to 2 weeks
Alternative to the Thenkuzhal-maker
  1. If you don't have one and don't want to invest in one - fill the dough in a ziplock bag. Snip a very tiny hole at one end. Squeeze out gently in concentric circles to form the murukku on a ladle or directly into the oil.

Thenkuzhal Murukku Recipe – Step by Step Pictures

Ingredients –
Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

Mix together all ingredients. Add water little by little  and mix well.
Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

Mix to form a smooth dough. You don’t need to knead it too much. Just mix to form a dough. Stuff the dough into the murukku-maker.
Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

Press with the top half to get strands of the dough. Directly press a few circles onto the hot oil.
Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

Fry on both sides at medium heat for 3-4 minutes of until it is golden and crisp.
Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

Alternatively – you can also squeeze out the dough onto a clean kitchen cloth if you don’t want to risk directly doing it in oil. You can also control the size of each thenkuzhal murukku.
Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

Pick up each on with a large spatula and gently drop in the hot oil. Fry on medium heat for 5-7 minutes or until it is fully cooked and crisp.
Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

Remove on a slotted plate and let the excess oil pass through. Let it cool completely. Store at room temperature in an air-tight jar / container. You can store the thenkuzhal as is or break it and store it.
Iyengar Tamilian Thenkuzhal Murukku Recipe with Step by Step pictures by foodomania.com

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1 Comment

  1. […] Thenkuzhal murukku – a classic South Indian deep-fried snack usually prepared around festivals. […]

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