Saturday, August 28, 2010

Murukku – A Sentimental Snack …..

Murukku is a common snack preferred by all ages in all seasons and it being as a gifted bite in South India. Murukku adorned all festive seasons in Tamilnadu and it is a sentimental savoury of here. Some use their hands to prepare the Murukku, which one called Suthu (twisted) Murukku. (Twist the dough around the pebble). Murukkus are available in many varieties and name...... manapparai murukku, achu murukku, kaara murukku and more…

The mixing of ingredients is one of the prime factors in all cooking, Use 500g raw rice flour to 100g urad dal, recent day’s good quality readymade Murukku flours are available in different brand names.

You would know the preparation of this unique savoury but I just reveal you my experienced instructions to prepare the tastiest Murukku.


A tsp of soda bi carbonate gives natural taste, colour and flavour to the Murukku. As more, the soda and fresh oil together incorporates new taste to it.

In one word crispiness alone makes the murukku tastier, to get crisp form add little dalda (vanaspati) into the dough mixture, assure you for the better texture and crispiness. Adding the correct quantity of urad dal also gives the crispiness. Crispiness longer the shelf life.

Fry the murukku in well heated oil as much possible use the fresh oil. you include masalas (redchilli powder) and colour for the spicy murukku.

Drain the murukku well and store it in air tight container

Just try my quantity

Branded murukku flour – 500g
Urad dal – 100g
Vanaspati – 50g
Jeera seeds – 1/2 tsp
Black sesame seeds – a little
Saunf – a little
Basil – a little
Salt – as required and water

Use the above basic murukku quantity to prepare the variety of murukku at your home. (karukku murukku) Hearing the biting sound … continue… hey because of karukku murukku noise it so called murukku.... ????? ssssssss hhaha...

Happy eating and cooking…

Tuesday, August 3, 2010


This is the new recipe which I was tasted recently at Chekkuyraani in Madurai. Typically the omelette is cooked in the brass round ladle over the charcoal ember. This omelette emanates the smoky flavour instill the same to the gravy. Adding the crushed garlic in the final stage spruced the taste of the dish.


1. oil – 50 ml
2. Mustard Seeds – ½ tsp
3. Green chillies – 2 Nos
4. Curry leaves – 2 sprigs
5. Onion – 100g
6. Ginger paste – 1 tsp
7. Tomato Puree – 150 ml
8. Red Chilli powder – 1 tbsp
9. Crushed Garlic – 2nos
10. Crushed Peppercorns – ½ tsp
11. Salt – as required
12. Coriander leaves – to garnish

Grounded Masala

13. Coconut Gratings – 50g
14. Jeera Seeds – ½ tsp
15. Saunf – ½ tsp
16. Coriander seeds – 1 tsp

Preparation Method

1. Beat well the eggs, Crushed peppercorns, chopped onion and salt.

2. Pour the egg mixture in the greased round ladle and keep it over little flame

3. When it cooks the egg mixture in the round ladle will puff like paniyaram and turn it to other side.

4. Keep the prepared Karandi Muttai separately

5. Dry roast the jeera seeds, Saunf and coriander seeds, finely ground that along with the coconut gratings

6. Heat the oil, Pop mustard seeds, add slitted green chillies and curry leaves

7. Add the chopped onion till it turns soft, add the masala powder, ginger paste and grounded masala mixture. Stir it well

8. Add the Tomato puree, cook it for a minute

9. Then add the required amount of water, let it to boil for few minutes

10. Finish the curry with Karandi omelette and crushed garlic pods. Garnish with fine chopped coriander leaves

This thick curry is the perfect match for the Indian breads,Idiyaapam. Use a tbsp of vanaspathi to finish the curry, it gives delicate flavour and taste to the curry. Believe you are fuss at your kitchen after reading this new recipe, try it out, feels your kitchen fills with the country flavour.

Soon I get in touch with you on the topic of MURUKKU, enjoy the taste. Keep cooking new recipes.