Curd murukku recipe, Thayir muruku

Curd murukku recipe, Thayir murukku – Easy to make crispy murukku recipe with rice flour and sour curd.

We usually make murukku using rice flour and urad dal flour, also instead of urad dal flour we use pottukadalai flour or gram flour too. In this recipe, we use sour curd to make crispy and tasty murukku. When you are running out of time or want to make some easy snack recipes for this Diwali festival, do try out this Thayir murukku | curd murukku.

You can use store-bought rice flour | idiyappam flour to make this thayir murukku. For this recipe we are using sour curd. This gives a nice taste and crispiness to this murukku. Add the red chili powder accordingly to balance the sourness.

Also check out peanut murukku recipe, ellu murukku, Instant rice flour murukku

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Curd murukku recipe

Crispy tangy curd murukku recipe, easy diwali recipes

Course Snack

Cuisine Indian, South Indian

Keyword Diwali recipes, Festival recipes, murukku recipes

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 11

Author Jeyashri suresh

Ingredients

• 1 cup Rice flour
• ½ cup Sour curd
• ¾ tsp Red chili powder
• 1 tsp Sesame seeds
• Salt as needed
• 1 tsp Softened butter
• Water to make dough
• 2 pinches Asafoetida
• Oil for deep frying

Instructions

• 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.

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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.

Step-by-step pictures

• Add the rice flour to a wide bowl. I used store-bought idiyappam flour, but you can use homemade 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.
• 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 it 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 into it.
• If you are not comfortable 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.