Kara thenkuzhal recipe – Murukku with rice flour, Toor dal, and urad dal flour. Kara thenkuzhal recipe with full video, step by step pictures.
Murukku is a popular snack in South India and we make different varieties of murukku. We usually use rice flour and urad dal flour for making thenkuzhal. Some people use pottukadalai flour also and mix this with rice flour and make crispy murukku.
Last year my friend told me, her sister will make thenkuzhal by adding toor dal to the flour, while grinding. After that, I completely forgot about that. Before we visited India in June, I happened to see a Kara thenkuzhal recipe in a cookbook that my friend gave me. I noted down the recipe and got the toor dal ground in the flour mill to make this for Diwali. Though you can grind in the mixie, always flour mill grind flours are very smooth in texture.
And made this murukku during Navaratri, when I visited my friend. It was very crispy and I loved the flavor of the thenkuzkal too. Try this kara thenkuzhal for a change from the usual murukku. Check out other murukku recipes. You can make this with mullu murukku achu too.
Kara thenkuzhal recipe
Ingredients
- 3 portion Rice I used 1 cup
- ¼ portion Toor dal
- ¼ portion Urad dal
- 2 tsp Red chilli powder
- Salt as needed
- 1 tsp Cumin seeds
- 2 tsp Butter
- 2 tsp Hot oil
- Oil for deep frying
Instructions
- I ground everything in a rice mill, but if you do not have access to mill in your place, powder the toor dal and urad dal into a fine powder and then measure. Rice flour 3 portion, ¼ portion toor dal flour and ¼ portion urad dal flour.
- Seive all the flours and keep this in a bowl.
- Add salt, cumin seeds, red chili powder, softened butter and hot oil to this.
- Add water little by little to this to make this into a smooth dough.
- Heat oil. Using the thenkuzhal achu in a murukku press sqeeze out the murukkus in hot oil.
- If you are not used to directly squeezing in hot oil, you can squeeze in a ladle an flip it to the oil.
- Fry till the oil sound subsides. Take it out from the oil and drain in a kitchen towel.
- Repeat this for rest of the dough.
Video
Notes
- Store this crispy thenkuzhal in an airtight box. Perfect munch with tea/coffee.
- Always fry the murukku on medium heat, if it is too high murukku will turn reddish fast and spoil the taste.
- If fried in very low flame, makes the murukku soggy and will drink oil.
- If by any chance you don’t get toor dal flour, try replacing moong dal flour. Will taste very nice too.
- Kara murukku stays good for 10 days in an airtight container.
- I ground everything in a rice mill, but if you do not have access to the mill in your place, powder the toor dal and urad dal into a fine powder and then measure. Rice flour 3 portion, ¼ portion toor dal flour, and ¼ portion urad dal flour.
- I am using 2 cups of mixed flour for making this kara thenkuzhal.
- Seive all the flour and keep this in a bowl.
- Add little water to this to make this into a smooth dough
-
Heat oil. Using the thenkuzhal achu in a murukku press sqeeze out the murukkus in hot oil.
-
If you are not used to directly squeezing in hot oil, you can squeeze in a ladle and flip it to the oil.
-
Fry till the oil sound subsides.
-
Take it out from the oil and drain it in a kitchen towel.
-
Repeat this for the rest of the dough.
-
Store this crispy thenkuzhal in an airtight box. Perfect munch with tea/coffee.
- Always fry the murukku on medium heat, if it is too high murukku will turn reddish fast and spoil the taste.
- If fried in very low flame, makes the murukku soggy and will drink oil.
- If by any chance you don’t get toor dal flour, try replacing moong dal flour. Will taste very nice too.
- Kara murukku stays good for 10 days in an airtight container.
