Description
Puzhungal arusi n thengai Murukku..an authentic snacks prepared with Parboiled rice (puzhungal arusi) n with grated fresh coconut.Can be a festive recipe..very crispy n easy to prepare, completely different from usual ways of preparing murukkus..Sure it will be a huge hit with kids n from adults too…Worth to try | Ingredients | |
|---|---|
| 2 cup | Parboiled rice(puzhungal arusi) |
| 1 cup | Grated fresh coconut |
| ¼ cup | Split roasted grams(pottukadalai) |
| 2 T | Cumin seeds r sesame seeds |
| 2 tsp | Butter |
| Salt as per taste | |
| Oil for deepfrying |
Instructions
Soak parboiled rice for 3 hours…put the soaked rice in grinder n grind them,without adding much water, just sprinkle r else 1/4 cup of water, while the rice are grinded coarsely add the fresh grated coconut to them..grind together nicely..shouldnt have any rice pieces else it will be hard to make them murukkus..so grind until they grinds nicely…meanwhile grind the split roasted grams to powder, sieve them n keep aside, butter should be in room temperature..
Take out the grinded mix in a large bowl..Mix butter, salt , cumin seeds r sesame seeds n split roasted gram powder to the grounded rice mix..n knead them together until they turns a dough, this dough will be firm, it wont be sticky so no need of applying oil r butter to your palms, if its too hard to knead sprinkle some water.Use murukku press with star nozzle.
Heat oil in a pan..take a small portion of the dough n squeeze out in a greased flat plate r in a greased Jallikarandi as in picture..once the oil is hot, add the squeezed murukku n fry them as deep frying until they float ..drain excess oil in a paper towel..fry them in batches..
Crispy Thengai Puzhungalarusi Murukku is ready to eat..grated coconut will give a superb flavour to this murukku, eventhough we r making them in anyother oil, this murukkus will taste too good as we did in coconut oil..
Notes
After frying the first batch, taste them..if u find its too hard can add butter to make them soft n also for salt..add salt if needed..
Dont add much water while grinding soaked rice, else while making dough, have to add pottukadalai maavu a little bit, this may breaks the murukku so that u cant get the perfect shape..
Oil should be hot while frying murukkus else they will be soggy..
When the murukkus r fried, they will start floating n the oil will stop completely bubbling..at this stage take out the murukkus else they wont be crispy if u take them out before..
Comments
14 responses to “Thengai Puzhungalarusi Murukku”
priya i made this muruku for today’s snack.It came out well pa… i did as per ur steps & the taste is also nice. thanks for sharing
Thanks viji for ur feedback..
priya muruku color correct brown colorla irukku vry nice. ithu traditional muruka?
Kandipaga Seithuparkavendiya ondru priya…:-)..Perfect shape …
Thanks SUmitha..kandippa try pannitu sollunga..
Hey priya—idli rice thaane use pannanum? nice recipe pa.
Hi kavi..yea idly arusi than..
Priya,
Nandri Priya! you made my today also. This is my request recipe and you posted it soon. I love this thengai pottukadalai combo murrukku. I have tried all murukkus and snack varieties in SIO. In my hometown CBE this is a famous murukku. I remember home when I see this. Indha WE e try pannedaren..
Thanks Mullai n abhi..try pannunga..
Yengaiyo poitenga….. nalla recipe, will try today.
Murukku paathadhum pasikkudhe priya, konjam senju anuppa koodadha………….
murrukkuna idhu dhan murruku..besh besh romba nalla irruku..thanks priya…
superayirukku priya kalakunga!!!
Sadhana Raveen
Nandri sadhana n divya..besh besh divya comments nalla irruke..lolz