Murukku, also known as chakli and chakri, is a South-Indian delicacy made from the blend of rice flour and urad.Murukku recipes are popularly severed as quick snacks on all over India.The dish is particularly famous in countries populated with Tamil descendants like Malaysia,Singapore and Fiji.Typically, Murukku tastes crispy and salty and appears in form of a coil.
Murukku is an innate part of the Tamil cuisine as the dish was originated in the Southern sub-continent of India centuries back.In the earlier times, most of the Murukku recipes were home-made.However, owing to its delectable taste and ease of preparation, the concept of Murukku spread to the entire Indian sub-continent and is today available as a ready-to-eat snack in grocery stores.In fact, the dish has gained an entry to the UK market and is sold under the name “Chakri”.
Murukku is traditionally prepared from a fine blend of rice flour, urad, salt and a choice of flavourings like cumun or chili.The preparation method for most of the Murukku recipes is same.
- Blending- The ingredients of Murukku, rice flour, urad and seasonings are blended and mixed into a fine mixture. Shaping- The mixture is then mechanically shaped into spiral or coil shapes.
- Deep frying- the spirals are then deep fried until they turn into crisp-brown appeal.
Murruku is generally prepared to celebrate Indian festivities, especially Diwali. The delicacy is often cooled right after its preparation and stored in an air-tight container to ensure its longevity.In many Indian households, the dish is prepared as a part of the grand feast on days of family gatherings and parties.
Variations of the traditional Murukku are implemented to serve the individual’s need and preferences.In Malaysia it is one of the most popular cuisine especially during Divali.I still have a stock in my home which can last for 3 week I guess.
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