Murukku

Murukku
	Murukku
Place of origin	India
Region or state	Tamil Nadu
Main ingredients	Rice flour, Urad dal flour (Black gram), Salt, Oil
	Media: Murukku;

Murukku is a savoury, crunchy Indian snack. The snack originated in the Tamil Nadu state, and its name derives from the Tamil word for "twisted" (Template:Lang-ta), which refers to its shape. Murukku is popular all over India, and also in other countries where Tamil diaspora is present: Sri Lanka, Singapore and Malaysia.

Murukku is typically made from rice flour and urad dal flour. It is sometimes called "chakli"; chakli is a similar dish, typically made with an additional ingredient, bengal gram (chickpea) flour.

Ingredients and preparation

Murukku preparation

Murukku is typically made from rice and urad dal flour. The flours are mixed with water, salt, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or using a mould. The spirals are then deep fried in vegetable oil.

Varieties

The dish has many variations, resulting from the types and proportions of flours used. The Kai Murukku (literally, "hand murukku") is made by hand using a stiffer dough. Pakoda murukku is another ribbon-shaped variety of the snack.^[1] Manapparai, a town in Tamil Nadu, is known for its unique variety of murukkus, known as Manapparai murukku.^[2]^[3]^[4] In 2010, the Tamil Nadu government applied for a geographical indication tag for Manapparai Murukku.^[5]

Kai (hand-prepared) Murukkus
A larger variety of Kai Murukku
Murrukku and similar snacks

Other varieties include:

Rice and lentil murukku (Mullu murukku)
Light crispy murukku (Thenkuzhal murukku)
Coconut milk murukku (Thengai paal murukku)
Wheat flour murukku (Godhumai murukku)
Spicy murukku (Kaara murukku)
Garlic murukku (Poondu murukku)
Ring muruku
Butter murukku (Vennai murukku)
Besan Murukku
Rice murukku (Arisi murukku)
Sweet murukku (Achu murukku or Achappam)

References

^ Devasahayam, Theresa. "When We Eat What We Eat: Classifying Crispy Foods in Malaysian Tamil Cuisine". Anthropology of food. OpenEdition. Retrieved 22 August 2012.
^ "Heavy demand for crispy treat". The Hindu. Chennai, India. 30 October 2010.
^ Gerald, Olympia Shilpa (18 August 2012). "In search of Manapparai Murukku". The Hindu. Chennai, India: The Hindu. Retrieved 22 August 2012.
^ S. Annamalai (4 November 2013). "Business dynamics, supply issues have hardened the 'Manapparai murukku'". The Hindu. Chennai, India. Retrieved 27 January 2014.
^ "Geographical indication tag for 'Mannapparai Murukku' sought". The Hindu. Chennai, India. 25 October 2010.

Videos

[1], Preparation of Kai murukku (Hand spun murukku)
[2], Preparation of Rice murukku

External links

[1] Devasahayam, Theresa. "When We Eat What We Eat: Classifying Crispy Foods in Malaysian Tamil Cuisine". Anthropology of food. OpenEdition. Retrieved 22 August 2012.

[2] "Heavy demand for crispy treat". The Hindu. Chennai, India. 30 October 2010.

[3] Gerald, Olympia Shilpa (18 August 2012). "In search of Manapparai Murukku". The Hindu. Chennai, India: The Hindu. Retrieved 22 August 2012.

[4] S. Annamalai (4 November 2013). "Business dynamics, supply issues have hardened the 'Manapparai murukku'". The Hindu. Chennai, India. Retrieved 27 January 2014.

[5] "Geographical indication tag for 'Mannapparai Murukku' sought". The Hindu. Chennai, India. 25 October 2010.

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