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.
Mullu murukku Butter murukku Thengai paal murukkuParuppu murukku
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.
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