Murukku

                                                          

                                                      

Last weekend I had time on my hands and so decided to make a delicacy. Decided to make murukku - making this for the first time. Nowadays to cook is very easy....we have instant powders, instant curry mix, instant sambal, instant noodles.....so I used the ready made Baba's Murukku Mix. Frankly one cannot follow the recipe instuctions given at the back cover of this packet. Actually my neighbour came over and helped me make this muruku...so kind of her. So she came over with her murukku mould and imagine even with her help we took 1 1/2 hrs to complete making the murukku....got about 50 murukkus. Can't imagine doing it alone. One person has to press the mould to make the murukku shapes while another has to fry the murukkus in oil till cooked.

Believe me it was worth the effort as the murukku turned out deliciously crispy and tasty!

      Murukku

      Ingredients:

• 1 packet (500gms) Baba's Murukku mix
• 2 tbsp butter
• 1 tsp cumin seeds (dry roasted)
• 1/2  tsp omum seeds (dry roasted)
• a pinch of salt
• coconut milk (1/2 coconut) - heated with 1 tbsp sugar until just warm + warm water = 380 ml
• cooking oil to fry

      Method:

1. Sieve Baba's murukku mix flour, then add in cumin & omum seeds and a pinch of salt (the murukku flour mix is quite saltish).
2. Rub the butter into the flour mix untull it resembles breadcrumbs.
3. Slowly add the coconut milk and water mixture and mix (press it between your fingers and palm) till it becomes a dough (Do not knead as we do for chapati).
4. Heat oil in the wok. (Tips: add a small ball of tamarind into the oil so that the murukku won't be oily). Use a slow flame because if the oil is too hot the murukku won't be cooked in the inside.
5. Place some dough into the murukku mould and press making swirls on a piece of parchment paper.
6. Place the murukku gently into the oil and cook till it turns golden brown. We must turn the murukku a few times during the frying process.
7. Drain the murukku into kitchen towels and once cool store in airtight tins or bottles.