Crispy Thenkuzhal Murukku Recipe | Easy Diwali Snacks

 

Lets see the secret behind super crispy Thenkuzhal Murukku! This easy Chettinad recipe is perfect for Diwali and as an all-time savory, crunchy snack. Simple steps guaranteed!

 

Thenkuzhal Murukku is a very old Indian savory. This originated from Chettinad, Murkku has many variation like Kai Murukku which is made in hand, next variation is Thenkuzhal. It will be in spiral or coil shape, It is a light crispy murkku which elders people can also taste it. All time favourite chettinad 'edapalgaram' tea time snack on daily basis. Special snack in all marriage occassions in chettinad. It is also given as one among the Seeruvarisai Palagaram in Chettinad marriages. Seeruvarisai Thenkuzhal will be bigger in size. It can be stored in airtight container for 1 month.

 

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Thenkuzhal Murukku | Easy Thenkuzhal Recipe | Diwali Snacks Recipe Cuisine: Chettinad |  Recipe Category: Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    |  Yield : 25 Nos FLOUR - 4 CUPS SALT – TO TASTE OIL – ½ LT TO GRIND RAW RICE  – 800 GRAMS URID DAL – 300 GRAMS

METHOD OF PREPARATION

1. Dry roast urid dal till you get aroma.

2. Then mix it with raw rice and give it in a flour mill and grind it. Once the flour comes to room temperature then you can make thenkuzhal with the required flour.

3. Add water and salt and mix the flour finally add 1 tblspn oil and make it as a dove and divide as portions.

I have taken 2 cups of flour first and divided it as three portion.

After preparing the thenkuzhal with the three portion then again i have kneaded 2 cups of flour and prepared the thenkuzhal again

4. Drop one portion of the dove to the thenkuzhal kattai and close it

 

 

5. Then Squeeze it ( puliya vendum) at the back side of small plate or flat ladle.

Heat oil in a pan once the oil is heated check the temperature of oil with pinch of dove once it rises then in oil then it is in correct temperature now drop the thenkuzhal into the oil, (be careful while dropping it there are chance that oil drops on your hand). Please go closer to the pan add drop the thenkuzhal

 

6. Once you drop it in oil bubbles will be higher once it started cooking it float in oil then turn it to the other side 

 

 

 

 

7. Cook both the sides in golden yellow color.

8. Place the cooked thenkuzhal in hand and press it the cooked thenkuzhal will break into several pieces the inner ring will be like a nest. Once the thenkuzhal is cooled then store it in a airtight container. it can be stored for 1 month time

 

 

Note:

• If the Urid dal is roast till reddish color then the thenkuzhal will become red in color 
• If the Urid dal is not roasted well you will get the raw taste
• You have to drop the dove in thenkuzhal kattai till 3/4 

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Arachuvitta Sambar | Brahmin style sambar | How to make Sambar

 

In South India this is ever pervasive dish which goes with different combination such as idli,dosa,vada,rice and so on. Each state in the South prepares it with a typical variation, accordance to its taste and environment.The origin of this dish has an interesting history linked to it.  Sambhaji eldest son of Chhatrapati Shivaji was a great cook  and very fond of his amti(Maratha Dish) with a handful of the tart kokum thrown in. During the period when Maratha's were ruling Tanjore, in a particular season the kokum that was imported from the Maratha homeland did not reach the king's kitchen. So they used the local ingredient Tamarind to replace kokum, with this mix and match was born the South Indian favorite dish Sambhar which the court relished and thus the name sambhaji's amti that in time became "sambhar" or "sambar"

Arachuvitta sambar is more flavorful and tempting dish which is made by freshly ground masala. If you taste this sambar once you will not prepare any other sambhar as this is tastier due to the freshness.This type of sambar is usually made in all Brahmin houses, they just cant eat the normal sambhar as they are sensitive on their taste buds! Any of these vegetables can be used Drum Stick, Brinjal, Ladies Finger, Radish, Beans, Capsicum/Peppers, Carrot, Onion Shallots, Potato, Chayote, Broad Beans, Pumpkin (White / Yellow) or a combination of the above vegetables.In case of onions, capsicum, brinjals etc saute the chopped vegetables in oil until soft and then proceed. For other veggies which takes time to cook like, drumstick, potato, pumpkin etc pressure cook it or cook in boiling water and then proceed with the same steps as vegetables takes long time to cook in tamarind water. The correct measurement for the flavorful sambhar is mentioned below depending on the head count increase or decrease the measurement. 

Finally i would like to add my related recipes with this post of Sambar recipe 
Beetroot Vadai, Butter Beans Masala, Pidi Karunai Masiyal, Chinna Vengaya Kuzhambu, Raw Mango Pachadi, Gasa Gasa Payasam,Aloo Matar Recipe

Arachuvitta Sambar | Brahmin style sambar | How to make Sambar Recipe Cuisine: South Indian |  Recipe Category: Gravies Prep Time:  10 mins    |  Cook time: 25 mins     |  Serves: 4 - 5 DRUM STICK/ANY VEG - 1 CUP TOOR DAL - 1/2 CUP TAMARIND EXTRACT - 3/4 CUP TURMERIC POWDER - 1/4 TSP ASAFOETIDA/HING - 2 PINCHES SALT - TO TASTE CORIANDER LEAVES - FEW TO ROAST AND GRIND OIL - 1 TBLSP CORIANDER SEEDS - 2 TSP CHANNA DAL - 3 TSP RED CHILLI - 3 NOS FENUGREEK SEEDS - 1/8 TSP COCONUT  - 6 NOS/ 2 TBLSP (if Shredded) TEMPERING OIL - 1 TBLSP MUSTARD SEEDS - 1/4 TSP FENUGREEK SEEDS - 1/8 TSP RED CHILLI - 1 NO CURRY LEAVES - FEW

METHOD OF PREPARATION :

1. Make tamarind extract from a gooseberry sized tamarind (as shown) soaked in 3/4 cup hot water.For tamarind extract soak the tamarind in hot water for 10 mins. This will soften the tamarind pulp. After 10 mins mash the pulp with your fingers until it becomes completely soft. Next strain the water using strainer and extract as much as you can. If you feel its not extracted fully you can add more water and repeat the process again. Keep this is a separate bowl

2. Cook the toor dal with 3 times of water in pressure cook till 4 whistles( or longer depending on the toor dal variety until cooks to mashy consistency). Mash the toor dal and keep it a bowl.

3. Cut the veggies (in large chunks) and wash it thoroughly. I have taken drumstick and onion shallots. Cook the drumstick for one whistle or cook it separately in boiling water for 5 to 7 mins.

4. Heat a pan or kadai and add oil in it, when the oil is hot add black mustard seeds and once it splutters put the stove top flame to medium/low and add fenugreek/methi seeds, curry leaves and 1 long red chilli broken into pieces. Putting stove top to medium/low flame will avoid burning.

5.Add the semi cooked drumstick and onion shallots and saute for 5 mins.

6.Add the tamarind extract, salt, turmeric powder and asafoetida/hing, allow this to boil for about 10 mins till the vegetables gets cooked and raw flavor of tamarind goes

7.Meanwhile in another pan/kadai, add oil and the ingredients under TO ROAST AND GRIND(except coconut) till they become golden brown. When it is done add coconut and fry for 2 mins to this and allow this to cool.

8.Allow the above mixture to cool for 5 to 10 mins then grind the roasted mixture into a coarse paste by adding cool water.  Adding cool water will cool the hot mixture and will help you in safe grinding.

9.Now add the grounded paste and the mashed toor dhal to the boiling mixture

10.Add water(1/2 to 3/4) to the boiling mixture.Allow it to boil for 10 mins so that  dal,grounded mixture will get blended

 

11.Garnish with curry leaves and coriander leaves serve it with rice combined with Aloo Matar Dry, Vendakkai poriyal

Note :

• If you don’t have tamarind pulp you can use the 2 TBLSPN of tamarind paste.
• Cooking toor dal to mashy consistency is a important step as this adds to the taste.
• Make sure your vegetables are cooked well while sambar is boiling, if not allow it to boil for some more time until vegetables become softly cooked.
• If you don’t have fresh coconut you can either use store bought desiccated coconut or coconut powder  (2 TBLSPN). But there will slight difference in the taste.
• Dont over fry the coconut, it will change the taste of sambhar. Fry only for 2 to 3 mins so that you get mild aroma 

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Chettinad Karuppatti Paniyaram Recipe , Palm Jaggery Sweet Paniyaram

 

 

Karuppatti Paniyaram and Alangai is authentic dish done on 'Vinayagar Nombu' in chettinad. This is celebrated on 21st day from  'Thirukarthikai' when Sashti and Sathyam coincide together (Thithi and Nakshathiram). For this 21 days they will not eat non veg. On 21st day all nagarathar will celebrate vinayagar nombu festival as family/group. It is celebrated in their respective house and nagarthar's who are away from home will go to 'Nagarthar Madam' to celebrate with other Nagarthar's. Vinayagar Nombu is especially celebrated to take 'alangai' which is known as 'ezhai eduthal'. They prepare 5 types of dishes like vadai, vellai paniyaram, karuppatti paniyaram, pasipayaru poriyal, Alangai and will put ' kolam' in front of the pooja room and keep all these prepared dishes there and pray to Vinayagar. Then the elder person of the family will take the ezhai followed by younger persons and the last ezhai will also be taken by the elder person

They will take 21 thread from new cotton white cloth and make it as 'thiri' and count the family members and and cut 1 inch thiri for each member in the family.  Then they will place the remaining thiri in the Maada Villakku and light it. The elder person of the family will wear thalappa and dip each thiri in ghee and then place it in alangai and light it and they will take first. Then younger persons of the family will get the blessing from the elder person and eat it along with the flame and thiri. 21 Alangai, 21 Karuppatti Paniyaram is prepared for this occassion. 

 

 

Karupatti Paniyaram is a special recipe of chettinad, no functions will happen without this paniyaram it has special place in ‘vinayagar nombu’, ‘padaipu’, ’diwali’ and other special occasions. If you have  rice flour use it and skip step 1, below is the traditional method. You can even use Jaggery to do this for good golden yellow color paniyaram, traditionaly Palm Jaggery is used. After frying allow it to cool and store in air tight container for upto 3 days. 

here is a step by step guide on How to make Palm Jaggery Paniyaram Recipe

Finally i would like to add my other snack recipe collection for Diwali celebration with this post of Karupatti Paniyaram recipe,  Thenkuzhal recipe, Omapodi, Boondhi, Seepu Seedai, Seedai, Mixture, Adhirasam, Kai Murukku, Karupatti Paniyaram, Kandharappam, Chettinad Vellai Paniyaram, Chettinad Masala Seeyam, Raw rice flour preparation, Carrot Halwa without Ghee, Rasamalai,Sheera Halwa,

Karupatti Paniyaram | Sweet Paniyaram Recipe Recipe Cuisine: Chettinad |  Recipe Category: Starter/Snacks Prep Time:  10 minutes   |  Cook time: 30 minutes    | Yield: 21 + 21 PALM JAGGERY – 500 GRAMS CARDOMOM POWDER – ½ TSPN DRY GINGER POWDER - ½ TSPN (OPTIONAL) OIL – ¼ LT TO GRIND RAW RICE – 500 GRAMS

METHOD OF PREPARATION

1. Soak, dry and prepare rice flour. On how to prepare rice flour you can refer Rice flour Preparation

2. Take pan add 1 cup of water, add palm sugar to it and melt it and filter to remove the impurities

3. Take another pan add sugar syrup to it cook it, stir it continuously allow it to boil, while boiling add cardomom powder and dry ginger powder and continue stirring it. Once the palm jaggery sryup started cooking it will bubble outwards. When it reaches to the String stage you can see bubbles inwards.

4. Check the String consistency by taking it in fingers then switch off the flame and add the flour and mix it . (If you are unable check with your finger then you may take palm jaggery sryup in the ladle and drop it again to the pan while dropping you can see the strings)

5. Add the flour to syrup little by little and mix it to form like sticky maida dough then transfer it to a bowl and add 1 tspn ghee on it and rest it for 24 hours

6. After 24 hours take the dough and divide it. Take 1/4 portion of the dough for Alangai. 
First image after 24 hours and the second image is the dough for Alangai

Alangai Preparation 

1. Take gooseberry size of the dough and roll it and tap it flat with 1/4 inch thickness

2. Take a pan heat oil, see to that oil is not over heated add the alangai into it ( I have added 10 first time and the remaining second time for frying. you can add as per your convenience) and cook it till brown color in medium flame. Use long ladle to turn the alangai and take the cooked alangai using the flat ladle

Karuppatti Paniyaram Preparation

1. Take the remaining dough and add water and mix it without lumps. Consistency should be like a dosa batter you can refer below image.

Take pan heat oil, see to that oil is not over heated drop 1 flat big spoon of batter and cook in medium flame. 

2. Once the paniyaram start cooking it will float in oil with a flowery border then turn it to the other side

3. Cook it in golden brown color. To check whether it is cooked if you break the paniyaram it will be porous like the below image.  

4. You can deep fry one at a time. We use to prepare karuppatti paniyaram using Palm Jaggery .

5. If you need it in golden yellow color then follow the same measurement and use half jaggery and half palm jaggery. 

Finally i would like to add my other sweet recipe collection along with this recipe, Carrot Halwa, Rasamalai, Gulab Jamun, Mysorepak, Rava Kesari, Gasa gasa Payasam

Note:

• This karupatti paniyaram will be black in color, if you need it golden yellow color you can choose jaggery

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