Murukku is being prominent among the
foods which are associated with our culture. The crispy Murukku is the age old
one which is liked by all people without any age discrimination. Murukku means ”twisted”
in Tamil language and it is a traditional treat of festivals.
In ancient days,
the bowl was prepared by wood and it had different shapes of holes where
Murukku dough was intruded by the force of another wood slot. It was intruded
in different artistic shapes on the rocks; later the murukku was dried and
eaten.
In most of the places in Tamilnadu, the
Murukku intruder is a must in the bride’s offerings list. With the help of
intruder, Thenkulal, Kattaimurukku, Mul Murukku, Butter murukku and many more
varieties are prepared. The different shapes of murukku are given by the sheet
plates in the intruder.
Kaisuthal Murukku (Hand spun Murukku) is the most
popular Murukku variety in Tamilnadu. Women just use their hands to swirl the
dough mixture around pebble stone, to get the spiral roll shape, without the
intruder or mould. The spiral murukku which appears tough, melts in
seconds in mouth. Its mild hotness, asafoetida flavours with taste overtakes
other murukkus.
Take one kg of rice flour (pulungal arisi)
and 400g of urad flour. Add cumin seeds, black sesame seeds, basil, dry
redchillies paste, asafoetida and necessary salt with the flour mixture. ¾ tumbler
of oil is added and the dough is kneaded strong. Spread a clean cloth, take the
dough in hand. Start swirling the murukku dough with fingers around the pebble
stone which you have already kept on the cloth. Once the twisted murukku dough
slightly gets dried, deep fry the swirls in hot vegetable oil and your Kai
Suthu murukku is ready.
You can eat it for months together if stored carefully.
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