Generally I require fried food like murukku or chips only when I eat sambar or rasam rice. In fact it has so much become a habit to eat rice with these fried stuff, that now I am not able to eat either of them plain :P
There are few exceptions to the above habit and one of it is this murukku. This tangy murukku that mom made for diwali has really become a hit. Its so nice to have at tea time and while it is chill outside. It has the subtle spice along with the tang of curd and lemon and definitely a hint of sago taste which makes it really unique.
I am sure it sounds pretty new to a lot of you here just like how it was for me and I thoroughly enjoyed eating them. Come on, lets do 'same pinch' once you try it out :)
Sago / Javarrisi / Sabudana - 1 cup
Curd - 1 1/2 cups
Rice flour - 3 cups (aprox)
Green chillies - 10
Lemon juice - 2 limes (optional)
Asafoetida - a pinch
Salt - for taste
Oil - 1/3 cup
Soak sago in curd over night.
Grind it into a smooth paste along with green chillies, salt and asafoetida. If its too dry, add 1/2 cup of curd and grind it into a smooth paste. Don't add water while grinding.
Now take the ground paste into a large mixing plate and add rice flour to it, little by little and mix well. Keep adding rice flour and kneed it until it is firm enough to squeeze while it is put in the murukku maker. This quantity would approximately take in 3 cups of rice flour.
Heat 1/3 cup of oil and add it to the dough along with lemon juice and kneed again.
Now put the dough into the murukku maker and squeeze in hot oil. Keep the flame in lower medium and fry until it is crisp and golden evenly.
Remove from oil and pat it dry on a news paper.
Store in air tight containers and enjoy the murukku for a week :)
Written by: Nithya
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