Deutsch: Murukku / Español: Murukku / Português: Murukku / Français: Murukku / Italiano: Murukku
Murukku in the food context refers to a traditional South Indian savoury snack made primarily from rice flour and urad dal (black gram) flour. It is seasoned with spices and deep-fried into a crunchy, spiral-shaped or coil-like snack. Known for its crisp texture and spiced flavour, murukku is enjoyed during festivals, celebrations, and as a regular snack in many Indian households.
Description
Murukku is an iconic snack that traces its origins to Tamil Nadu in Southern India, but its popularity has spread throughout India and other parts of South Asia. The name "murukku" comes from the Tamil word meaning "twisted," which reflects the snack's spiral or twisted shape. The main ingredients—rice flour and urad dal flour—are mixed with water, salt, and spices such as cumin seeds, ajwain (carom seeds), and sesame seeds to create a dough. This dough is then shaped using a traditional tool called a murukku press or extruder and deep-fried until golden and crispy.
There are several variations of murukku, including adding ingredients like coconut milk or chilli powder for different flavours. The snack is cherished for its combination of simplicity and the unique crunch that comes from frying. It can be stored for weeks in airtight containers, making it a popular choice for long-lasting, homemade treats.
Application Areas
- Festive Celebrations: Murukku is commonly prepared during Indian festivals such as Diwali, Pongal, and Krishna Jayanthi.
- Tea-Time Snack: Often served alongside tea or coffee as a savoury treat.
- Party and Event Food: Used as a snack for gatherings and special events, showcasing traditional Indian flavours.
- Travel Snack: Its long shelf life makes murukku ideal for travel and picnics.
Well-Known Examples
- Thenkuzhal Murukku: A variation that is lighter in texture, made with a mix of rice flour and urad dal flour.
- Kai Murukku: A hand-shaped version that requires skilled twisting of the dough to achieve a perfect spiral shape.
- Spicy Murukku: Enhanced with chilli powder and other spices for a hotter version of the classic snack.
- Butter Murukku: Contains butter in the dough, making it softer and richer in flavour.
- Achappam: A similar snack found in Kerala, also known as "rose cookies," with a distinctive flower shape.
Risks and Challenges
Murukku is deep-fried, which means it is high in calories and can contribute to higher fat intake when consumed in large quantities. As with many fried foods, moderation is key to avoiding potential health risks such as weight gain and increased cholesterol levels. Additionally, ensuring that the oil used for frying is at the right temperature is important to prevent the murukku from absorbing excess oil, which can make it greasy.
Another challenge in making murukku is mastering the technique of pressing and shaping the dough, especially for more intricate versions like kai murukku. The dough must be the right consistency—too dry, and it may break; too wet, and it may not hold its shape during frying.
Similar Terms
- Chakli: A similar snack popular in Western India, made with slightly different ingredients like besan (chickpea flour) along with rice flour.
- Bhujia: Another fried Indian snack that is crunchy and spiced but made with gram flour and shaped into thin strands.
- Namak Pare: A savoury, deep-fried snack that is also enjoyed during festivals and has a different texture and shape.
- Sev: Thin, crispy noodles made from gram flour and often used as a topping or snack on its own.
Summary
Murukku is a traditional South Indian snack known for its crispy texture and savoury flavour. Made from rice flour and urad dal flour, it is seasoned, shaped, and deep-fried to create a beloved treat enjoyed during festivals, as a tea-time snack, or on the go. While murukku is delicious and long-lasting, it is best consumed in moderation due to its fried nature. The snack exemplifies the rich culinary heritage of South India and continues to be a staple in Indian households and festivities.
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