Curd murukku recipe | Thayir murukku

Curd murukku or Thayir murukku is a spicy, crispy and flavorful snack made with curd. You can prepare for this Diwali snack. The green chilli paste and curd goes well together and makes this savory snack really flavorful. We always make something to much on for Diwali, thayir murukku is a perfect one if you... Read More The post Curd murukku recipe | Thayir murukku appeared first on Raks Kitchen.

Curd murukku recipe | Thayir murukku

Curd murukku or Thayir murukku is a spicy, crispy and flavorful snack made with curd. You can prepare for this Diwali snack. The green chilli paste and curd goes well together and makes this savory snack really flavorful.

Curd murukku

We always make something to much on for Diwali, thayir murukku is a perfect one if you have not tried before.

I have also posted other interesting murukku recipes in my website, do check it out. Check out my Diwali recipe index to browse more choices.

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Ingredients

This is the first time I am using green chilli in murukku and totally loved the flavor it lends to the murukku. Check out the ingredients

Ingredients
Ingredients for curd murukku
  • Rice flour
  • Urad dal flour
  • Green chillies
  • Curd
  • Sesame seeds
  • Ghee

See recipe card for full list and quantities.

Instructions

1. Take 10-12 green chilli firstly in a mixie (blender) with salt (I used 1 teaspoon heaped).

grind chilli salt

2. Add 2-3 tablespoon of water and grind to a paste. Set aside.

chilli paste

3. After that take a mixing bowl. Add rice flour, urad dal flour, sesame seeds, 2 tablespoon of ground chilli paste, curd and ghee.

mix ingredients

4. Mix well first.

mixed

Then add water little by little to make a smooth, soft dough.

adding water

Too tight dough will be difficult to press through. So make a fairly soft dough.

murukku dough

5. Take murukku press and fit it with thenkuzhal plate. Fill the dough in it.

thenkuzhal plate
fill dough

6. Press in hot oil directly.

7. Fry in low flame. Once bubbles reduce and you could see murukku on surface, flip it.

squeeze in hot oil

8. Continue cooking in medium flame until golden.

curd murukku frying in oil
curd murukku frying

9. Drain over paper towel. Repeat to finish.

thayir murukku drain from oil

10. Regulate the heat as needed but cook in low to medium flame for perfect looking color.

thayir murukku

Substitutions

Here are some suggested substitutions you may be looking for:

  • Green chilli – instead of green chilli, you can use red chilli powder in the dough. My preference is green chilli as I am loving the flavor best.
  • Ghee – Use 2 teaspoon of hot oil in place of ghee to make it vegan.
  • Kid’s friendly – Skip the spice part and make it tangy murukku.

Storage

Curd murukku will be good for a week in Shelf. If you are in cold region, I am sure it can easily stay good for 15 days in room temperature.

Cool down completely before storing in an airtight box.

curd murukku recipe | Thayir murukku
Curd murukku | thayir murukku | Diwali snacks

Equipment

I used my small murukku press that I got as gift form my MIL. This has smaller holes in the plate, which means crispier and whiter murukku comparatively.

You can definitely use your own choice of murukku press (screw type/ gun type or manual pressing type) as well as any shape (star plate or the clover type)

If you are a beginner, I would suggest to start with screw model as it is one of the easiest to squeeze. Check this out Murukku press (Amazon affiliate link)

Top tip

  • Always fry the murukku in medium or low flame for whiter results. But regulate the heat now and then so that the oil temperature is not too low. Otherwise it may drink too much oil.
  • Make sure to knead the dough on softer side not tight to let the squeezing process easier.
  • Let there be enough oil so that the murukku does not touch the bottom while frying which may lead to brown spots.
  • I like to use flat bottom kadai as it is best for even colored murukku.

My notes

I tried this recipe from here. It had simplest instructions and loved the varieties. I have been eyeing on Instant ulundu murukku next ????

Usually I use Baba’s Idiyappam flour available in Singapore which gives best crispy as well as whiter murukku.

It’s because of the fact that it is a processed flour and finest in texture, not at all coarse.

But this time, I used Brahmins idiyappam flour and my homemade urad dal flour. It was both coarse and my murukku broke while squeezing.

To troubleshoot, I added little Erawan rice flour which I had in stock. It is also very fine flour so it helped my binding together. I fixed and got murukku in shape finally.

FAQs

Murukku breaks in oil:

Mainly because flour is too coarse. Make sure to buy finest flour for good binding.

Now a days even urad dal flour is available readymade. You can buy it and roast slightly and use as it helps binding the flours better.

If using homemade make sure to powder finely like a talc.

Turns dark:

Cook in low flame or medium flame for long time. Do not try to cook fast in high flame.

Do not let the dough stand for long time. Even if you want to make large quantity, do it in small batches.

One more reason, roasting urad dal flour too much.

Lesser possibility is due to rice flour’s quality.

Hard:

Murukku turns hard mainly because you take out from oil too soon. If it is not fried inside (soft) as it cools down, it will harden eventually.

So wait patiently until the bubble and sound ceases.

Lesser possibility is due to rice flour’s quality.

Dissolves in oil:

Too coarse flour, not enough water in dough or not enough binding (urad dal flour)

If you add too much ghee/ oil or any fat in dough it may dissolve.

thayir murukku

Recipe card

curd murukku
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Curd murukku | Thayir murukku

Thayir murukku (thayir means curd/ Plain yogurt) is a spicy, crispy and flavorful snack you can prepare for this Diwali snack. The green chilli paste and curd goes well together and makes this savory snack really flavorful.
Course Snack
Cuisine Indian
Prep Time 15 minutes
Cook Time 30 minutes
Servings 25 small murukku

Ingredients

  • 1 & ½ cups Rice flour
  • ¼ cup Urad dal flour
  • ¼ cup Curd
  • 2 tablespoon Green chilli paste chilli ground with salt
  • 1 tablespoon Sesame seeds
  • 1 teaspoon Ghee
  • Salt as needed
  • Oil to deep fry
Prevent your screen from going dark

Instructions

  • Take 10-12 green chilli firstly in a mixie (blender) with salt (I used 1 teaspoon heaped).
  • Add 2-3 tablespoon of water and grind to a paste. Set aside.
  • After that take a mixing bowl. Add rice flour, urad dal flour, sesame seeds, 2 tablespoon of ground chilli paste, curd and ghee.
  • Mix well and then add water little by little to make a smooth, soft dough. Too tight dough will be difficult to press through.
  • Take murukku press and fit it with thenkuzhal plate. Fill the dough in it.
  • Press in hot oil directly.
  • Fry in low flame. Once bubbles reduce and you could see murukku on surface, flip it.
  • Continue cooking in medium flame until golden.
  • Drain over paper towel. Repeat to finish.
  • Regulate the heat as needed but cook in low to medium flame for perfect looking color.

Video

Notes

  • I ground chilli with 1 teaspoon heaped sea salt and then adjusted in dough. You may not use up all the chilli paste, first grind and then take required. 
  • I thought next time I should try grinding chilli, curd and salt so that it will be easier.
  • Always fry the murukku in medium or low flame for whiter results. But regulate the heat now and then so that the oil temperature is not too low. Otherwise it may drink too much oil.
  • Make sure to knead the dough on softer side not tight to let the squeezing process easier.
  • Let there be enough oil so that the murukku does not touch the bottom while frying which may lead to brown spots.
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Food safety

  • While handling oil, in hot temperature, always be careful. If in case you come in contact with hot oil in skin, show it under running water or cold water until burning sensation stops.
  • First batch, always stand at safe distance to avoid any oil spillage.
  • Never leave the stove un-attended.
  • Do not roll the murukku dough and add to oil, it may burst.

The post Curd murukku recipe | Thayir murukku appeared first on Raks Kitchen.

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Marinated Olives

Marinated olives are a fancy appetizer that comes together with little effort and inexpensive ingredients! Meaty, flavorful olives are layered with fresh herbs, spices, and olive oil for an experience your taste buds will absolutely love! Appetizers can easily outshine an entree. Nothing beats a little finger food! This Halloween charcuterie, avocado egg rolls, and…

Marinated Olives

Marinated olives are a fancy appetizer that comes together with little effort and inexpensive ingredients! Meaty, flavorful olives are layered with fresh herbs, spices, and olive oil for an experience your taste buds will absolutely love!

Appetizers can easily outshine an entree. Nothing beats a little finger food! This Halloween charcuterie, avocado egg rolls, and spinach artichoke dip with crostini are some of my current favorites!

Closeup of seasoned olives in a white bowl.

Amazing Lemon Herb Marinated Olives Recipe

I love olives. I was (and am) that kid that would put olives on their fingers and eat them off at Thanksgiving. Thankfully, now I’m a bit more refined when it comes to my olive obsession. Green olives are one of my go-to snacks. Not only are they an amazing source of healthy fats, but their meaty flavor and tangy brine are something I can’t get enough of. Not only do I love olives, but fresh herbs too! In this recipe, I use a combination of all my favorites. Rosemary, garlic, thyme, and pepper come together with tasty, zesty lemon! These marinated olives infused with Greek flavors are going to become your new favorite appetizer. They’re so good!

And the best part of it all? You get the luxurious flavor from just a few simple, inexpensive ingredients. These marinated olives taste like antipasto you’d get from a high-end restaurant. They are so impressive! I love serving these at family dinners. Olives paired with some charcuterie has been a hit with my family! I swear people are always going back for seconds of the appetizers more than the dinner itself! You just can’t resist each flavorful, juicy bite of these olives. Make them for your next get-together! I assure you- they’ll be a hit.

Everything You Need for Marinated Olives

This recipe starts with high-quality olives. From there, it’s just about pulling spices out of your cabinet and seasoning to perfection! I love that this recipe uses such simple ingredients. It makes my life a little easier!

  • Olives: I used a blend of Kalamata, black olives, and green olives. Not only is this a nice mix of color, but flavor, too! You get the perfect mix of tangy, salty, and meaty.
  • Olive Oil: A full-bodied olive oil is going to give your olives the best flavor. I always opt for a robust extra virgin olive oil for marinades.
  • Lemon Juice: Fresh lemon juice is best! I use the juice of half a lemon here. Then you can use the peel for extra flavor!
  • Rosemary: Rosemary is hands-down my favorite herb. It’s so aromatic and earthy!
  • Garlic Cloves: Adding cloves of garlic to your marinade is going to infuse the perfect savory flavor.
  • Thyme: Thyme adds a zesty, earthy flavor that pairs super well with olives. You’ll love it!
  • Crushed Red Pepper: For a little heat! You can adjust how much of this you want in your marinade.
  • Pepper: Cracked pepper makes everything better! I’ve been loving a mix of white and black pepper for more complex flavor.
  • Lemon Peel: Save your peels! If you add lemon peel to your marinade, it will infuse an amazing citrus flavor! It helps to balance out the saltiness and spice.

Let’s Make Some Tasty Marinated Olives!

This crowd-pleasing appetizer is honestly one of the easiest things you can make. Only a few minutes of preparation is needed! The end result is so fresh and flavorful! Keep in mind: these olives require at least a day to marinate. And the more time the better! The longer you let your olives sit, the more flavorful they will be!

  1. Combine Olives and Seasonings: In a medium sized bowl, combine the olives, oil, lemon, rosemary, garlic, thyme, crushed red pepper, black pepper, and lemon peel.
  2. Add to Jar and Refrigerate: To finish up, put the olives in a jar and seal. Refrigerate for 1-2 days before serving. Your olives will last for 1-2 weeks.
A mix of olives topped with seasonings.

What Should I Serve Marinated Olives With?

These juicy, flavorful olives will pair well with just about anything, but I particularly like serving them alongside other Greek dishes! Serve them up with chicken, meatballs, salads, and more! Marinated olives are also a great addition to other finger foods like hummus, fruit, and cheese.

Easy Greek Lemon Chicken

The BEST Hummus I Have Ever Had!

Greek Meatballs (Keftedes)

Greek Salad with the BEST Dressing

Storing Leftover Olives

Marinated olives are the perfect thing to make in advance or give as a gift! Because of their longer shelf life, they’re a snack that can be enjoyed again and again! Also, since the seasonings infuse the longer they sit, your olives will taste even better as time goes by!

  • In the Refrigerator: Your olives need to be kept in the fridge to keep from spoiling. In a properly sealed jar, they will last for up to 2 weeks.
Mixing olives with herbs, lemon, and spices.

Making the Best Marinated Olives

This recipe is as straightforward as it gets, but here are a few more tips and tricks to help you get the most delicious olives possible! It’s the kind of snack your friends and family will go crazy over.

  • Rest Before Serving: Letting your marinated olives rest in the fridge is super important. This is definitely not the recipe to make same-day. The olive oil, herbs, and seasonings need time to seep into the olives and make them more flavorful!
  • Adding Spice: When adding in your crushed red pepper, keep in mind that a little goes a long way. I would start small and add more as needed. The longer your olives marinate in the pepper, the spicier they will be.
  • Oil is Solidifying: Sometimes, when you let your olives rest in the fridge, the oil mixture will harden. This is completely normal! If you take your jar out and let it sit at room temperature, it will go back to its liquid form.
  • Adding Wine or Liqueur: You can add a splash of your favorite wine or liqueur to your mixture for a little added flavor. Some additions I’ve seen are Chardonnay and Pastis.
  • Leftover Marinade: So, you’ve eaten all of your olives. Don’t throw away the olive oil mixture! It’s filled with so much incredible flavor! You can use leftover marinade as a tasty dipping oil for crostini or bruschetta.
A jar of olives in marinade. Skewering 3 on a fork.

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Marinated Olives

Marinated olives is a fancy appetizer that comes together with little effort and inexpensive ingredients! Meaty, flavorful olives are layered with fresh herbs, spices, and olive oil for an experience your taste buds will absolutely love!
Course Appetizer
Cuisine Italian American
Keyword marinated olives
Prep Time 10 minutes
Total Time 10 minutes
Servings 4 people
Calories 392kcal
Author Alyssa Rivers

Ingredients

  • 3 cups olives I used Kalamata, black olives, green olives
  • 1/2 cup olive oil
  • juice of half a lemon
  • 2 Tablespoons rosemary sprigs
  • 4 garlic cloves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper
  • 1/4 teaspoon pepper
  • Peel from ½ lemon

Instructions

  • In a medium-sized bowl combine the olives, oil, lemon, rosemary, garlic, thyme, crushed red pepper, black pepper, and lemon peel.
  • Put the olives in a jar and seal. Refrigerate for 1-2 days before serving. Lasts for 1-2 weeks.

Nutrition

Calories: 392kcal | Carbohydrates: 5g | Protein: 1g | Fat: 43g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 31g | Sodium: 1581mg | Potassium: 63mg | Fiber: 4g | Sugar: 1g | Vitamin A: 482IU | Vitamin C: 1mg | Calcium: 64mg | Iron: 1mg
Source : The Recipe Critic More   

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