Curd murukku | Thayir murukku

Ingredients

• 1½ cups (about 240 g)rice flour
• ¼ cup (about 30 g)urad dal flour
• ¼ cup (about 60 ml)curd
• 2 tbspgreen chilli paste (chillies ground with salt)
• 1 tbspsesame seeds
• 1 tspghee
• to tastesalt
• as neededoil, for deep-frying

Instructions

1. 1

   Make chilli paste

   Put 10–12 green chillies in a blender with salt; the original recipe uses 1 heaped teaspoon.

2. 2

   Grind the chillies

   Add 2–3 tablespoons of water and blend to a paste. Set it aside.

3. 3

   Combine ingredients

   In a mixing bowl, add the rice flour, urad dal flour, sesame seeds, 2 tablespoons of the chilli paste, curd and ghee.

4. 4

   Make the dough

   Mix well, then add water a little at a time until you have a smooth, soft dough. A very firm dough will be difficult to press.

5. 5

   Fill the press

   Fit a thenkuzhal plate into a murukku press and fill it with the dough.

6. 6

   Press into oil

   Press the dough directly into hot oil.

7. 7

   Fry and turn

   Fry over a low flame. When the bubbles subside and the murukku rise to the surface, turn them over.

8. 8

   Cook until golden

   Continue cooking over a medium flame until golden.

9. 9

   Drain and repeat

   Drain the murukku on paper towel, then repeat with the remaining dough.

10. 10

    Regulate the heat

    Adjust the heat as needed, keeping it low to medium for an even colour.

What is thayir murukku?

Murukku is a crunchy, savoury snack associated with South Indian cooking and festive occasions. Thayir means curd, and this version brings curd together with rice flour, urad dal flour and green chilli paste.

The rice flour gives the snack its crisp bite, while the curd and ghee help make a soft dough that can be pressed into shapes. Sesame seeds add little toasted notes throughout.

Nutrition and macros by portion

The nutrition label shows one serving as written: 55 calories, 1g protein, 7g carbs, 2g fat.

Rice flour and urad dal flour provide most of the carbohydrates, while the frying oil and ghee contribute most of the fat; urad dal flour and curd provide some protein. Pair a few pieces with a source of protein, such as a bowl of yoghurt, and fresh vegetables for a more balanced snack.

The flour and curd

Rice flour: it forms the main structure, so measure it carefully and break up any lumps before mixing.

Urad dal flour: this adds a complementary savoury flavour alongside the rice flour.

Curd: use plain curd, and add the water gradually because its thickness affects how much the dough needs.

Getting the dough right

Soft dough: add water in small amounts until the mixture is smooth and pliable. It should press through the murukku maker without needing excessive force.

Chilli paste: the recipe uses two tablespoons, made from 10–12 green chillies, salt and a little water. Chilli heat varies, so the paste gives the dough its defining spice.

Pressing and frying

Thekuzhal plate: fit this plate into the murukku press before filling it, so the dough comes out in the intended ridged strands.

Hot oil: press the dough directly into the oil, taking care to keep your hands away from the surface. Fry in batches if needed rather than crowding the pan.

How to judge doneness

First side: begin over a low flame and wait for the bubbles to reduce and the murukku to rise before turning it.

Colour: continue over a medium flame until golden, adjusting the heat if the outside colours too quickly. Drain on paper towel after frying.

Serving and timing

This recipe makes about 25 pieces and takes around 45 minutes in total. The frying time for each batch depends on the pan and the size of the pieces, so use the bubbles and colour as cues.

Serve the murukku as a snack with tea or include it among other savoury dishes for a festive spread. Let it cool before serving for the best crunch.

Recipe notes & tips

• Add water a little at a time so the dough does not become too loose.
• Use plain curd and stir it smooth before mixing it into the flours.
• Fill the murukku press only as much as you can comfortably handle.
• Wait for the bubbles to subside before turning each piece.
• Keep the oil at a low-to-medium heat and adjust it between batches.
• Let the fried murukku cool before storing to help retain their crunch.

Variations

• Milder chilli: use less chilli paste in the dough for a gentler heat.
• More sesame: add extra sesame seeds for a stronger toasted flavour.
• Freshly ground paste: blend the chillies just before mixing for a fresh, punchy taste.
• Small murukku: press shorter strands for bite-sized pieces and check them closely as they fry.

Common mistakes to avoid

• Dough too firm: add water in small amounts until it presses smoothly through the maker.
• Dough too wet: mix in a little flour so it holds its shape when pressed.
• Oil too hot: lower the flame if the murukku darken before cooking through.
• Turning too early: wait until the bubbles reduce and the pieces rise to the surface.
• Crowded pan: fry fewer pieces at a time so they have room to cook evenly.
• Storing while warm: cool the murukku fully before putting them away.

How to store

Cool completely, then store in an airtight container at room temperature for several days. These crisp snacks are best enjoyed without reheating; if they soften, warm them briefly in a low oven and cool before serving.

Frequently asked questions