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Magizhampoo murukku, Magizhampoo thenkuzhal recipe

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Magizhampoo-thenkuzhal_1

Magizhampoo murukku, magizhampoo thenkuzhal with coconut milk. Learn this tasty mullu murukku recipe with step by step pictures.

Magizhampoo  is a flower which is so small in size but smells heavenly and strongly too. They sort the flower in a thread with needle and wear in the plaits as we do jasmine. This magizhampoo thenkuzhal murukku resembles the look of sorted flowers. And I assume that’s why they call this so. We make this murukku a bit different… We make it as a mildly sweet murukku with coconut milk. So it is very very flavourful and very distinct in taste. I love it very much.
For sweetening we use sugar candies,Kalkandu ,my mom says if we use sugar for sweetening the murukku browns easily and sugar candies lessen this. I always love mild sweet snacks, like the diamond cuts snack. This is also one of those snacks I love. Also I love making this murukku because of its shape. I love making those cure swirls ☺.

Magizhampoo-murukku_1

magizhampoo murukku recipe
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Magizhampoo murukku recipe

Magizhampoo murukku, magizhampoo thenkuzhal with coconut milk. Learn this tasty mullu murukku recipe with step by step pictures.
Course Snack
Cuisine Indian
Prep Time 20 minutes
Cook Time 25 minutes
Servings 20 murukku
Cup measurements

Ingredients

  • 2 cups Idiyappam flour/ Rice flour
  • ¼ cup Roasted moong dal flour
  • ¼ cup Coconut milk
  • 3 tbsp Sugar candy/kalkandu powder - 3 tbsp
  • 2 tsp Sesame seeds
  • 2 tbsp ghee or melt butter or oil
  • Salt as needed
  • Oil - for deep frying

Instructions

  • We have some preparations before making the murukku. Roast moong dal/paasi paruppu till golden,cool down,powder it and sieve it. Grind 3/4 cup coconut with little warm water and extract coconut milk from it. Powder the sugar candy.
  • Warm the coconut milk and dissolve the powdered sugar candy in it. Use this warm milk while making dough. Take rice flour, moong dal flour,sesame seeds,ghee, salt(if usinin a bowl and mix well. Add coconut milk and enough water gradually to make a smooth stif dough. THere should not be any cracks too.
  • Take the star holed plate in the murukku press and fill it with the prepared dough. Heat oil in kadai , meanwhile draw murukku in circles in greased ladles. Drop carefully in oil and fry in medium flame.
  • Fry both sides till golden colour or the bubbles ceases. Drain from oil to paper towels.

Notes

  • Just 1/4 cup coconut milk is enough,use plain water for the rest. More milk makes cooking time long and harder murukku too.
  • Using more sweet makes the murukku brown in colour also becomes harder.
  • Always deep fry in medium heat while cooking. But make sure the oil is hot while squeezing.
  • I had already the powdered moong dal, so I have not shown those steps..hehe.
  • If your murukku breaks while making, try sprinkling more water and knead and try again. Use finest rice flour to avoid this.
  • You can also replace moong dal powder with urad dal powder.

Magizhampoo murukku method

    1. We have some preparations before making the murukku. Roast moong dal/paasi paruppu till golden,cool down,powder it and sieve it.
    2. Grind 3/4 cup coconut with little warm water and extract coconut milk from it. Powder the sugar candy.mp1
    3. Warm the coconut milk and dissolve the powdered sugar candy in it. Use this warm milk while making dough.
    4. Take rice flour, moong dal flour, sesame seeds,ghee or butter/ oil), salt in a bowl and mix well. Add coconut milk and enough water gradually to make a smooth stiff dough. There should not be any cracks too.mp2
    5. Take the star holed plate in the murukku press and fill it with the prepared dough. Heat oil in kadai , meanwhile draw murukku in circles in greased ladles. Drop carefully in oil and fry in medium flame.mp3
    6. Fry both sides till golden colour or the bubbles ceases. Drain from oil to paper towels.mp4

Store in airtight containers. Stays good for a 10 days. Enjoy flavourful magizhampoo murukku.
Magizhampoo-mullu-murukku_1

Reader Interactions

Comments

  17. lata raja

    I have not tried sweetening this murukku until now.With idiyappam flour, I am guessing that the pounded rice flour has to be roasted like for idiyappams.
    And you have created the spirals very beautifully.

    Reply

  18. Cilantro

    My mom-in-law makes them and I love them too but never knew this murrukku had such a beautiful name to it. She called them Inippu murrukku.
    Beautiful Clicks as always.

    Reply

  43. Xiaolu

    I just tried these for the first time in August when I received them from a friend in Singapore. They were so addictive. Thanks for the recipe and great step-by-step photos!

    Reply

  48. Dorinda

    Hi Rak,
    I am planning to make this murukku today. I have following questions.
    1.Can i use store bought can coconut milk, if so is this the same proportion.
    2.Can i skip Sugar candy/kalkandu powder, i don't want sweet murukku.
    3.How many murukku i can make with this proportion.
    4.If i change moong dal to Urad dal, is the color and taste is going to be same, what will be better(i never tried moon dal before)
    5.Moong dal flour measurement says 1/4 – 1/2 cup, What that mean(1/4 or ½)?
    6. Can i make regular murukku mold to do this
    7.What is the difference between MURUKKU and Thenkuzhal murukku , which will be similar to the store bought sift and crunchy one.

    I know I have too many questions. Please help me to to make murukku today.

    Thanks.
    Dori

    Reply

  49. RAKS KITCHEN

    Dori,

    You can use store bought coconut milk. But dilute it as it will be too thick I think. dilute 1/4 cup milk with 1/4 cup water.
    Yes you can skip the sweet part very well.
    You can make around 20 murukkus.
    You can change moong to urad dal flour. Both have unique taste and flavor.
    You can add urad dal flour from 1/4 cup or upto 1/2 cup.
    Both this one and thenkuzhal are crunchy.. Only the ingredients differ a little bit which makes its flavor differ a bit. You can also reffer the other murukku recipes in my blog.
    Hope this helps, do write to me if you have any further doubts.

    Reply

  50. Dorinda

    Thanks Rak for your prompt reply.

    I tried this yesterday, it came out really good. I like the color of the murukku, it was so transparent.

    Sure I’ll try your other versions of murkku.

    Keep it up your good work.

    Reply

  62. Raji

    Your recipes are awesome always..

    I want to ask you one thing.. where did you get murukku press from ? Mine has lots of wholes.. so whatever I try it’s over crowded in oil..

    Reply

    • [email protected]

      This was from my mom, very very old one Have you tried saravana stores or such vessels shop? also shops outside big famous temples who sell kadai, dosa oan and other stuffs will have this too. Look for it.

      Reply

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