Thenkuzhal recipe – Thenkuzhal murukku preparation with step by step photo, video. The authentic recipe, made in bulk for Diwali and gokulashtami festivals.
Thenkuzhal murukku will be the main diwali snack in our households. My mom as well as MIL both make this in large numbers and store in large tins. It is very flavourful and crisp snack. I still remember my childhood days,when my mom makes this one week before diwali. From that time the festive mood will start.
As kids, which part excites us more is while making this murukku, the last batch my mom takes out when it is half-done. That murukku will be so white and soft. Though she will give only one each that way, we love it very much and wait when my mom will finish making murukku and make this ‘aravekkaadu murukku’ – which means half cooked murukkus 😋.
Even my MIL does the same and now too Vj loves it,so I make sure I reserve one for him and one for myself. Unlike Kai murukku,we don’t roast urad dal that golden. We will always do it very slightly for this thenkuzhal. The recipe is more common. All of us do the same way. But here is my recipe anyways.
This will be tasting great for weeks, you can enjoy for so many days when stored in airtight containers. The middle inside of the murukku has hole,which makes it light and crispy. Maybe that’s why they named as thenKHUZHAL ?