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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.
Prep Time15 mins
Cook Time30 mins
Course: Snack
Cuisine: Indian
Servings: 25 small murukku


  • 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


  • 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.



  • 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.