Curd Murukku recipe, Thayir murukku

Curd murukku | Thayir murukku recipe with step by step pictures and video, a simple murukku using rice flour and sour curd. Even if you are living in a place where you don't have access to any other stuff, you can do it using only rice flour. As janmastami is coming up, i thought i will post this easy murukku recipe. Even for diwali also we can make this curd murukku. Rice flour 1 cup Sour curd 1/2 cup Red chili powder 3/4 tsp Sesame seeds 1 tsp Salt as needed Softened butter 1 tsp Water to make dough Asafoetida 2 pinches Oil for deep frying Method : In a wide bowl add the rice flour. I used store bought idiyappam flour, you can use home made rice flour too. If using store bought rice flour, ensure the texture is fine and not coarse. Add the sour curd to the dough. I left the curd overnight outside and used it. Add red chili powder, salt, softened butter, asafoetida and sesame seeds to this. Mix well. Sprinkle water little by little and make this into a soft dough without any cracks. I used the thenkuzhal achu | mould. Take a portion of the dough and put this inside the murukku press. Heat the oil for deep frying. The remaining portion of the dough, keep it covered always. Also do not make the dough in bulk if you are making more murukkus. Once the oil is hot, bring the flame to medium and squeeze the murukkus in to it. If you are not comfortable in squeezing directly into hot oil, squeeze in a greased ladle and invert it on to the oil gently. Cook on both sides. Once the oil sound subsides, take it out from the oil. Drain in the kitchen towel. Repeat this for the rest of the dough. Store this in an airtight container. Notes: Curd murukku tastes yum and stays crispy for 4-5 days. The sour curd gives a nice tangy taste to the murukku, so try adding sour curd to this thayir murukku.