Mullu Murukku or Manamkombu. Then you can squeeze the murukku like you would any frosting. Kind of like squeezing out Churros. This is what it looks like when you squeeze the dough trough the murukku achchu.

Mullu Murukku or Manamkombu I never cease to marvel at the number of unexplored traditional recipes that have been passed on from generation to generation in every cuisine. While I do appreciate modern cuisine, I find myself going back to my roots more often these days. Mullu Murukku Recipe / Mullu Thenkuzhal Recipe with step by step pictures and lots of tips. You can have Mullu Murukku or Manamkombu using 8 ingredients and 21 steps. Here is how you cook that.

Ingredients of Mullu Murukku or Manamkombu

You need 4 / 800 cups grams of Rice Flour Raw.
You need 1 / 200 cup grams of Moong Dal Flour (Pasi Paruppu or Payathamparuppu ).
It's 2 Tablespoons of Salt (adjust to taste).
It's 1/2 teaspoon of Asafetida Hing / / Perungaayam.
Prepare 2 teaspoons of Cumin Seeds Sesame seeds (jeera) or (til).
It's 4 Tablespoons of Unsalted Butter.
It's as required of Water.
It's of Vegetable oil for deep frying.

This murukku is also called by other names like Magizhampoo Thenkuzhal / Murukku, Manamkombu, Iyengar Manangombu as the shape of the murukku looks like the flower Magilampoo. Traditionally, this murukku is prepared by grinding raw rice with roasted moong dal/channa dal flour, coconut milk and little. A quick video tutorial on ow to fill the murukku achchu with dough and how to use the murukku maker (achchu) to make Mullu Murukku (also known as Manangombu or Manamkombu or Magizhampoo Murukku) Mullu Murukku / Manamkombu South Indians usually make this Mullu Murukku on special occasions. I never cease to marvel at the number of unexplored traditional recipes that have been passed on from generation to generation in every cuisine.

Mullu Murukku or Manamkombu step by step

Murukku Achchu (Maker) with star attachment.
Ziplock bag or Pastry bag with a tiny star nozzle as an alternative.
It is best to use Rice & Dal flours that are freshly prepared. To make the flour -.
Wash the raw rice 2-3 times, drain the water completely. Spread it on a cloth and dry it in the shade or under the fan. Let it dry completely..
Add it to a strong food processor or grinder (or if you have access to a flour mill) and grind to a fine powder.
Dry roast moong dal until hot to touch. Let it cool. Then grind to a fine powder.
If you cannot make the flours at home, then feel free to buy them. But make sure it is fresh..
The exact quantity of water cannot be specified. You need to add as much of water required to make a soft dough. Keep adding 1-2 tablespoons at a time until the dough comes together and holds its shape.
If you are making a large batch, it is advisable to keep making dough in parts so that it is soft and retains a golden color when fried. Making the dough ahead of time can make the snacks too brown too fast.
The more butter you use, the crispier is the murukku. But using too much will make it too fatty and leave an unpleasant taste in your mouth. Moreover, too much butter can make the snack so crispy that it may disintegrate..
To make this, you need the Murukku "Achchu" or the murukku maker. It is a tool which has various attachments that can be fitted to the bottom of this tool. Basically - the dough is stuffed into the lower half which has the attachments in the bottom. Using the upper half, the dough is squeezed out to form the murukku..
If you're not familiar with this tool or you don't want to buy one, you can try another easier alternative - Buy a small star shaped nozzle to fit into pastry bags. You can fill a zip lock bag or pastry bag with the dough (which has the star nozzle fitted at the bottom). Then you can squeeze the murukku like you would any frosting. Kind of like squeezing out Churros..
Heat the oil for deep frying in a wok or pan.
Sift together the 2 kinds of flours - raw rice flour and moong dal flour.
Add red chilli powder, cumin or sesame seeds, butter and salt. Mix with fingertips to form a coarse mixture. This ensures the butter is evenly distributed..
Add water little by little and start mixing. Add enough to form a smooth dough that is soft to touch but not sticky..
Fill the murukku achchu (maker) with the dough. Fit the star attachment to the bottom. Lay a clean kitchen cloth on the counter and work on it. Once you are confident, you can directly squeeze out the dough directly into the hot oil. Hold the tool with both hands. As you start gently pressing the upper half of the tool, move your hands in circular motion. You can do it as big as as small as you want..
Gently lift off each Murukku with a ladle and drop it into medium hot oil. Fry on medium flame for 3-5 minutes or until the Murukku is golden brown and crisp..
Remove onto a plate lined with tissues. Let it cool completely..
Enjoy it at any time of the day!.
You can store this in a clean, air tight container at room temperature and it will stay fresh for almost a month..

For all those who follow a vegan diet, find suitable vegan recipes from around the globe in this category! Plat-based food for a healthy life! I'm Kavitha and welcome to my little corner on the web! This site celebrates my love for food, cooking and the internet! While I do appreciate modern cuisine, I find myself going back to my roots more often these days.