South Indian snack which is slightly tricky to make, but one which is soo very delicious. A classic recipe which is equally beautiful and crafty to look at and a treat for the eye, in addition to being tasty.
While there are different types of murukku made with different combination of flours, in any typical Tamil household, Kai Murukku has been one of my favorite for a very long time. I simply love the fact that it is painstakingly shaped with hand, just to make it ever so gorgeous. For the effort needed to make this murukku, I would usually prefer making other varieties of murukku at home using a murukku press. I used to heavily rely on getting this kai murukku from a store like Grand Sweets or Ananda Bhavan, but with the options being far and few, I started making these frequently at home now.
Preparing the dough for this murukku is the easier part. However shaping the murukku is no mean task. My first try was sometime last year. While it is obvious that the shape was not anywhere close to perfect, the taste and texture also seemed to be slightly off target. Usually, Kai Murukku would be made for festivals like Krishna Jeyanthi. Krishna Jeyanthi is way past us now, however I am here right on time for the next major festival and my favorite Diwali. In case you are looking for a delicious snack recipe to prepare for Diwali, or even for Navarathiri, you need not look beyond here. This Kai Murukku would be a perfect fit and loved by one and all.However, never giving up, I would give it a try whenever I have spare time. After a few trial and errors, even though the shape did not turn out to be perfect, I was able to nail the taste and texture. It is now deemed worthy enough be to shared with you folks
Usually, Kai Murukku would be made for festivals like Krishna Jeyanthi. Krishna Jeyanthi is way past us now, however I am here right on time for the next major festival and my favorite Diwali. In case you are looking for a delicious snack recipe to prepare for Diwali, or even for Navarathiri, you need not look beyond here. This Kai Murukku would be a perfect fit and loved by one and all.
The base of the kai murukku, like most of the other murukku recipes, is the rice flour. Just that this recipe works only with a moist rice flour. You would get that only when you grind the flour at home and not from rice flour bought from the store. Patience truly is not my cup of tea, but becomes quite essential when making this murukku. The urad dal roasted until golden and powdered give a nice aroma, color and flavor to this murukku. Just the flavor combination of freshly ground rice and urad dal flour is quite sufficient for this murukku. However to make it even more flavorsome, a little bit of jeera and asafoetida is added.
