Chettinadu Thenkuzhal Murukku Recipe from Soundaram Aachi of Soundaram Snacks, Karaikudi

Soundaram-thenkuzhal

Chettinadu Thenkuzhal Murukku Recipe from Soundaram Aachi of Soundaram snacks Karaikudi, Tamilnadu. With step by step pictures.

You go to Karaikudi and ask for Soundaram Snacks and everyone will be able to guide you. Its so famous. The big house that hosts Soundaram snacks, bustling with all kinds of Chettinad snacks being prepared by Soundaram Aachis busy team is a sight to watch. The first time I saw her, I will never forget. We had gone to get some snacks. It was around lunch time. She saw my cranky little son and she immediately knew that he was hungry. She called one of her team members and asked them to get a pachai thenkuzhal. “A very soft kind of murukku delicacy in chettinad”. The lady returned with a hot murukku and gave it to Soundaram Aachi. She gave it to my son and told “saaptu paaru raja”. Not only that. She even wiped his oily mouth with her Saree (mundhanai) after he had finished eating. I was immediately in tears. And all this was to us, strangers. How many times do you see people like this in your life? She just hugged me tight and called me in. We struck a conversation right away. What was a 10 minute break for getting snacks turned out to be a 2 hour unforgettable meeting. I told her about Kannamma Cooks and she was so happy to share this famous thenkuzhal recipe.

chettinad-thenkuzhal-murukku-Soundaram-aachi-Soundaram-snacks

This is Soundaram amma’s story. She was a typical home maker until her quiet world toppled over when her husband met with an accident and was disabled for a while. After some time, she also lost her only son in a road accident. This business became her livelihood and she worked so hard and buried all her worries making snacks day and night. The business has become so big and Soundaram is a household name in Karaikudi now. Even today, each and every product gets packed only after Soundaram Aachi does the taste testing. A very passionate, hard working, down to earth person who will make you feel that the world is a better place because of people like her. She has a grandson from her daughter and she could not stop talking about him the whole time. She is the cutest person you will ever meet in your life. So when you are in Karaikudi, you should not miss this gem of a place thats a heaven for foodies. Soundaram Snacks is located at Number 28, MGR Street, Soodamani Puram, Karaikudi – 3. Phone Number+(91)-4565-650733.

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The sight of mountains of murukku made from scratch cannot be described in words. Everything at Soundaram is made by hand.

chettinad-thenkuzhal-murukku-one

Here is how to do Thenkuzhal murukku chettinad style. There are two methods to do this recipe. One is using the traditional method where rice is soaked, dried and ground to a fine powder.
The second one is to use the store bought idiyappam flour. This is an easier method and produces equally good results.
If you are using the traditional method, follow the instructions below.
Soundaram Aachi suggests using the following variety of raw rice if you are in Tamilnadu. C.R.Pachai or IR20. If you are else where, use the raw rice variety you can get in the grocery stores.
Soak the raw rice in water for one hour. After soaking for an hour, drain the water completely and dry the rice on a cloth for 3-4 hours. The rice needs to dry in shade only. Not under the sun. Once the rice is dried and has very little moisture left, grind to a fine powder. Usually the rice is ground to a fine powder by giving it in a rice mill. If grinding at home, grind in very small quantities in a mixie until its really smooth. Once the powder is ready, sieve and set aside. If you are going to use ready made idiyappam flour, this step is not necessary.

chettinad-thenkuzhal-murukku-sieve-flour

Dry roast the urad dal in very low flame until the dal starts to smell aromatic. Do not let the dal brown. Remove off heat and allow it to cool. Once the dal is cool, grind in a mixie to a very smooth powder. Once the powder is ready, sieve and set aside.

chettinad-thenkuzhal-murukku-urad

Mix in the rice powder, dal powder and salt. My little iron man did the mixing for me. Add the ghee and water and mix into a pliable soft dough. Make little logs to fill the murukku press.

chettinad-thenkuzhal-murukku-mix

Heat oil in a pan in medium flame until hot and press the murukkus from the murukku press directly in oil. Soundaram Aachi says, that’s the secret to getting crispy light murukkus.

chettinad-thenkuzhal-murukku-two

Remove once the bubbles in oil settle down and store in an air tight container for up-to 2 weeks. My murukku was in all shapes and sizes but tasted great.

chettinad-thenkuzhal-murukku-fry

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thenkuzhal-murukku

Chettinadu Thenkuzhal Murukku Recipe from Soundaram Aachi of Soundaram Snacks, Karaikudi

Chettinadu Thenkuzhal Murukku Recipe from Soundaram Aachi of Soundaram snacks Karaikudi, Tamilnadu. With step by step pictures.

  • Total Time: 4 hours
  • Yield: 75 murukkus 1x

Ingredients

Scale
  • 750 grams Raw Rice or Idiyappam Rice Flour
  • 300 grams Urad dal
  • 1.5 tablespoon salt
  • 45 tablespoon ghee
  • Water to mix
  • Oil for deep frying (sunflower oil, canola or refined peanut oil)

Instructions

  1. Soak the raw rice in water for one hour. After soaking for an hour, drain the water completely and dry the rice on a cloth for 3-4 hours. The rice needs to dry in shade only. Not under the sun. Once the rice is dried, grind to a fine powder. Usually the rice is ground to a fine powder by giving it in a rice mill. If grinding at home, grind in very small quantities in a mixie until its really smooth. Once the powder is ready, sieve and set aside.
  2. Dry roast the urad dal in very low flame until the dal starts to smell aromatic. Do not let the dal brown. Remove off heat and allow it to cool. Once the dal is cool, grind in a mixie to a very smooth powder. Once the powder is ready, sieve and set aside.
  3. Mix in the rice powder, dal powder and salt. Add the ghee and water and mix into a pliable soft dough. Make little logs to fill the murukku press.
  4. Heat oil in a pan in medium flame until hot and press the murukkus from the murukku press directly in oil. Soundaram Aachi says, that’s the secret to getting crispy light murukkus.
  5. Remove once the bubbles in oil settle down and store in an air tight container for upto 2 weeks. My murukku was in all shapes and sizes but tasted great.

Notes

Troubleshooting while murukku making – what can go wrong and how to rectify
If the murukku is cracking on the sides when pressed, add in a little more water to the dough and mix well.
If the murukku is hard to bite after fried, add in a tablespoon or two of ghee to the dough and mix well.
By any chance the dough becomes too soft, add in a little bit of rice flour and mix well.

  • Author: Kannamma - Suguna Vinodh
  • Prep Time: 3 hours
  • Cook Time: 1 hour
  • Category: Snacks
  • Cuisine: Tamilnadu, South Indian

thenkuzhal

61 thoughts on “Chettinadu Thenkuzhal Murukku Recipe from Soundaram Aachi of Soundaram Snacks, Karaikudi”

  1. Mam…Could you please let me know where v can get the muruku puli ..I got in online long back but it’s very hard to press ..






    1. Soundaram Aachi Murku not yet had but difinetly will buy from karaikudi….

      Mam no need to use eating soda or baking soda in this muruku…pls confirm






  2. I want to learn how to prepare Thattai my daughter is pregnant she loves murukku &thaatai please let me know how to prepare my thaatai becomes very soft please let me know

  3. Hi akka (I like to call you that way). Great going with your blog. Your blog clearly tells your a perfectionist.Congratulation for the great work your doing. I have tried a couple of your recipes and now I am actually not able to recollect everything but your biryani recipes, falafel burger and yesterday thenkuzhal murukku are some of them. Thank you for taking pains to give us your foolproof recipes. Its hard to find blogs like yours with such clarity on recipes. Great going akka. Thenkuzhal recipe came out so well. My appa enjoyed it a lot. I dint even tell him what murukku it was but after he ate he himself figured it out. So it talks for itself..:). I also took a photo of it thinking I could share it with you to make feel good but i guess there is no option here.

    Thank you once again.
    God bless
    Regards Priya






    1. Thank you so much Priya. Really happy that everyone enjoyed. Happy diwali to you and your family. You may send the pictures to sugunaindia at gmail dot com

  4. Hi Suguna,
    I’m a great fan of your recipes.
    I would like to try this recipe for Diwali. Incase of using Idiyappam flour is the measurement 750 grams as well.

  5. Hi Suguna,
    Thanks for your wonderful website. Hope you are having good time in Hon kong and bring us some nice soup recipes from china (modified to south indian taste). For the murukku , can I try any indian rice or is there any special rice I need to buy.
    Thank you
    Thiru






    1. Thank you.
      Soundaram Aachi suggests using the following variety of raw rice if you are in Tamilnadu. C.R.Pachai or IR20. If you are else where, use the raw rice variety you can get in the grocery stores.

  6. Hi Suguna,
    First of all congratulations on your wonderful website. Its very useful!
    I’m going to try this one for this diwali. I have few questions for you.

    Can this be done with basmati rice?
    I have had a bad experience frying murukku in hot oil once, and also heard many stories from friends about oil bursting while frying murukku/seedai. Do you know why this happens?
    The ground rice flour should be very dry or it doesn’t matter if it has some moisture?
    Can you post adhirasam recipe for us whenever possible? Thanks 🙂

    1. Bursting will happen with seedai if not careful. The seedai bursts as the steam inside the ball has no where to go. It happens if the balls are made very tight and improper dough.
      I will avoid basmati rice for murukku.

    1. According to the ratio given in the recipe, for about 2.5 cups raw rice, you will need 1 cup urad dal. You can increase or decrease according to your needs.

    2. Sindhu Anantha

      Hi Suguna, How are you doing??? I consider myself a regular at your site from when I chanced upon it on the internet! I have tried many many recipes from your site and they have all turned out fantastic. Today I tried this murukku. It came out PERFECTLY! I couldn’t thank you enough! And this is the first time I tried murukku ever! Keep it going Suguna!!!

  7. RENUKA KOMMURU

    Hi I live in south africa, basically chennai origin. I try your receipe frequently and it turn amazing. You seems to be a straight person. i feel attached to you.

  8. Chetna Saikrishnan

    Hi! Just wanted to know if I can use kozhukattai flour instead of Idiyappam flour

  9. in bangalore , we dont get IR 20 type rice,
    my murukku is becoming soft everytime i fry them!!!

    any soultion ? thanks for the reply

  10. Dear Suguna aka Kannamma. First of all accept my heartfel greetings on creating yhis beautiful website..

    I live in Delhi and have been regularly following your posts and every recipe has come out fantastic

    Thank you for sharing this thenguzhal recipe, which i am going to try this week

    Yours affectionately, Raji






    1. Hello kannamma, I just tried this recipe but I think I got the proportions all wrong. I measured the powders in my measuring cup, where 250 ml was around 1 cup. So I measured rice flour also similarly which turned out to be around 2.5 cups. I’m sure the proportions are all wrong cause the salt has made the mixture really salty. Also, I’m not able to fry it in gingelly oil as the oil starts to froth profusely as soon as I press the murruku into the medium hot oil. Please help, I’m stuck with so much batter and I have no idea what to do!

      1. This recipe is not in cups but in grams. This dough along with rice and dal is around 1 KG.
        We never fry murukku in gingely oil. Gingely oil and unrefined peanut oil will froth. Its used for tadka, tempering etc but never for deep frying. Use a neutral oil like sunflower or vegetable oil.
        If you find the dough to be salty, add little more rice flour and mix. And fry in sunflower or vegetable oil.

  11. I tried your recipe came out well thnx for the recipe can you plzz post hyderabadi dum biryani and chettinad chicken biryani






  12. Chitra sundaram

    I also made murukku many times. After seeing your recipe I would like to try your recipe. Will tell you the results soon. Today I tried your kuruma. Came out well. Thanks dear






  13. Can we store the muruku mix n make it as and when required. Also let me know what Acchu u r using

  14. Suthafernando

    Hi Kannamma !
    Kalapadam illaatha ungal varnippu mihavum pidithathu. I will try this recepie today as it is cold and windy here. Will let you know how it comes out.
    Thank you for the recepie.

  15. I liked this posting. The cup measures are for the powder or the whole grains.
    Rice powder – 2.5 cups and urad dhal powder- 1 cup ?

  16. Hi suguna i love your receipes becos they come out exactly like what you make. Congrats.
    I would like to try this thenguyal receipe you have mentioned of aachi. Can u tell
    How much urad dhal powder for 1 cup rice flour?
    Regards
    Jayashree.

    1. Thank you Jeyashree.
      According to the ratio given in the recipe, for about 2.5 cups raw rice, you will need 1 cup urad dal. You can increase or decrease according to your needs.

  17. Sathish Varadharajan

    Nice recipe. We love the chettinadu sweets and savouries. When we were expecting our first kid, My friend’s Achi sent a tin load of sweets and snacks for my wife. We just loved it from the first sight.

    Please do share Chettinadu Seepu Seedai recipe too.






  18. What a beautiful story. And such a tasty treat! I have saved it to be a fun activity during the cold winter here. Thank you again for sharing such great stories.

  19. dhivya vinod

    Hi suguna,

    So lovely to hear the aachi soundramstory and the recipe. I am a fan of this white murukku.gonnna try and let you know fr sure






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