 Murukku | |
| Place of origin | India |
|---|---|
| Region or state | India:Tamil Nadu,Karnataka,Kerala,Andhra Pradesh,Telangana,Chhattisgarh and Sri Lanka:Jaffna,Batticaloa |
| Associatedcuisine | India,Sri Lanka,Fiji |
| Main ingredients | Rice flour,Urad dal flour (Black gram),Salt,Oil |
Muṟukku (Tamil:முறுக்கு,romanised: muṟukku,lit. 'twisting') is a savoury, crunchy snack originating from theIndian subcontinent. In India, murukku is especially common in the states ofTamil Nadu,Telangana,Andhra Pradesh,Karnataka,Kerala,Chhattisgarh andOdisha. It is calledmurkulu inTelangana,janthikalu inAndhra Pradesh and mudku/murku inOdisha.Chakli is a similar Indian dish, typically made with an additional ingredient,chickpea flour.
It is also common in countries with substantial Indian and Sri Lankan diaspora communities, includingSingapore,Fiji,Malaysia, andMyanmar. Calledsagalay gway (စာကလေးခွေ;lit. 'baby sparrow coils') inBurmese, it is a common snack and is used as a topping for a regional dish calledDawei mont di.[1]
The namemuṟukku "twisting" in Tamil refers to its shape.[2]Other names of the dish includeKannada:ಚಕ್ಕುಲಿ,romanised: cakkuli,Odia:ଦାନ୍ତକଲି,romanised: dāntakali,Marathi:चकली,romanised: cakalī,Telugu:చక్రాలు,romanised: cakrālu ormurukulu orజంతికలుjantikalu, andKonkani:chakri or chakkuli.
Murukku is typically made fromrice flour andurad dal flour.[3] The flours are mixed with water, salt,chili powder,asafoetida and eithersesame seeds orcumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep-fried in vegetable oil.
The dish has many variations, resulting from the types and proportions of flours used. Mullu muṟukku "thorn muṟukku" has an uneven texture that gives it an extra crunch. The Kai murukku "hand murukku") is made by hand using a stiffer dough. Ribbon pakoda muṟukku is another ribbon-shaped variety of the snack.[4] Āṭṭaiyāmpaṭṭi kai muṟukku, a town in Tamil Nadu, is known for its unique variety of murukkus, known asMaṇappāṟai muṟukku. This gained popularity because of Krishnan Iyer, who prepared and sold this first in Maṇappāṟai.[5][6][7] In 2010, the Tamil Nadu government applied for ageographical indication tag for Manapparai Murukku.[8]
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