Curd murukku recipe, Thayir muruku

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. I loved the taste of sour curd with spices in this murukku. This is similar to the sago murukku which i posted already. The murukku was crispy and the slight sour sour taste added up to the taste. As janmastami is coming up, i thought i will post this easy murukku recipe. Even for diwali also we can make this curd murukku.
Check out my

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Curd murukku recipe

• Recipe Cusine: Indian
• Prep Time: 15 Minutes
• Cook time: 25 Minutes
• Serves: 11 murukku
• Author: Jeyashri
• Recipe Category: Snack
• Description: Curd murukku | Thayir murukku recipe with step by step pictures and video, a simple murukku using rice flour and sour curd.

     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:

1. Curd murukku tastes yum and stays crispy for 4-5 days.
2. The sour curd gives a nice tangy taste to the murukku, so try adding sour curd to this thayir murukku.

    

                                      Video of how to make curd murukku

                             

Method with step by step pictures :

• 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:

1. Curd murukku tastes yum and stays crispy for 4-5 days.
2. The sour curd gives a nice tangy taste to the murukku, so try adding sour curd to this thayir murukku.