Thayyir Murukku/Curd Murukku

Thayyir Murukku/Curd Murukku is a crunchy snack from the southern state of Tamil Nadu in India. As its name reveals, the recipe uses curd. Typically, sour curd is used while kneading the dough. This gives the Murukku a lovely, sour aftertaste and sets it apart from other Murukku recipes, in which the dough is kneaded with water.

In Germany, where I live, curd is not available in supermarkets. So, I use yoghurt with 3.5% Fat in this recipe. This yoghurt is typically not sour. So, I remove it from the fridge, put about 1/3 teaspoon of salt ( in 1 cup of yoghurt- as needed in this recipe), mix it and leave it on the kitchen counter for about 2 hours. That makes the yoghurt a bit sour. If you don’t have time to do this, don’t worry. Even if you use the not-so-sour curd/yoghurt, the Murukku will still come out well and taste great!

Thayyir Murukku/Curd Murukku, when stored properly, i,e in a clean, dry, airtight jar, stays good for more than a month, although I guarantee you that once you make them, they will be over much before that. They are quite addictive!

This snack is quite easy to make and can be prepared in very little time. It doesn’t require any high skill in the kitchen, either. The most important thing is to have the right kitchen equipment, the most essential one being the Murukku Press. It comes in various forms. The common one available looks like this:

Put the dough inside the mould, use one of the shown plates (based on what you are making), and press it to release the dough. Then, the dough comes out as strings in the shape corresponding to the plate used. For Thayyir Murukku/Curd Murukku, you need the plate that gives the medium-thick strings.

If you are looking for more dry snack recipes, click here.

I have already shared the recipes for Besan Murukku, Aalu Bhujiya, Bikaneri Bhujiya, Namak Paare, Bhakarwadi and many more.

Now, let’s start the recipe for Thayyir Murukku/Curd Murukku:

Equipment Needed:

• Murukku Press: https://amzn.to/3QsQDbl
• Mixing bowl: https://amzn.to/49nsE66
• Pan for frying: https://amzn.to/3ubZ3MH
• Slotted Spoon: https://amzn.to/44OoC4Y

Ingredients for Thayyir Murukku/Curd Murukku:

• 2 Cups Rice Flour
• 1 Cup Sour Curd/Yoghurt
• 1 tsp Salt
• 1 tsp Red Chilli Flakes
• 1/2 tsp Asafoetida
• 3 tbsp Melted Unsalted Butter
• 2 tbsp Sesame Seeds
• Water/Buttermilk for kneading the dough
• Oil; for deep-frying

Method to make Thayyir Murukku/Curd Murukku:

• Combine rice flour, salt, red chilli flakes, asafoetida and sesame seeds in a mixing bowl.
  
  
  
• Add melted butter.
  
  
  
• Add curd/yoghurt and mix.
  
  
  
• Additionally, use water to make a smooth dough.
  
  
  
• Grease the murukku press from the inside and put a portion of the dough into it.
  
  
  
• Press and release the strings in hot oil.
  
  
  
• Fry them on medium hot oil till they come golden brown.
  
  
  
• Remove them with a slotted spoon on a kitchen towel so that all the extra oil gets absorbed.
  
  
  
• Let the murukku cool. Once they come to room temperature, transfer them to a clean, dry, airtight container.
  
  

Some additional Notes about the recipe and ingredient sourcing in Germany:

1. You can use curd or yoghurt for this recipe. I used yoghurt with 3.5% Fat in this recipe. If the curd/yoghurt is not sour, remove it from the fridge, put about 1/3 teaspoon of salt ( in 1 cup of yoghurt- as needed in this recipe), mix it and leave it on the kitchen counter for about 2 hours. That will make it sour. If you don’t have time to do this, don’t worry. Even if you use the not-so-sour curd/yoghurt, the Murukku will still come out well and taste great!
   
2. I used red chilli flakes in this recipe. You can buy readymade ones or make them at home by grinding dry red chillies coarsely in the mixer. You can even use red chilli powder. Note that adding red chilli powder will make the Murukku reddish/dark brownish in colour. Red chilli flakes are easily available in supermarkets in Germany.
   
3. I used readymade rice powder for the recipe. It is easily available in Indian stores and in some German supermarkets. It is called Reismehl in German.
   
4. I used Bratöl. You can understand more about oil varieties available in Germany in my article: Different Types of Oils in German Supermarkets-Explained.

Here is the recipe in printable format:

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