Thayir murukku - Curd Chakli

I tasted this murukku only after my marriage. In Trichy one shop is very famous for this murukku and my hubby loves it. Whenever we used to visit trichy we buy this from that shop without fail. The shop keeper used to call it "pulippu murukku" (sour chakli) and by seeing it's color, at first assumed it is made using tomato juice. But when I talked to the shop keeper he said they use curd. This is an easy recipe and the murukku is really tasty. Do try it !!

Thayir murukku

Cuisine: Indian Category: Snacks Difficulty level: Easy Prep Time: 10 mins Cook time: 20 mins Servings: 2 cups

Ingredients Rice flour 1 Cup Urad dhal powder 1 tablespoon Salt 1 teaspoon flat Chilli Powder 1/2 teaspoon Butter 1 tablespoon Curd 1/4 cup Asafoetida A generous pinch Oil For Frying Preparation     1.     Assemble all ingredients. Mix everything well and form a soft sticky dough. Cover the flour with moist cloth and leave it for minimum 3 hour.

Method             1.     If the flour looks stiff add some more curd and form a smooth flour.      2.     I used the thenguzhal press. Once the oil becomes hot enough press the flour in circular motion.      3.     Cook in medium flame till all the bubbles subside. Drain the excess oil using kitchen towel.      4.     Store in airtight container. I just broke the murukku into small pieces to give a "kara sev" effect :).

Notes      ·         The shop keeper said they will rest the flour overnight. Since this is my first try I decided to safe play with lesser duration.       ·         Overnight setting is recommended. I used kashmiri red chili powder. If you use ordinary chili powder taste will be same but murukku will be mild in color.     ·         Murukku may look soft once we drain. Do not panic. After they get cool down they become crispy :).