Easy Ulundu Murukku, Urad Dal Murukku Recipe

Here is how to do it: Wash and soak half cup of urad dal in 1.5 cups of water for 20 minutes. Then pressure cook the dal with the water for 6 whistles. Switch off the flame and let the pressure in the cooker release naturally. Open the cooker and mash the dal with the back of the spoon. It should mash easily. If the dal is not fully cooked, add 1/4 cup more water and cook for 2 more whistles again. The dal should be fully cooked to a fine paste. Mash the dal with a back of a spoon. Set aside.

For every 1 portion of dal used, we will use 5 portions of rice flour. We have used half a cup of urad dal. So measure 2.5 cups of rice flour and place it in a bowl. Add salt, Ajwain seeds (Omam seeds), Sesame seeds (ellu) and a table spoon of butter. Don’t add too much butter or the murukku will become very soft while frying. Add in the cooked urad dal. Mix everything well and add water little by little to form a smooth ball. The dough should be smooth and there should not be any cracks in the dough. Add little water at a time. I added one cup of water. But each and every time, the water quantity might change depending upon the age of the rice flour. So the 1 cup water is only an approximate amount. You need to be your own judge. We are aiming for a smooth pliable dough without any cracks. Once the dough has reached that level, knead briefly for 30 seconds. Set aside. Note we did not add any kaaram (spice or chilli) to this recipe. This recipe has no kaaram.

Form small logs and fill in the murukku press. I used the three hole mould for this murukku.

Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil. Remove the murukkus from oil once the bubbles in the oil settles down. Store the murukkus in an air tight container for up-to 2 weeks.

Awesome murukkus are ready in no time.

• Measurements Used – 1 Cup = 250 ml
• 1/2 cup Urad dal
• 2.5 cups rice flour (store bought)
• 1/4 teaspoon Ajwain seeds (Omam Seeds)
• 1/2 teaspoon Black Sesame Seeds ( Ellu )
• 1 teaspoon salt
• 1 tablespoon butter
• 2 to 3 cups of water
• 750 ml Vegetable Oil / Refined Peanut Oil for deep frying

1. Wash and soak half cup of urad dal in 1.5 cups of water for 20 minutes. Then pressure cook the dal with the water for 6 whistles. Switch off the flame and let the pressure in the cooker release naturally. Open the cooker and mash the dal with the back of the spoon. Set aside.
2. Add rice flour, salt, Ajwain seeds (Omam seeds), Sesame seeds (ellu) and butter.
3. Mix everything well and add water little by little to form a smooth ball. The dough should be smooth and there should not be any cracks in the dough.
4. Form small logs and fill in the murukku press.
5. Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil. Remove the murukkus from oil once the bubbles in the oil settles down. Store murukkus in an air tight container for up-to 2 weeks.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Snacks
• Cuisine: Tamilnadu, South Indian

• Measurements Used – 1 Cup = 250 ml
• 1/2 cup Urad dal
• 2.5 cups rice flour (store bought)
• 1/4 teaspoon Ajwain seeds (Omam Seeds)
• 1/2 teaspoon Black Sesame Seeds ( Ellu )
• 1 teaspoon salt
• 1 tablespoon butter
• 2 to 3 cups of water
• 750 ml Vegetable Oil / Refined Peanut Oil for deep frying

1. Wash and soak half cup of urad dal in 1.5 cups of water for 20 minutes. Then pressure cook the dal with the water for 6 whistles. Switch off the flame and let the pressure in the cooker release naturally. Open the cooker and mash the dal with the back of the spoon. Set aside.
2. Add rice flour, salt, Ajwain seeds (Omam seeds), Sesame seeds (ellu) and butter.
3. Mix everything well and add water little by little to form a smooth ball. The dough should be smooth and there should not be any cracks in the dough.
4. Form small logs and fill in the murukku press.
5. Heat oil until hot. Press the murukku dough from murukku press on a ladle and use the ladle to gently drop the murukku in hot oil. Remove the murukkus from oil once the bubbles in the oil settles down. Store murukkus in an air tight container for up-to 2 weeks.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 40 mins
• Category: Snacks
• Cuisine: Tamilnadu, South Indian

Find it online : https://www.kannammacooks.com/ulundu-murukku-diwali-murukku-recipe-easy-murukku/

Recipe for Avarakkai Kuzhambu, Avarakkai Paruppu Curry, Broad Beans Curry. Perfect South Indian Tamilnadu style lunch side dish for rice. With step by step pictures.

My husband Vinodh is a fan of country vegetables. Avarakkai / broad beans is one of his favorites. This Avarakkai Kuzhambu (pronounced Ku-lam-boo) is very hearty and comforting. Vinodh also likes red rice. But I am choosy with red rice. I will eat red rice provided there is a hearty curry like this one. This is an everyday curry or side dish and all you need is some ghee for the meal. Here is our house favorite Avarakkai Paruppu Curry.

Soak the Avarakkai in lots of water for 10 minutes to get rid of the fine dirt. Wash the beans and set aside. Now we need to de-string the beans. This is an important step as the strings are very fibrous and not pleasant to eat. Snap off the tip of one end of the bean with a paring knife and pull the string like below. Snap and pull other end of the bean too. Discard the snapped-off ends and strings. Note that the tender young bean might not have strings. So just snap off the ends alone.

Cut the beans into 2 inch pieces. Boil the beans in 2 cups of water until tender. Set aside. ( I pressure cooked the beans with water for two whistles.) Set aside.

Heat oil in a pan and add in the black pepper, coriander seeds and cumin seeds. Fry in low flame until fragrant. Add in the chopped tomatoes, green chillies, salt and turmeric. We use green chillies for this curry and not red chillies. Fry till the tomatoes are soft. About 3-4 minutes on medium flame. Add in the shredded coconut and fry for a minute more. Remove from heat and let it cool a bit. Grind the mixture to a smooth paste with one cup of water. Set aside.

Soak tamarind in one cup of water for 20 minutes. Squeeze the tamarind to release the juice and discard any hard bits. Set aside the tamarind water. Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the tamarind water and let the tamarind water come to a boil. Once the mixture boils, add in the ground masala paste and a small piece of jaggery. I have already said in many of my posts that wherever tamarind goes, a small piece of jaggery also goes. Jaggery helps to enhance the taste of the final dish. Cook for 2 minutes on low flame.

Add in the cooked toor dal and the boiled broad beans. Add in the curry leaves and coriander leaves. Simmer for 5 minutes on low flame. Remove from heat. Serve the curry hot with rice.

Main Ingredients

• 250 grams Avarakkai / Broad Beans
• 1/2 cup fully cooked Toor Dal
• 1 inch piece tamarind (gooseberry size)
• 1 teaspoon oil
• 1/2 teaspoon mustard seeds
• 1 teaspoon Jaggery
• 1 sprig curry leaves
• 2 stalks coriander leaves, chopped

For the Masala

• 1 tablespoon sesame / gingely oil
• 1/2 teaspoon Black Pepper
• 2 tablespoon Coriander Seeds
• 1 teaspoon Cumin Seeds
• 2 Tomatoes, chopped
• 2 Green Chillies
• 1/2 teaspoon Turmeric
• 1 Teaspoon Salt
• 1/2 cup fresh shredded coconut

1. Boil the cut beans in 2 cups of water until tender. Set aside.
2. Heat oil in a pan and add in the black pepper, coriander seeds and cumin seeds. Fry in low flame until fragrant. Add in the chopped tomatoes, green chillies, salt and turmeric. Fry till the tomatoes are soft. About 3-4 minutes on medium flame. Add in the shredded coconut and fry for a minute more. Remove from heat and let it cool a bit. Grind the mixture to a smooth paste with one cup of water. Set aside.
3. Soak tamarind in one cup of water for 20 minutes. Squeeze the tamarind with hands and discard any hard bits. Set aside the tamarind water. Heat oil in a pan and add in the mustard seeds. Let it splutter. Add in the tamarind water and let the tamarind water come to a boil. Once the mixture boils, add in the ground masala paste and a small piece of jaggery. Cook for 2 minutes on low flame.
4. Add in the cooked toor dal and the boiled broad beans. Add in the curry leaves and coriander leaves. Simmer for 5 minutes on low flame. Remove from heat. Serve the curry hot with rice.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 20 mins
• Cook Time: 30 mins
• Category: Side Dish
• Cuisine: South Indian, Tamilnadu