Cashew Murukku is the one of best murukku recipes that I tried this year.Ever since I saw this cashew murukku recipe in Nithis space, I’ve been wanting to try and glad that I tried this year atleast.This murukku is quite addictive and has a melt in the mouth texture with the flavour from cashews that anyone will easily fall for it.Even Mittu who is not fond of eating cashews as such loved this murukku.
Cashew Murukku Recipe – Ingredients
Preparation Time : 10 mins | Cooking Time : 25 mins | Makes : 1 and 1/2 cups
Recipe Category: Snack | Recipe Cuisine: South Indian | Recipe Reference : 4thsensecooking
Recipe Category: Snack | Recipe Cuisine: South Indian | Recipe Reference : 4thsensecooking
Rice flour / Idiyappam Flour- 1 cup
Cashew – 20 whole cashews(around 1/4 cup)
Ghee – 1 tbsp(in room temperature)
Salt – for taste
Oil – for deep frying
Method:
- Measure cashews and soak it in hot water for atleast 15mins.Transfer to mixer with the water and grind it to a fine paste.
- In a mixing bowl take rice flour, add cashew paste,ghee and required salt.Mix well with your hands.Now add water little by little.
- Gather together to form a smooth non sticky dough.Grease the murukku press and use the murukku press(I used the thenkuzhal mould).Now fill the murukku press with dough.Heat oil – and press in concentric circles directly in oil.Do not overcrowd.
- Turn and cook till slightly golden.Once the shh sound ceases remove them and drain in tissue paper.Break it roughly or you can keep them as whole murukku too.
Serve with tea.
My Notes:
- Regulate flame and cook, do not cook in high flame.
- I used store bought Idiyappam Flour.You can use homemade rice flour too.
- You can add 1/4 tsp sesame / jeera for extra flavour.
- You can add 1/4 tsp chilli powder if you prefer.
- I used my kutti kadai for frying as I made very small quantity.
- Measure ghee in room temperature, no need to melt it.
- If you are making in larger quantity keep the dough closed to avoid from drying.
- If the dough becomes too watery adjust by dusting little rice flour if its too tight sprinkle little water and mix to get the perfect dough.
- I used my thenkuzhal murukku press mould.You can even use star press if you like.
- You can either make swirl murukku or uthiri murukku as per your preference.
Coral crue says
November 2, 2015 at 12:23 pmvery interesting use of cashew! must taste delicious!
Shailaja A P says
November 2, 2015 at 2:48 pmYou're great really, oh the dedication you have hats off
Unknown says
November 2, 2015 at 10:35 pmCan I use broken cashews?
SHARMILEE J says
November 3, 2015 at 1:48 pmYes you can…
Nirmal says
November 3, 2015 at 1:31 pmI'll try ds one for diwali
Nirmal says
November 3, 2015 at 1:32 pmSemma I'll try ds for diwali
Nirmal says
November 3, 2015 at 1:33 pmSemma , I'll try ds for diwali
Shabana Thilress says
November 4, 2015 at 10:44 amI actually made this today, came out very well…..thank you for this recipe….I would like to know how long this can be stored????
SHARMILEE J says
November 4, 2015 at 4:25 pmKeeps well atleast for a week…keep in airtight container
Its Saran says
November 6, 2015 at 1:22 pmHi How to find out whether the oil is hot enough or not ?
SHARMILEE J says
November 7, 2015 at 6:19 amPinch a small portion from the dough and add it to hot oil, if it rises up immediately then oil is hot and perfect for frying
Unknown says
November 8, 2015 at 4:40 amI tried it today and came out very well..thanks for ur recipe !
Nandita Iyer says
October 1, 2016 at 6:50 amWow, i like the sound of this! Want to try, although I have never tried making tenkuzhal on my own 🙂