Oct 8, 2014

Garlic Murukku Recipe / Poondu Murukku Recipe

In nagercoil there is a small shop near my house, where they sell lots of fried stuffs like thenkuzhal, achu murukku, mullu murukku, kai murukku, kara sev and lots of stuff like that. One of their famous and tasty murukku variety is garlic murukku, they dont press it, they make it like seepu rolled murukku. I wanted to try it with my way and make it easily with the press. So i tried it few days back and it turned out so good..

It is so yummy and has tons of garlic flavour in it..I hope you will try this out and let me know how it turned out for you..

Preparation Time : 10 mins
Cooking Time : 2 to 3 mins per batch
Makes : 20 to 25 murukku


Gram Flour / Kadalai Mavu / Besan - 2 cups
Asafoetida / Hing / Kaya Podi - 1/4 tsp
Cumin Seeds / Jeera - 1 tsp
Sesame Seeds - 1 tblspn
Salt to taste
Dry Red Chillies - 5
Garlic - 8 fat cloves
Butter - 1 tblspn
Oil for Deep frying


Take garlic and dry red chillies in a blender, add little water and make it into a smooth paste.

Take gram flour, rice flour, salt, asafoetida, cumin seeds and sesame seeds. Mix well.

Add in butter and rub it well so it is incorporated with the flour.

Add in the ground masala and mix well.

Add more water if needed to make a soft dough.

Now take 1 tsp of oil in a small pan and heat till it is smoky and pour that into the dough and knead well.

Heat oil for deep frying.

Now place the dough into your favorite press and make murukku.

Drop the murukku into oil and fry till golden. Drain and serve.

Take all your ingredients

Take dry red chillies and garlic in a blender

add some water to this and make it into a fine puree

Now take gram flour in a bowl

add in rice flour

add in asafoetida

add in cumin seeds and sesame seeds

add a touch of salt

mix well

add in some butter

use your fingers to rub the butter in

once it is mixed add in the garlic chilli puree

Mix well to form a dough

Heat oil in a small pan

pour hot oil into the dough

mix well

Now take your favorite press

place the dough in it

press it

i made just simple thenkuzhal shape


drop in hot oil

fry till golden

Drain and serve



  1. Hi Aarthi, I regularly follow your blog and I really appreciate ur efforts towards this, that too with a baby around...
    I have a general question here
    Every time I make murukku the murukku ends up bursting and spilling oil all over, I use rice flour, urad flour and black sesame seeds for making regular murukku.. Can you please share some tips to avoid bursting
    Also please provide tips for getting white crispy murukku...
    I am out of India and just disparate in making them for this Diwali..
    Thanks in advance !

  2. @AnonymousThere should be no water content in the dough..If you make the dough smooth and perfect. then it wont burst...

  3. The murukku looks really...wish to try it...but a bit worried as the last time my mom made murukku,oil bursted and my mom's hand got burned badly.Even she hasn't made murukku after that incident.

  4. Hi Aarthi.... Instead of gram flour, can we use urad dhal flour as we do in ordinary murukku


  5. @AnonymousI am not sure..this recipe calls for gram flour

  6. Aarthi can I alternate the amount of arisi mavu and kadala mavu?? 4cups of rice flour and 1 cup of gram flour? I like the rice flour taste more.. Will it stay crispy??

  7. @Marisdont alternate, it may affect the texture


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Please think twice before leaving Harsh & Rude comments. It hurts me a lot. All those comments will be deleted.

Thanks for understanding..


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