Mullu Murukku | Manugupoolu | Magizhampoo Murukku - Diwali Snack Recipes

South Indian weddings have lots of traditions and each wedding differs according to their customs.You might be wondering why am I talking about weddings while I am posting a murukku recipe,I always associate these kind of murukkus with wedding specials.Coming to that in our community we have a tradition of distributing various sweets and savories along with a return gift to all the friends,relatives and in fact all the guests who attend the wedding.Various mix of savories like Kai Murukku, Chakli, Manugu Poolu, Thenkuzhal, Nippat, Kodbale along with sweet varieties like Arise(Adhirasam) and Chikki are packed in a neat polythene which is then pinned with Haldi-Kumkum packet and is distributed among all.The basis for the number of varieties and the number of murukkus depends on how close the person is to the family.The lowest number could be 4 murukkus and 2 sweets and the highest number does not have any limit-could be even a carton full !

In earlier days, cooks used to come home and prepare all these varieties a week before the marriage or any other function. I still remember how we kids used to fight to taste those hot murukkus fresh off the pan. We used to have fun chit chatting while packing all the goodies as per the instructions from the elders.Now a days its a bit less elaborate a process though, as these murukkus are readily available but of course these need to be ordered well in advance if the quantities involved are larger.

My mom used to make these murukkus when we were kids and gradually she stopped making them as these are easily available in the market.During my recent visit to Bangalore, my mom asked me what I would like to carry back to Mumbai and my prompt response was that anything homemade would suffice. After a small discussion on what to make, we settled on few murukkus and sweet recipes - lookout for these recipes that should be on my blog soon. I must say that I enjoyed a lot making them;it refreshed my childhood memories of spending time with mom making them.So stay tuned to see the various special recipes for Diwali which are prepared by my MOM and your truly ME in the coming weeks.

Today's post is all about Manugupoolu,which is a kind of murukku made in a star shaped disc of the murukku maker and also is prepared in a different way unlike the regular murukkus.It is also called  'Mullu murukku' or 'Musaru' or 'Magizhampoo murukku' or 'Manugupoolu Jantikalu'.If you have read through the entire note and have reached this sentence I am sure you will enjoy this recipe more- now off to the recipe.

Manugupoolu | Musarlu |  Mullu Murukku Recipe:

Shelf life: upto 2 weeks

Ingredients:

4 cups processed Rice flour*

1 cup Roasted gram flour**(Chutney dal/dalia)

4 cups Water

2 heaped tbsp white Butter(preferably home made)

Salt to taste(approx1 1/2 tbsp)

Oil,to deep fry

Method:

• Heat water in a thick bottom kadai with salt.

• When it starts bubbling,add rice flour and mix it immediately and remove it from fire.
• Add roasted gram flour,butter and mix well.Leave it aside for 5 mins until you can handle the mixture with hands.

• Meanwhile heat oil in a kadai to deep fry murukkus.
• Now sprinkle some water if necessary to prepare a thick dough.

• Use the 3 hole star disc (disc-5 in the image above)in the murukku maker and fill the dough in it.
• On back of a ladle or on a wet cloth or on a greased plastic sheet press the murukkus in a circular motion as shown in the figure.

• Gently slide them in to the hot oil and deep fry over MEDIUM to HIGH flame until the bubbles vanish in the oil.

• Drain on to a colander to remove excess oil.
• Repeat the same process with all the dough.
• Let the murukkus come to room temperature and store them in air tight container.

You can serve them along with tea or munch when ever you want..I love to eat this with mango thokku which is a sweet and spicy pickle.

*Rice flour Preparation at home: Wash the rice nicely and spread on a cloth and let it dry in shade completely.Grind it to a fine powder in a mill or at your house in a mixie and sieve the floor.You can use it immediately,if you want to store then spread the floor on the cloth for a day in shade and store it in air tight container.This stays fresh for 2-3 months and can be used for many varieties.For modak/kudumulu especially this kind of rice flour is used.

**Fried gram powder: Grind Chutney dal(fried gram/roasted chana dal) in a mixie to a fine powder and measure the powder -1 cup for the recipe.

 

Notes:

1. Always use the rice flour which is prepared by using the above process,ready rice flour is not suggested to make these kind of  murukkus.
2. If the murukku turns very hard to bite,it means the amount of hot oil you added to the dough is not enough.Add 1-2 tbsp more and make the next batch.
3. The murukkus will be slightly reddish in color when they are fried but they reduce the color by next day and almost turn creamish.

Check out other Diwali savouries in my blog here:

• Avarekalu Mixture | Hyacinth Bean Snack - Bangalore special 
• Butter Murukku | Benne Murukku
• Chakli | Murukku -easy version
• Chekkalu/Thattai/Savory Rice Crackers
• Garlic Karasev | Lahsun Sev
• Karam Gavvalu - Andhra Special
• Kodubale | Kodbale
• Mullu Murukku | Manugupoolu | Magizhampoo Murukku
• Nippattu | Nippat Recipe
• Oma Podi | Plain Sev | Senagapindi Karapusa
• Poha Chiwda
• Plain Ribbon Pakoda | Easy Ribbon Murukku
• Ribbon Pakoda | Ribbon Murukku | Nada Karasu 
• Sago Murukku | Saggubiyyam Murukkulu
• Spicy Diamond Cuts
• Spicy Sev | Kara Sev
• Thenkuzhal | Thengolu | Thenkolalu Murukku 

Also check out the wide collection of Diwali Sweets Recipes and Payasam/Kheer Varieties.