My 269th recipe, “Cashew Murukku”, a delicious twist to a classic South Indian snack. When is the best time to eat murukku ? While murukku is traditionally made during festivals like Diwali, Krishna Jeyanthi, etc. I personally am a big fan of murukku and can have it any day of the year and any time of the day.
My mom was an expert murukku maker and hence there was no shortage of homemade murukku while growing up. Apart from this cashew murukku, two of my other favorites were her Kaara Murukku for its spiciness and her butter murukku for its brittle texture. These murukkus were one among the reasons why I would always look forward for the festivals 🙂
For folks who are still wondering, murukku is a crunchy Indian snack usually deep fried and made with rice. Murukku in Tamil mean “To Twist” and hence the name for this snack due to its twisted appearance. The only challenge making murukku is the need for a special murukku press. Since I did not want to miss out on my favorite murukku, the murukku press was one of the items which I took along with me from India. However, I think you should be able to get your hands on some pretty decent ones from Amazon, just like this one right here.
This cashew murukku is perfectly crispy and love to have it as an evening snack along with a cup of hot chai. Compared to all other murukku’s this one is extra delicious with the addition of the cashews. Also the addition of cashews makes sure that the murukku is very brittle and easy to bite into. Also, most of the other murukku recipes my mom used to make involved soaking rice and grinding or other time consuming processes. However this cashew murukku is super quick and easy to make too. All you need is some rice flour, a little time to soak the cashews and just a couple more ingredients. And within a short time you will be able to treat yourself to a plate of piping hot murukkus 🙂
Cashew Murukku is a delicious twist to the famous South Indian snack made with rice flour and cashews. Perfect as an anytime snack.
- Cashew - 20
- Water - 1/4 Cup + more as needed
- Rice flour | Idiyappam Flour - 1 Cup
- Ghee - 1 Tbsp
- Salt - 3/4 tsp (adjust per taste)
- Asafoetida - 1/8 tsp
- Oil - for frying
- First soak the cashews in water for about 10 mins. Then grind the cashews along with the water to make a smooth paste.
- Meanwhile, add all the remaining ingredients (except oil), to a large mixing bowl. Add the ground cashew paste to the mixing bowl. Mix well. Then sprinkle a little bit of water, as needed, to make a soft and smooth dough. The dough should not be too thick or too thin.
- Heat the oil in a kadai for frying. Take a little portion of the dough into a greased murukku press. Press and form the murukku shapes onto a parchment paper. Use your finger to gently press the loose end together.
- Transfer the murukku dough carefully from the parchment paper to the oil. Fry the murukku in batches and in medium flame until slightly golden and the bubbles subside. Remove the murukku from oil and drain excess oil on a paper napkin.
- Serve immediately or store in an airtight container for later use.
- The dough should not be too dry with cracks. The murukku will break while frying. Also, the dough should not be thin or sticky, the murukku will not retain the shape or absorb more oil while frying.
- Unlike other murukku's, this murukku should be slightly lighter in color while frying, to ensure best flavor.
- Vegans can use melted vegan butter or oil in place of ghee. However flavor and texture of the murukku would differ.