Happy Krishna Jayanthi (Belated) to one and all. Sri Krishna Jayanthi is celebrated to mark the birth of Lord Sri Krishna. Lord Sri Krishna was born on the 'Rohini' nakshatram (star) on Ashtami day. The actual day of celebration occurs on two different days as the star 'Rohini' and Ashtami doesn't fall on the same day. This year the Ashtami tithi fell on 21st August and the 'Rohini' nakshatram fell on 22nd August. As our family follow the Rohini nakshatram, we celebrated the jayanthi on 22nd. Palaharams are offered to lord krishna.This year I made Murukku, Uppu(salt) seedai, Vella(Jaggery) seedai, Suyum, Neyyappam, Pal Payasam, Aval(Beaten Rice) Jaggery Coconut mix (Sweet). Other things that was offered as naivedyam apart from the palaharam were Butter, Curd, Milk and some Fruits.
Recipes for all the Palaharams will be posted one by one. To begin with I'm posting the recipe for murukku with store brought rice flour and urad flour.
When I first came to this country I was so worried as to how will I ever make murukku as both V and T loves it. I decided to try with the store brought rice flour and urad flour and adding all the other ingredients that my mom used. Bingo, it turned out to be good, from then on I have been following the same recipe..The recipe goes this way
- Rice Flour - 4 cups
- Urad (black gram split) Flour - 3/4 cup
- Sesame Seeds (Black) - 1 1/2 tsp.
- Omam (Ajwain, Carom Seeds) - 3/4 tsp.
- Butter(melted) - 1/2 cup
- Asafoetida -1/4 tsp.
- Salt - To Taste
- Oil for frying
- Mix the Rice flour, Urad flour evenly, then add the sesame seeds, ajwain, asafetida and mix again.
- Add melted butter (makes the murukku soft) and salt and mix well , take care not to form any lumps.
- Heat oil for frying , add 3 Tbsp. of hot oil into the flour. This makes the murukku crunchy. Make sure that oil is also spread evenly in the flour mixture..
- Sprinkle water little by little to the flour and make a tight and stiff dough in batches.Don't mix all the flour at once as the murukku will take lot of oil into it when frying.
- Take a small amount of dough and fill in the murukku mold. I’ve used the single star attachment to make this murukku.
- Now there are two ways of making the murukku, one by pressing the mold in a circular fashion into the hot oil or making the murukku outside on a foil or oil greased sheet and then deep frying it. I usually follow the first method as i have seen my mom and my mil doing it and I'm pretty comfortable with it.
- Deep fry the murukku in medium flame till slightly brown as it becomes more darker when it cools down.
* Important Points to take a note of
- Don't use more butter as the murukku will become very soft and will not retain its shape.
- Adding ajwain helps in digestion.
- Allow it to cool for few minutes before storing it in a air tight container.