November 20 ,2010
:D Murukku has always been Diwali special and a compulsory food item in every household. The requirement has always been there although the method of making it has been simplified. Simplified here means the shortcut and technology benefit of ready made flours. Although time is a biggest reason people using the ready made item, it also have to do with knowledge transfer from previous generation to the current one. Not many (current generation) really knows the actual measurement. And please take note that there shouldn't be any shortcuts when u use traditional way of making murukku. it should not be the ready made rice flour or ready made gram flour. all must be done by scratch - like soaking the rice grains for x hours, and dry it for another x hours and grind it.. that is how the actual natural taste can be preserved.
Well, this year , i managed to make murukku on my own, as a single man product. as i mentioned earlier, time is an issue for current generation. I was using Baba's ready made flour. Usually my mom use the traditional way too but since she is also all alone at home and no much help she is getting from her working children, she is also use ready mades. My mil like to try traditional mixing but using ready made flours.
Anyway, using the ready made murukku flour there are few options for us to enrich the flour further. some like to use margarine , some like to use butter and coconut milk. I tried using ghee and coconut milk. I also add a few pinch of salt as the ready made has very less salt and "yellu" for the taste and smell.
Baba's ready made murukku flour - 3 pkts for 2 small biscut box
coconut milk - RM2
yellu - RM 1
It took approximately 3 hours from prep to produce completed murukku. I hope i can get the traditional recipe from my mom/mil and try it out for next Diwali..
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