Thenkuzhal is one of the traditional, easy to make murukku variety. We make thenkuzal for many festivals. Store bought rice flour can be used to make thenkuzhal in no time. We can enhance the flavor of the conventional thenkuzhal with cashews. This Cashew Thenkuzhal is also quick and easy to make with an enriched richness of cashews. The murukku will be crispy but will melt in mouth. For conventional Thenkuzhal we use either crushed cumin or sesame seeds. In this cashew thenkuzhal also we can use. I have not used as i want to get full flavor of cashews without other ingredients overpowering the murukku. We can make this murukku for an evening snack with hot tea / coffee.
Tips for making Cashew Thenkuzhal:
- Homemade Rice Flour is the best choice for any snack varieties. It gives a nice texture and also the color of the murukku will be white. But if we want to make it instantly, we can use store bought rice flour.
- Cashew paste has to be a thick paste. Use water to grind the cashews. Do not add more water at once. Add in intervals till you get smooth paste.
- We can use crushed cumin or sesame seeds to the flour.
- Add water little by little and knead it to smooth dough.
- Always make sure the oil is hot enough by dropping a pinch of dough and see if it rises immediately.
- Once we squeeze the dough and make murukku in oil, keep the flame low. We don't want the murukku to turn red immediately.
- Allow the fried murukku to cool down completely before storing in an air-tight container.
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Recipe Card for Cashew Thenkuzhal Recipe | Munthiri Murukku Recipe:
Cashew Thenkuzhal Recipe | Munthiri Murukku Recipe
Equipments Needed
- Heavy Bottomed Pan
- Mixing Bowl
Servings: 20 Thenkuzhal
Calories: 78kcal
Cashew Thenkuzhal, is one of the most delicious murukku variety with the richness of cashews. A nice crispy murukku with loaded cashew and ghee flavor. Quick ,easy to make Murukku! Learn here how to make this Cashew Thenkuzhal with step by step Pictures and Video.
Print Recipe
Ingredients
- 1 Cup Rice Flour 1 Cup - 250ml. We can use store bought or homemade Rice Flour
- ⅓ Cup Cashews
- 1 teaspoon Salt Adjust as needed
- 1 Pinch Asafoetida (Asafetida / Hing)
- 1 tablespoon Ghee Melted
- 2 Cups Oil For Deep Frying
Instructions
Preparing Cashew Paste
- If you have refrigerated the cashews, bring it to room temperature. Take the cashews in a mixer jar.
- Grind it to a smooth powder. Then, add 1-2 tablespoon of water and grind it to smooth paste. Add more water if required. We need smooth paste but not watery. It should be thick in consistency.
Preparing Thenkuzhal Dough
- In a mixing bowl, add rice flour, cashew paste, salt and asafoetida. Give a good mix.
- Next, add melted hot ghee to the flour and give a good mix.
- Add water little by little and knead it to smooth and soft dough. Thenkuzhal dough is now ready!
Making Cashew Thenkuzhal
- Take the thenkuzhal press and mould. Grease the inside with oil.
- Add 2 handfull of prepared thenkuzhal dough. Close the press and mould with lid.
- Heat 2 cups of oil in a heavy bottomed pan. First test the hotness of oil by dropping a pinch of dough in oil. If the dough rises immediately, then the oil is ready. If not heat it for some more time. Hold the press and mould directly on top of oil. Squeeze and make murukku in oil.
- Keep the flame in low and allow the thenkuzhal to cook on both the sides, till all the bubble ceases and the thenkuzhal becomes crispy. Take out the thenkuzhal and place it in paper towel to drain excess oil.
- Repeat the same for the rest of the dough.
- Scrumptious and crunchy Cashew Thenkuzhal is now ready! Store in air-tight container once it cools down.
Nutritional Info
Nutrition Facts
Cashew Thenkuzhal Recipe | Munthiri Murukku Recipe
Amount Per Serving (1 piece)
Calories 78
Calories from Fat 36
% Daily Value*
Fat 4g6%
Carbohydrates 36g12%
Protein 2g4%
* Percent Daily Values are based on a 2000 calorie diet.
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INSTRUCTIONS WITH STEP BY STEP PICTURES:
PREPARING CASHEW PASTE
- If you have refrigerated the cashews, bring it to room temperature. Take the cashews in a mixer jar.
- Grind it to a smooth powder. Then, add 1-2 tablespoon of water and grind it to smooth paste. Add more water if required. We need smooth paste but not watery. It should be thick in consistency.
PREPARING THENKUZHAL DOUGH
- In a mixing bowl, add rice flour, cashew paste, salt and asafoetida. Give a good mix.
- Next, add melted hot ghee to the flour and give a good mix.
- Add water little by little and knead it to smooth and soft dough. Thenkuzhal dough is now ready!
MAKING CASHEW THENKUZHAL
- Take the thenkuzhal press and mould. Grease the inside with oil. Add 2 handfull of prepared thenkuzhal dough. Close the press and mould with lid.
- Heat 2 cups of oil in a heavy bottomed pan. First test the hotness of oil by dropping a pinch of dough in oil. If the dough rises immediately, then the oil is ready. If not heat it for some more time. Hold the press and mould directly on top of oil. Squeeze and make murukku in oil.
- Keep the flame in low and allow the thenkuzhal to cook on both the sides, till all the bubble ceases and the thenkuzhal becomes crispy. Take out the thenkuzhal and place it in paper towel to drain excess oil. Repeat the same for the rest of the dough.
- Scrumptious and crunchy Cashew Thenkuzhal is now ready! Store in air-tight container once it cools down.
