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{{Short description|Traditional snack of South India}}
{{Use dmy dates|date=August 2020}}
{{Use dmy dates|date=August 2020}}
{{Use Indian English|date=August 2020}}
{{Use Indian English|date=August 2020}}
{{Distinguish|Morocco}}
{{Infobox prepared food
{{Infobox prepared food
| name            = Murukku
| name            = Murukku
| image            = A Traditional Tamil Snack Murukku.jpg
| image            = A Traditional Tamil Snack Murukku.jpg
| image_size      = 300px
| caption          = Murukku
| caption          = Murukku
| country          = [[India]]
| country          = [[India]]
| national_cuisine = [[Indian cuisine|India]], [[Sri Lankan cuisine|Sri Lanka]]
| national_cuisine = [[Indian cuisine|India]], [[Sri Lankan cuisine|Sri Lanka]], [[Fijian cuisine|Fiji]]
| region          = India: [[Tamil Nadu]], [[Karnataka]], [[Kerala]], [[Andhra Pradesh]] and
| region          = India: [[Tamil Nadu]], [[Karnataka]], [[Kerala]], [[Andhra Pradesh]], [[Telangana]], [[Chhattisgarh]] and Sri Lanka: [[Jaffna]], [[Batticaloa]]
Sri Lanka: [[Jaffna]], [[Batticaloa]]
| main_ingredient  = [[Rice flour]], [[Urad dal]] flour (Black gram), [[Salt]], [[Oil]]
| main_ingredient  = [[Rice flour]], [[Urad dal flour]] (Black gram), [[Salt]], [[Oil]]
}}
}}
'''Murukku''' ([[Tamil language|Tamil]] - முறுக்கு) is a savoury, crunchy snack originating from the [[Indian subcontinent]]. The name ''murukku'' derives from the [[Tamil language|Tamil]] word for "twisted", which refers to its shape.<ref>{{cite web|title = Cre-A Online Dictionary|url=https://crea.in}}</ref> In India, murukku is especially popular in the states of [[Andhra Pradesh]], [[Tamil Nadu]], [[Karnataka]], and [[Kerala]]. It is called ''murkulu or janthukulu'' in [[Andhra Pradesh]]. It is also popular in countries with substantial presence of Indian and Sri Lankan diaspora, including [[Singapore]], [[Fiji]], [[Malaysia]], and [[Myanmar]] (Burma). Murukku, called ''sagalay gway'' ({{my|စာကလေးခွေ}}; {{lit|baby sparrow coils}}) in [[Burmese language|Burmese]], is a common snack and is used as a topping for a regional dish called [[dawei]] [[mont di]].<ref name=":0">{{Cite web|last=|first=|date=|title=ထားဝယ်မုန့်တီ (ခေါ်) ထားဝယ်ရိုးရာ မုန့်လတ်သုပ်|url=https://myfoodmyanmar.com/dawei-mont-let-thote/|access-date=2021-01-09|website=MyFood Myanmar|language=my}}</ref>
'''Muṟukku''' ({{langx|ta|முறுக்கு|muṟukku|twisting|engvar=in}}) is a savoury, crunchy snack originating from the [[Indian subcontinent]]. In India, murukku is especially common in the states of [[Tamil Nadu]], [[Telangana]], [[Andhra Pradesh]], [[Karnataka]], [[Kerala]], [[Chhattisgarh]] and [[Odisha]]. It is called ''murkulu'' in [[Telangana]], ''janthikalu'' in [[Andhra Pradesh]] and mudku/murku in [[Odisha]]. [[Chakli]] is a similar Indian dish, typically made with an additional ingredient, [[chickpea]] flour.


Murukku is typically made from [[rice flour]] and [[urad dal]] flour. [[Chakli]] is a similar dish, typically made with an additional ingredient, [[bengal gram]] (chickpea) flour.
It is also common in countries with substantial Indian and Sri Lankan diaspora communities, including [[Singapore]], [[Fiji]], [[Malaysia]], and [[Myanmar]]. Called ''sagalay gway'' ({{lang|my|စာကလေးခွေ}}; {{lit|baby sparrow coils}}) in [[Burmese language|Burmese]], it is a common snack and is used as a topping for a regional dish called [[Mont_di#Dawei_mont_di|Dawei mont di]].<ref name=":0">{{Cite web|last=|first=|date=27 February 2016|title=ထားဝယ်မုန့်တီ (ခေါ်) ထားဝယ်ရိုးရာ မုန့်လတ်သုပ်|url=https://myfoodmyanmar.com/dawei-mont-let-thote/|access-date=2021-01-09|website=MyFood Myanmar|language=my}}</ref>


It is the origin of the saying in {{lang-ta|பல்லற்ற தாத்தாக்கு முறுக்கு வேண்டுமாம்}} ('Toothless grandfather wants murukku')''.'' It means someone wants something which they cannot use. (Murukku is quite hard and is not recommended for people suffering from toothache, or wearing braces since it is known to have broken both.)
==Etymology==
The name ''muṟukku'' "twisting" in Tamil refers to its shape.<ref>{{cite web|title = Cre-A Online Dictionary|url = https://crea.in/|access-date = 22 February 2020|archive-date = 12 March 2022|archive-url = https://web.archive.org/web/20220312085251/https://www.crea.in/|url-status = dead}}</ref>
Other names of the dish include {{langx|kn|ಚಕ್ಕುಲಿ|cakkuli|engvar=in}},  {{langx|or|ଦାନ୍ତକଲି|dāntakali|engvar=in}}, {{langx|mr|चकली|cakalī|engvar=in}}, {{langx|te|చక్రాలు|cakrālu|engvar=in}} or ''murukulu'' or  {{lang|te|జంతికలు}} ''jantikalu'', and {{langx|knn|chakri or chakkuli}}.


==Ingredients and preparation==
==Ingredients and preparation==
[[File:Avideo on Making of Murukku.ogv|thumb|left|Murukku preparation]]
[[File:Avideo on Making of Murukku.ogv|thumb|left|Murukku preparation]]


Murukku is typically made from rice and [[urad dal]] flour. The flours are mixed with water, salt, [[chilli powder]], [[asafoetida]] and either [[sesame]] seeds or [[cumin]] seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep fried in vegetable oil.
Murukku is typically made from [[rice flour]] and [[urad dal]] flour.<ref>{{Cite web |last=Amos |first=Jennifer |date=2022-10-24 |title=The South Indian Snack That's Perfect For Diwali |url=https://www.thedailymeal.com/1068669/the-south-indian-snack-thats-perfect-for-diwali/ |access-date=2022-12-21 |website=The Daily Meal |language=en-US}}</ref> The flours are mixed with water, salt, [[chili powder]], [[asafoetida]] and either [[sesame]] seeds or [[cumin]] seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep-fried in vegetable oil.


==Varieties==
==Variants==
The dish has many variations, resulting from the types and proportions of flours used. Mullu muṟukku "thorn muṟukku" has an uneven texture that gives it an extra crunch. The Kai murukku "hand murukku") is made by hand using a stiffer dough. Ribbon pakoda muṟukku is another ribbon-shaped variety of the snack.<ref>{{cite journal|last=Devasahayam|first=Theresa|title=When We Eat What We Eat: Classifying Crispy Foods in Malaysian Tamil Cuisine|url=http://aof.revues.org/1458|journal=Anthropology of Food|date=2003 |volume=1 |publisher=OpenEdition|doi=10.4000/aof.1458 |access-date=22 August 2012|doi-access=free}}</ref> Āṭṭaiyāmpaṭṭi kai muṟukku, a town in Tamil Nadu, is known for its unique variety of murukkus, known as [[Manapparai Murukku|Maṇappāṟai muṟukku]]. This gained popularity because of Krishnan Iyer, who prepared and sold this first in Maṇappāṟai.<ref>{{cite news| url=http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/heavy-demand-for-crispy-treat/article858575.ece | location=Chennai, India | work=The Hindu | title=Heavy demand for crispy treat | date=30 October 2010}}</ref><ref>{{cite news|last=Gerald|first=Olympia Shilpa|title=In search of Manapparai Murukku|url=http://www.thehindu.com/arts/magazine/article3779874.ece|work=The Hindu|access-date=22 August 2012|location=Chennai, India|date=18 August 2012}}</ref><ref>{{Cite news|title = Business dynamics, supply issues have hardened the 'Manapparai murukku'|date = 4 November 2013|url = http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/business-dynamics-supply-issues-have-hardened-the-manapparai-murukku/article5310982.ece|last = S. Annamalai|newspaper = [[The Hindu]]|access-date = 27 January 2014|location=Chennai, India}}</ref> In 2010, the Tamil Nadu government applied for a [[geographical indication]] tag for Manapparai Murukku.<ref>{{cite news| url=http://www.hindu.com/2010/10/25/stories/2010102561520600.htm | archive-url=https://web.archive.org/web/20101029231944/http://www.hindu.com/2010/10/25/stories/2010102561520600.htm | url-status=dead | archive-date=29 October 2010 | location=Chennai, India | work=[[The Hindu]] | title=Geographical indication tag for 'Mannapparai Murukku' sought | date=25 October 2010}}</ref>


The dish has many variations, resulting from the types and proportions of flours used. Mullu Muruku has an uneven texture that gives it an extra crunch. 'Mullu' refers to thorns in Tamil and the snack derives its name from this. The ''Kai Murukku'' (literally, "hand murukku") is made by hand using a stiffer dough. Pakoda murukku is another ribbon-shaped variety of the snack.<ref>{{cite web|last=Devasahayam|first=Theresa|title=When We Eat What We Eat: Classifying Crispy Foods in Malaysian Tamil Cuisine|url=http://aof.revues.org/1458|work=Anthropology of food|publisher=OpenEdition|access-date=22 August 2012}}</ref> Attayampatti Kai Murukku, a town in Tamil Nadu, is known for its unique variety of murukkus, known as [[Manapparai Murukku|Manapparai murukku]]. This Manapparai murukku got famous because of Mr. Krishnan Iyer who prepared and sold this first in Manapparai.<ref>{{cite news| url=http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/heavy-demand-for-crispy-treat/article858575.ece | location=Chennai, India | work=The Hindu | title=Heavy demand for crispy treat | date=30 October 2010}}</ref><ref>{{cite news|last=Gerald|first=Olympia Shilpa|title=In search of Manapparai Murukku|url=http://www.thehindu.com/arts/magazine/article3779874.ece|work=The Hindu|access-date=22 August 2012|location=Chennai, India|date=18 August 2012}}</ref><ref>{{Cite news|title = Business dynamics, supply issues have hardened the 'Manapparai murukku'|date = 4 November 2013|url = http://www.thehindu.com/todays-paper/tp-national/tp-tamilnadu/business-dynamics-supply-issues-have-hardened-the-manapparai-murukku/article5310982.ece|last = S. Annamalai|newspaper = [[The Hindu]]|access-date = 27 January 2014|location=Chennai, India}}</ref> In 2010, the Tamil Nadu government applied for a [[geographical indication]] tag for Manapparai Murukku.<ref>{{cite news| url=http://www.hindu.com/2010/10/25/stories/2010102561520600.htm | archive-url=https://web.archive.org/web/20101029231944/http://www.hindu.com/2010/10/25/stories/2010102561520600.htm | url-status=dead | archive-date=29 October 2010 | location=Chennai, India | work=[[The Hindu]] | title=Geographical indication tag for 'Mannapparai Murukku' sought | date=25 October 2010}}</ref>
===List of distinctive murukku varieties===
{{colbegin}}
* Kai murkku (''Hand-woven murkku'')
* Manapparai murukku (Manapparai - the place of origin of this variety)
* Mullu murukku or Magizhampoo murukku
* Thenkuzhal murukku  (''Skinny murukku'')
* Oosi thenkuzhal murukku (''Needle murukku'')
* Thengaaippaal murukku (''[[Coconut milk]] murukku'' )
* Godhumai murukku (''[[Wheat]] murukku'')
* Kaara murukku (''Spicy murukku'')
* Poondu murukku (''[[Garlic]] murukku'')
* Inji murukku (''[[Ginger]] murukku'')
* Meen murukku (''Fish-thorn shaped murukku'')
* Vattaurulai murukku (''Ring murukku'')
* Vennai murukku (''[[Butter]] murukku'')
* Kadalai murukku (''[[Besan]] murukku'')
* Verkkadalai murukku (''[[Peanut]] murukku'')
* Arisi murukku (''[[Rice]] murukku'')
* Achhu murukku or Achchappam (''Sweet murukku'')
* Karuppatti achchu murukku (''[[Palm jaggery]] murukku'')
* Pudhina Murukku (''Mint murukku'')
* Ezhumichai murukku(''Lemon murukku'')
* Kelvaragu or aarya murukku (''[[Finger millet]] murukku'')
* Kambu murukku (''[[Pearl millet]] murukku'')
* Chola murukku (''[[Sorghum]] murukku'')
* Makkacchola murukku (''[[Corn]] murukku'')
* Thinai murukku (''[[Foxtail millet]] murukku'')
* Ulundhu murukku (''[[Vigna mungo]] murukku'')
* Ellu murukku (''[[Sesame]] murukku'')
* Varagarisi or varagu murukku (''[[Kodo millet]] murukku'')
* Thirunelveli manoharam
* Urulaikkizhangu murkku (''Potato murukku'')
* Nei murukku (''[[Ghee]] murukku'')
* Ravai murukku (''[[Semolina]] murukku'')
* Pulungal arisi murukku (''[[Parboiled rice]] murukku'')
* Vengaaya murukku (''[[Onion]] murukku'')
* Milagu murukku (''[[Black pepper]] murukku'')
* Thakkaali murukku (''[[Tomato]] murukku'')
* Karuveppillai murukku (''[[Curry tree|Curry leave]] murukku'')
* Maida murukku (''[[Maida (flour)|Maida]] murukku'')
* Pulipu Murukku (''[[Yoghurt]] murukku'')
* Aval murukku (''[[Flattened rice]] murukku'')
* Mundhiri murukku (''[[Cashew]] murukku'')
* Baadhaam murukku (''[[Almond]] murukku'')
* Seeraga murukku (''[[Cumin]] murukku'')
* Murungai murukku (''[[Moringa oleifera]] murukku'')
* Paalakkeerai murukku (''[[Spinach]]'' murukku)
* Vendhaya murukku (''[[Fenugreek]]'' murukku)
* Pulichakkeerai murukku (''[[Gongura]]'' murukku)
* Savvarisi murukku (''[[Sago]]'' murukku)
* Panai murukku (''[[Borassus flabellifer|palm]]'' murukku)
* Omapodi murukku (''[[Caraway]] seeds murukku'')
{{colend}}


<gallery>
==Gallery==
<gallery widths=180>
File:Murukku1.jpg|Kai (hand-prepared) Murukkus
File:Murukku1.jpg|Kai (hand-prepared) Murukkus
File:KaiMurukku.JPG|A larger variety of Kai Murukku
File:KaiMurukku.JPG|A larger variety of Kai Murukku
File:Muruuku.jpg|Murrukku and similar snacks
File:Muruuku.jpg|Murrukku and similar snacks
File:Muruku-Home-AndhraPradesh-015.jpg|Sev Muruku
</gallery>
</gallery>


Other varieties include:
==See also==
 
* Rice and lentil murukku (''Mullu murukku'')
* Light crispy murukku  (''Thenkuzhal murukku'')
* Coconut milk murukku (''Thengaaippaal murukku'' )
* Wheat flour murukku (''Godhumai murukku'')
* Spicy murukku (''Kaara murukku'')
* Garlic murukku (''Poondu murukku'')
* Fish murruku (''Meenu murukku'')
* Ring murukku (''Kodubale'')
* Butter murukku (''Venna murukku'')
* [[Besan]] Murukku (''Kadale murukku'')
* Rice murukku (''Arisi murukku'')
* Sweet murukku (''Achchu murukku'' or ''Achappam'')
* Mint Murukku (''Puthina murukku'')
 
== See also ==
* [[Jhilinga]], a similar Nepalese dish made from rice flour
* [[Jhilinga]], a similar Nepalese dish made from rice flour
*[[Manapparai Murukku]]
* [[Manapparai Murukku]]
* [[Chakli]]
* [[Zalabiyeh]]


==References==
==References==

Latest revision as of 05:46, 20 December 2025


Not to be confused with Morocco.
Murukku
Murukku
Place of originIndia
Region or stateIndia: Tamil Nadu, Karnataka, Kerala, Andhra Pradesh, Telangana, Chhattisgarh and Sri Lanka: Jaffna, Batticaloa
Associated national cuisineIndia, Sri Lanka, Fiji
Main ingredientsRice flour, Urad dal flour (Black gram), Salt, Oil

Muṟukku (Script error: The function "langx" does not exist.) is a savoury, crunchy snack originating from the Indian subcontinent. In India, murukku is especially common in the states of Tamil Nadu, Telangana, Andhra Pradesh, Karnataka, Kerala, Chhattisgarh and Odisha. It is called murkulu in Telangana, janthikalu in Andhra Pradesh and mudku/murku in Odisha. Chakli is a similar Indian dish, typically made with an additional ingredient, chickpea flour.

It is also common in countries with substantial Indian and Sri Lankan diaspora communities, including Singapore, Fiji, Malaysia, and Myanmar. Called sagalay gway (စာကလေးခွေ; lit. 'baby sparrow coils') in Burmese, it is a common snack and is used as a topping for a regional dish called Dawei mont di.[1]

Etymology[edit | edit source]

The name muṟukku "twisting" in Tamil refers to its shape.[2] Other names of the dish include Script error: The function "langx" does not exist., Script error: The function "langx" does not exist., Script error: The function "langx" does not exist., Script error: The function "langx" does not exist. or murukulu or జంతికలు jantikalu, and Script error: The function "langx" does not exist..

Ingredients and preparation[edit | edit source]

Murukku preparation

Murukku is typically made from rice flour and urad dal flour.[3] The flours are mixed with water, salt, chili powder, asafoetida and either sesame seeds or cumin seeds. The mix is kneaded into a dough, which is shaped into spiral or coil shapes either by hand or extruded using a mould. The spirals are then deep-fried in vegetable oil.

Variants[edit | edit source]

The dish has many variations, resulting from the types and proportions of flours used. Mullu muṟukku "thorn muṟukku" has an uneven texture that gives it an extra crunch. The Kai murukku "hand murukku") is made by hand using a stiffer dough. Ribbon pakoda muṟukku is another ribbon-shaped variety of the snack.[4] Āṭṭaiyāmpaṭṭi kai muṟukku, a town in Tamil Nadu, is known for its unique variety of murukkus, known as Maṇappāṟai muṟukku. This gained popularity because of Krishnan Iyer, who prepared and sold this first in Maṇappāṟai.[5][6][7] In 2010, the Tamil Nadu government applied for a geographical indication tag for Manapparai Murukku.[8]

List of distinctive murukku varieties[edit | edit source]

  • Kai murkku (Hand-woven murkku)
  • Manapparai murukku (Manapparai - the place of origin of this variety)
  • Mullu murukku or Magizhampoo murukku
  • Thenkuzhal murukku (Skinny murukku)
  • Oosi thenkuzhal murukku (Needle murukku)
  • Thengaaippaal murukku (Coconut milk murukku )
  • Godhumai murukku (Wheat murukku)
  • Kaara murukku (Spicy murukku)
  • Poondu murukku (Garlic murukku)
  • Inji murukku (Ginger murukku)
  • Meen murukku (Fish-thorn shaped murukku)
  • Vattaurulai murukku (Ring murukku)
  • Vennai murukku (Butter murukku)
  • Kadalai murukku (Besan murukku)
  • Verkkadalai murukku (Peanut murukku)
  • Arisi murukku (Rice murukku)
  • Achhu murukku or Achchappam (Sweet murukku)
  • Karuppatti achchu murukku (Palm jaggery murukku)
  • Pudhina Murukku (Mint murukku)
  • Ezhumichai murukku(Lemon murukku)
  • Kelvaragu or aarya murukku (Finger millet murukku)
  • Kambu murukku (Pearl millet murukku)
  • Chola murukku (Sorghum murukku)
  • Makkacchola murukku (Corn murukku)
  • Thinai murukku (Foxtail millet murukku)
  • Ulundhu murukku (Vigna mungo murukku)
  • Ellu murukku (Sesame murukku)
  • Varagarisi or varagu murukku (Kodo millet murukku)
  • Thirunelveli manoharam
  • Urulaikkizhangu murkku (Potato murukku)
  • Nei murukku (Ghee murukku)
  • Ravai murukku (Semolina murukku)
  • Pulungal arisi murukku (Parboiled rice murukku)
  • Vengaaya murukku (Onion murukku)
  • Milagu murukku (Black pepper murukku)
  • Thakkaali murukku (Tomato murukku)
  • Karuveppillai murukku (Curry leave murukku)
  • Maida murukku (Maida murukku)
  • Pulipu Murukku (Yoghurt murukku)
  • Aval murukku (Flattened rice murukku)
  • Mundhiri murukku (Cashew murukku)
  • Baadhaam murukku (Almond murukku)
  • Seeraga murukku (Cumin murukku)
  • Murungai murukku (Moringa oleifera murukku)
  • Paalakkeerai murukku (Spinach murukku)
  • Vendhaya murukku (Fenugreek murukku)
  • Pulichakkeerai murukku (Gongura murukku)
  • Savvarisi murukku (Sago murukku)
  • Panai murukku (palm murukku)
  • Omapodi murukku (Caraway seeds murukku)

Gallery[edit | edit source]

  • Kai (hand-prepared) Murukkus
    Kai (hand-prepared) Murukkus
  • A larger variety of Kai Murukku
    A larger variety of Kai Murukku
  • Murrukku and similar snacks
    Murrukku and similar snacks
  • Sev Muruku
    Sev Muruku

See also[edit | edit source]

References[edit | edit source]

  1. ↑ "ထားဝယ်မုန့်တီ (ခေါ်) ထားဝယ်ရိုးရာ မုန့်လတ်သုပ်". MyFood Myanmar (in မြန်မာဘာသာ). 27 February 2016. Retrieved 9 January 2021.
  2. ↑ "Cre-A Online Dictionary". Archived from the original on 12 March 2022. Retrieved 22 February 2020.
  3. ↑ Amos, Jennifer (24 October 2022). "The South Indian Snack That's Perfect For Diwali". The Daily Meal. Retrieved 21 December 2022.
  4. ↑ Devasahayam, Theresa (2003). "When We Eat What We Eat: Classifying Crispy Foods in Malaysian Tamil Cuisine". Anthropology of Food. 1. OpenEdition. doi:10.4000/aof.1458. Retrieved 22 August 2012.
  5. ↑ "Heavy demand for crispy treat". The Hindu. Chennai, India. 30 October 2010.
  6. ↑ Gerald, Olympia Shilpa (18 August 2012). "In search of Manapparai Murukku". The Hindu. Chennai, India. Retrieved 22 August 2012.
  7. ↑ S. Annamalai (4 November 2013). "Business dynamics, supply issues have hardened the 'Manapparai murukku'". The Hindu. Chennai, India. Retrieved 27 January 2014.
  8. ↑ "Geographical indication tag for 'Mannapparai Murukku' sought". The Hindu. Chennai, India. 25 October 2010. Archived from the original on 29 October 2010.

External links[edit | edit source]

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