Avarekalu / Hyacinth bean murukku or chakuli with step by step pictures and easy video recipe. It is prepared using rice flour, avarekalu, cumin and spiced with red chilli powder.
Avarekalu murukku is a recipe from Karnataka prepared when there is lot of avarekai or hyacinth bean available in the market.
Avarekai or Hyacinth bean is available in Indian markets twice during the month of July and January.
This is quick instant snack on a festive occasion or any other day.
Murukku is especially famous in states of south India. These are savory crispy snack recipe with its origin from South India.
We also call murukku as chakli or chakkuli.
There are many murukku recipes in South India, this is just a modified version of the same.
This recipe is a glutenfree and vegan.
It is prepared using murukku or chakkuli presser and deep fried in hot oil.
These beans are rich nutritionally with high fiber, protein content and can be easily incorporated in snacks for kids and even elders.
The avarekai is split open; beans / avarebele are collected and used in many savory, sweet dishes.
I love the aroma of avarekalu, so wanted to try my hands in savory deep fried snack.
I learn’t this recipe from one of my facebook foodie group member Sujatha Ravish.
VIDEO ON HOW TO MAKE AVAREKALU MURUKKU IS INCLUDED IN RECIPE CARD, IF YOU ENJOY THIS RECIPE VIDEO AND WOULD WANT TO BE THE FIRST TO BE NOTIFIED WHEN I POST A NEW VIDEO RECIPE, THEN PLEASE SUBSCRIBE, PRESS THE BELL ICON TO MY YOUTUBE CHANNEL HERE. THANKS FOR YOUR SUBSCRIPTION
- What you need to make these avarekalu murukku?
- Which avarekalu is used to prepare this murukku?
- Rice flour is an important ingredient
- What is the ratio of avarekalu and rice flour?
- Oil or butter to prepare avarekalu murukku?
- Flavours for avarekalu murukku
- Points to remember while preparing the dough
- Is it necessary to grease the murukku presser?
- Two methods of pressing the dough
- Why does murukku turn hard after frying?
- What makes the murukku absorb oil?
- Why does murukku turn dark or light after frying?
- Why does avarekalu murukku break or become small in hot oil?
- Avarekalu murukku is hard but not crisp
- Let’s see how to make this easy Indian snack recipe
- Storing the murukku
- Serving options
- Avarekalu Murukku
What you need to make these avarekalu murukku?
Below is the list of ingredients available in your everyday pantry except the avarekalu.
Gather these ingredients and make a crispy savory treat to your family and loved ones
(I have also given the affiliate links to ingredients and kitchen equipment used in the recipe. Recommend them after using these in my kitchen)
5. Refined oil
8. Mixer grinder for grinding avarekalu
Which avarekalu is used to prepare this murukku?
Use good quality avarekai for this recipe, check for well formed pods as these will be aromatic and best suits for this recipe
Avarekai or Hyacinth bean (the whole pod) should be split open and checked for the worms if any, remove the seeds or avarekalu.
Clean wash them and use these to prepare murukku.
The avarekalu should be pressure cooked and cooled. Make a fine paste of the cooled avarekalu.
Do not leave any seeds as such while grinding.
This prevents the splitting of the murukku when dropped into hot oil. So I recommend to make fine paste of avarekalu.
Rice flour is an important ingredient
Rice flour is particularly important ingredient in this recipe.
Always use good quality fresh and finely powdered rice flour.
Use store brought or homemade rice flour.
Rice flour can be made at home by soaking raw rice for 1 hour and draining the water completely.
Shade dry the rice on a cloth an hour. This rice can be milled for preparing murukku.
What is the ratio of avarekalu and rice flour?
The ratio of avarekalu to rice flour should be 1:2. That is if you add one cup avarekalu then add two cups of rice flour.
If you add more avarekalu, the murukku will be come soft and they spilt apart in the hot oil.
Oil or butter to prepare avarekalu murukku?
In this recipe, I have used hot oil to create bread crumb like texture in the flour mixture.
Hot oil gives nice texture crispiness to murukku.
However, if you like adding soft butter, half the quantity can be added to the flour. This also gives nice texture.
Flavours for avarekalu murukku
This is mildly flavored snack recipe with aroma of avarekalu.
So adding strong flavours like asafoetida or ajwain seeds with suppress the aroma of avarekalu.
That is the reason I have used mild flavors like cumin in this recipe.
Points to remember while preparing the dough
Make a stiff dough with little water.
Too much of soft dough will make this murukku absorb oil and become soft after frying.
Use the dough completely and this dough cannot be stored or refrigerated.
If you plan to double this murukku recipe, then do not prepare the dough at once.
Instead make in batches this helps to get perfect crispy crunchy murukku.
Close the remaining dough while pressing or frying the murukku. Do not allow the dough to dry.
Is it necessary to grease the murukku presser?
Always use greased murukku presser, apply oil on the inner surface of the presser.
This helps in easy pressing of dough and prevents the sticking of dough.
Two methods of pressing the dough
While pressing the dough directly into the hot oil, your palm might get hot due to oil.
So be careful while pressing down directly to the hot oil.
These can made into spiral chakuli pressed on parchment paper and deep fry them into hot oil until they turn golden.
Why does murukku turn hard after frying?
In general, when murukku turn hard we have to understand that the amount of hot oil or fat content is less and not properly rubbed well in the flour.
This doesn’t mean we have to add more fat content, however a proper ratio of fat to flour should be maintained.
What makes the murukku absorb oil?
Too much of water in the dough will also make the murukku absorb oil.
Do not rest the prepared dough for long time, this is also one of the reasons.
Why does murukku turn dark or light after frying?
It is always important to remember to fry these at medium high heat constantly until all the dough is used up.
If the dough is fried on high heat, the murukku burns and turn dark.
They get crispy from outside and remain uncooked inside.
Why does avarekalu murukku break or become small in hot oil?
If the dough is not prepared properly and pressed into hot oil, then it breaks as it slides into the oil.
Avarekalu murukku is hard but not crisp
The murukku turns hard after frying because the oil added might be less than mentioned in the recipe.
Rubbing the hot oil evenly in flour mixture is important to get crispy avarekalu murukku.
Let’s see how to make this easy Indian snack recipe
Murukku is a South Indian deep-fried snack made mainly with rice flour and avarekalu.
This muruku is delicious and flavored with avarekai.
Step by step picture recipe for crispy aromatic spicy avarekalu murukku is given below.
A variation of authentic Indian snack murukku snack recipe.
In a mixing bowl add the ground paste of cooked avarekalu.
Add rice flour, cumin and red chili paste. Also add salt as per taste.
Mix well with the tip of fingers to get bread crumb like flour mixture.
Heat oil until you see little fumes. Do not allow this oil to cool.
Pour this hot oil on the flour mixture, you will notice the sizzling on the flour surface.
Mix well, you will see that the flour holds its shape at this point.
Now add water one tablespoon at a time and prepare a stiff dough.
Do not pour water at once, this will make the dough soft, adjust the water as required.
This dough can be pressed directly in hot oil or prepare chakuli on parchment paper. These can be slided into hot oil.
Heat oil in a deep kadai or wok on medium heat.
Check the hotness of oil by dropping a small pinch of dough into the oil.
If it raises slowly from bottom to top, this indicates the oil is ready for frying the murukkus.
Now take a oil greased murukku presser, grease the mould with star plate.
Next stuff the dough inside and press the murukku directly into the hot oil.
Deep fry on medium flame until they turn golden in colour.
As the sizzling sound stops, remove the murukku on kitchen tissue paper and after they cool.
Store in airtight container.
These murukku are crisp and crunchy perfect snack with a cup of coffee or tea.
Storing the murukku
Always store the avarekalu murukku in airtight container preferably glass or steel.
This helps to retain crispiness for long time.
Avarekalu murukku can be stored for 10 to 12 days in airtight container.
These murukku can be served with any hot beverage like coffee, tea of your preference.
This forms a great snack for the kids and elders too.
IF YOU ARE LOOKING FOR DEEP FRIED RECIPES, THEN CHECK THESE LINKS BELOW
- Avarekalu or Hyacinth bean – 1 cup (cooked and ground into paste)
- Rice flour – 2 cups
- Red chilli powder – 2 tsp
- Cumin – 1 tsp
- Refined oil (hot) – 4 tbsp
- Salt as per taste
- Refined oil for frying
- Water as required
- Take a big bowl, add avarekalu paste, mix in the rice flour, red chilli powder, cumin, salt as per taste. Mix everything and then pour hot oil on top of flour mixture.
- Mix well with the tip of fingers to get crumb like flour. Now add little water at a time and prepare dough.
- This dough can be pressed directly in hot oil or prepare chakuli on a parchment paper and then drop these slowly into hot oil.
- Heat oil in a wok or deep kadai on high flame, check the hotness of oil by dropping a small pinch of dough into the oil, if this rises slowly from bottom to top, this indicates that the oil is ready for frying.
- Now take a oil greased murukku presser, grease the mould with star plate. Next stuff the dough inside and press the murukku directly into the hot oil. Deep fry on medium flame until they turn golden in colour, as the sizziling sound stops, remove the murukku on kitchen tissue paper and after they cool, store in airtight container.
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Pavithra M Adiga
I am a passionate foodie and food photographer with love to document easy, simple to follow, healthy vegetarian recipes in Dice n Cook.