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Avarekalu murukku recipe

Karnataka style seasonal deep fried snack recipe
Prep Time10 mins
Cook Time1 hr
Total Time1 hr 10 mins
Course: Snack
Cuisine: karnataka
Servings: 5 people
Author: Pavithra M Adiga


  • Avarekalu or Hyacinth bean - 1 cup
  • Rice flour - 2 cups
  • Red chilli powder - 2 tsp
  • Cumin or jeera (slightly roasted) - 1 tsp
  • Refined oil (hot) - 4 tbsp
  • Salt as per taste
  • Refined oil for frying
  • Water as required


  • Pressure cook the avarekalu until soft, cool them. Grind this into fine paste. Keep the paste aside.
    Avarekalu- murukku
  • 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.
    Avarekalu- murukku
  • Mix well with the tip of fingers to get crumb like flour. Now add little water at a time and prepare dough.
    Avarekalu- murukku
  • Rest the dough for 5 minutes. 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.


I have added red chili powder, you can also add pepper powder or chilli flakes.
Refined oil can be replaced with butter, mixing the flour and fat with finger gives the murukku a nice texture and crispiness.
Do not rest for long time, prepare the murukku immediately.
Deep frying the murukku on medium flame gives nice consistent colour and texture.