Some seriously exciting things are happening right now in my kitchen ranging from this moong murukku to two layer chocolate burfi which is coming soon. Because it’s Diwali guys, a festival that has all the glory of lights, crackers and of course the food, more specifically sweet and savory things.
Flip back through a few snack recipes in the blog, you will see the blazing truth: I like murukkus a lot. Probably too much. Probably to the point of weird much. That is the reason I have initialized my savory condiments list with moong murukku recipe this year.
This moong murukku recipe is copied straight from my mother’s kitchen and it’s replicated as is with barely no tweaks. It has split green gram i.e yellow lentils which are cooked till soft and pureed fine. Followed by which is you combine it with rice powder and spices. I basically use cumin, green chillies and salt for spicing it up but you have the liberty to play around with the ingredients. Like you can skip grinding coconut with spices and directly use the red chilly powder, cumin powder and salt. Take a chance. Test and see. Squeezing the dough in the press in swirls and deep frying in hot oil is what lies in the final step.
I love the way how moong murukku turned crispy and crunchy yet retaining the green gram flavor. It’s one of the best goodies to snack on in between the sweets on this Diwali 2015.