 Murukku | |
| Place of origin | India |
|---|---|
| Region or state | India: Tamil Nadu, Karnataka, Kerala, Andhra Pradesh and Sri Lanka: Jaffna, Batticaloa |
| Associated cuisine | India, Sri Lanka, Fiji |
| Main ingredients | Rice flour, Urad dal flour (Black gram), Salt, Oil |
Muṟukku (Tamil: முறுக்கு, romanized: muṟukku, lit. 'twisting') is a savoury, crunchy snack originating from the Indian subcontinent. The name muṟukku "twisting" refers to its shape.[1]
In India, murukku is especially common in the states of Andhra Pradesh, Odisha, Tamil Nadu, Karnataka, and Kerala. It is called murkulu or janthukulu in Andhra Pradesh and mudki/murki in Odisha. 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.[2]
Other names of the dish include Kannada: ಚಕ್ಕುಲಿ, romanized: cakkuli, Odia: ଦାନ୍ତକଲି, romanized: dāntakali, Marathi: चकली, romanized: cakalī, Gujarati: ચકરી, romanized: cakri, Telugu: చక్రాలు, romanized: cakrālu or జంతికలు jantikalu, and Konkani: chakri or chakkuli.
Murukku is typically made from rice flour and Vigna mungo flour. Chakli is a similar dish, typically made with an additional ingredient, chickpea flour.
It is the origin of the Tamil saying Tamil: பல்லற்ற தாத்தாக்கு முறுக்கு வேண்டுமாம் ('toothless grandfather wants murukku'), meaning someone wants something they cannot use; murukku is very hard and can break teeth and orthodontic devices.
- ^ "Cre-A Online Dictionary".
- ^ "ထားဝယ်မုန့်တီ (ခေါ်) ထားဝယ်ရိုးရာ မုန့်လတ်သုပ်". MyFood Myanmar (in Burmese). Retrieved 9 January 2021.