Murukku
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.
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 |
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. 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.
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.