Aavi murukku is one of my mother in law’s specialties; I have not heard of it, seen it or tasted it before I got married. This recipe had spread from her to our family also now and we all like it very much. It is a steamed and seasoned snack or tiffin made with rice. She prepares a couple of more such tiffin items; however, aavi murukku is my favorite. These days, I have started doing this myself and it comes out decently well.
3. Asafoetida – 2 pinches
Curry leaves – 1 sprig
Onion – 1 finely chopped
Garlic cloves peeled – 15
Step 1: Wash and soak the rice for 2 hours. Grind the rice finely with turmeric, 2 chilies, asafoetida with some water.
Step 2: Heat a heavy bottomed pan, pour the batter, add 1 tbsp of oil, add necessary salt and stir until it becomes thick. Turn off the stove.
Step 3: Take a portion, roll with fist and fill the murruku kozhai. Squeeze onto a idly plate and steam for 5-10 minutes, repeat for the entire dough. Let it cool a bit and then break into small pieces, it’s easy.
Step 4: In a non-stick pan, heat 2 tbsp of oil, splutter mustard seeds, add urad and channa dals, broken chilies, curry leaves and sauté onion and garlic in that until golden brown. Sprinkle a pinch of salt over this.
Step 5: Now add the broken aavi murukku into this and mix well. Serve hot.