Malaysia & Crunchy Murukku
Malaysia is well known for diversity in its culinary traditions. What people eat provides for significant group boundary markers. Since foods are eaten or avoided to signify ethnic origin, religious orientation, and caste status, as well as to mark the celebration of a religious festival or observance of a rite of passage. Culinary tradition also dictates the context or situation in which specific foods are eaten. The consumption of crispy foods is an example in Southern Indian cuisine, particularly Tamil foods.
Crunchy murukku, It’s considered as convenience foods, which possess a crispy texture, also perceived to be peripheral in a meal. Therefore, are always augmented with more substantive foods. The availability of crispy foods recognised as food items common to the other ethnic groups in multi-ethnic Malaysia also proves this same point; they are always seen to be peripheral.
The trick to getting the murukku crunchy is to finish off the dough with a tablespoon of butter. This custom of making this variety of murukku is still alive in the Brahmin community of Malaysia. Aside from weddings in which the numbers of kai murukku presented will depend on the number requested by the groom’s family (usually it is in odd numbers of 11, 51, or 101), these savoury snacks are also prepared for the festival of Krishna Jeyanthi.
Crunchy Murukku: Though it is a fried snack making it in ghee is healthy for you. As it is prepared from rice flour, gram flour, wheat flour and a mixture of lentil flours, eating it in moderation as a snack is not a bad option.
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