TAPIOCA MURUKKU/MARAVALLI KIZHANGU MURUKKU

     Tapioca has a close relationship with any Malayalee. Tapioca is one staple food at home and it has a never-ending link to our family.  Years back, sometime in 1930's,  It is said that my husband's Grandparents lived on just Tapiaco during a flood which they survived (maybe it was the Great Flood of 99(1924) which devastatingly lasted for almost 3 weeks and claimed thousands of lives).  Among the gloom and the water, they had escaped to a high region, where they lived without any food and water for nearly a week.  Raw Tapiocas was their only available food.
     My parents would always plant a batch of Tapioca in their backyard.  Steamed Tapiocas are always a treat at home and it was one teatime snack catered at my grand mother's place.  Eating them with Mulagu Chalichathu or Fish Curry is a delicacy.  Soft and starchy steamed tapiocas can be used to prepared stir fries, Kappa Ularthiyathu, Kappa Puzhukku, Tapioca Chips, Tapioca Vadais etc.,
     It was then later, while I was browsing through the internet and came across this Tapioca Murukku recipe.  Readily I had some steamed Tapiocas & Idiyappam flour in hand too, which made my job much simpler.  I immediately made a small batch of Tapioca Murukku.  It turned out to be crispy, light and very tasty. Within no time the whole batch vanished.  Luckily I had some more Tapiocas at home and I planned up to make another batch of Tapioca Murukku but a little more at this time.  If something turns out to be good I would know it right away - it would vanish off soon and my hubby would ask me to make it more frequently. Just a few pieces of Steamed Tapiocas is what we need for the recipe, so save few and try this Tapioca Murukku.  Trust me, it is going to turn out be a success.

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Cuisine - Indian
Recipe Type - Snacks
Spice Level - Medium
Difficulty - Medium
Yields -  40-45 Medium sized Murukkus
Author - SM

Preparation Time - 25-30 Minutes
Cooking Time - 30 -45 Minutes


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HOW TO MAKE TAPIOCA MURUKKU/MARAVALLI KIZHANGU MURUKKU

 

INGREDIENTS :

Rice Flour - 3 Cups
Steamed Tapioca - 3/4 Cup
Butter - 3 Tbspn
Dry Red Chillies - 6-8 Nos.
Ajwain - 1 Tspn
Asafoetida - 1/4 Tspn
Salt - To Taste
Water - 1 Cup(Approximately)
Oil - To Deep Fry

METHOD :

For Murukku :

• Soak Dry Red Chillies in hot water for about 10-15 minutes.
• Drain and discard the water used for soaking Dry Chillies or use it to knead the dough.
• Measure 3/4 Cup of Steamed Tapiocas and keep it aside.
• Grind the Soaked Dry Red Chillies in a blender or a small mixer-grinder jar.
• Grind this into a fine paste.
• Add steamed Tapiocas and grind it along with Dry Chillies.
• There should be no lumps.
• Soften the butter and keep it aside.
• Mix ground Tapioca & Dry Red Chilli paste along with Rice Flour, Butter, Ajwain, Asafoetida and salt to Taste.
• Pour in Water to the above mix, little at a time and knead it into a smooth & soft dough.
• The dough should be kneaded without any cracks.

To Fry Murukku :

• Heat the oil in a deep pan.
• Place some dough into Murukku Mould and press the dough through it. 
• Make a few swirls onto the reverse surface of a slotted spoon or directly press them into the oil.
• Drop the shaped murukkus gently into the hot oil and fry them until it turns golden brown. 
• Follow the suit for rest of the dough.
• Allow them to cool and store them in airtight jars.

NOTES :

• The dough should be of a correct consistency. It should not be sticky or too hard and without any cracks.
• Do not substitute Butter with Ghee or Margarine.
• Butter should be at room temperature before mixing it into the flour.
• Butter is one main ingredient for crispy and soft murukkus.
• Can substitute rice flour with Idiyappam flour.  If using Idiyappam flour, use boiled-hot water while kneading the dough.
• Adding dry chillies is totally optional. 
• Grind the Steamed tapiocas into a fine paste without any lumps. 
• You can press the Tapioca Murukkus directly into the oil. 
• If stored properly it stays good for a week to 10 days.

 

Important: Food Safety 

• Tapioca naturally produces cyanide*, which is poisonous to humans; however, the cyanide may be removed during processing.
• So peel and wash it thoroughly with enough water.
• Also, can soak them in water overnight and then discard the water and wash them again before cooking.
• Cook Tapioca with enough water to cover them, and then discard the water once it is cooked.
• These steps ensure that the little amount of toxin present in it are removed.

      *Cyanogenic glycosides present in tapioca,  releases hydrogen cyanide during enzymatic hydrolysis by beta-glucosidase. These are transformed within humans and animals after the plant tissue has been macerated.