VIRUNDHOMBAL

Magizhampoo Thenkuzhal/ Mullu Murukku Magizhampoo thenkuzal also called as mullu murukku. For this thenkuzal we use three different dals -  moongdal, chana dal and urid dal . These dals are roasted to bring out the aromas and then powdered. The freshly ground flour is mixed with the ground rice batter. The magizhampoo thenkuzal cooked in your house will delight you. Grinding the rice is a superb way to prepare thenkuzal or thattai. It gives the perfect shape, taste and texture of the dish. The thenkuzal stays fresh and flavorful without adding fried gram flour. Deep frying the thenkuzal can be coconut oil, groundnut oil or vegetable oil, depending upon the flavour you want. I recommend coconut oil for thenkuzhal because the flavour in the coconut oil, add extra taste for the thenkuzhal.  The main steps in thenkuzal are  1. Preparation of ingredients Roast the dals separately. Do not brown them. Sieve the flours 2 or 3 times and add it to the ground rice ba...