Red Rice Murukku Recipe:
How are you, buddies? I know it had been a long time and I just disappeared from blogging. Today I am back with the red rice murukku recipe. The festive season has commenced and festivals largely focus upon a lot of sweets and savoury snacks made at home. You can check out the collection of Diwali recipes which is full of healthy twists with zero compromises in taste in this link . You were not able to find posts of me because my work schedule was a bit hectic and also I was on a social media break. It ain’t an excuse.
Red Rice Murukku Recipe: Pisini Arisi Thenkuzhal
I have been working on curating convenient and easy recipes to use traditional rice varieties in daily usage. The next step in my exploration is using native indigenous rice varieties in snacks and festive recipes too. The festive season can have a blend of healthy and tasty dishes. What do you say? First in line is my trial with murukku. Honestly, this is amma’s recipe & trial, shot by my son. Kindly excuse the lack of quality in step by step images since he had been playful while clicking them.
Ingredients:
- Pisini rice- 1 cup
- Urad dhal (whole white) – 1/4 cup
- Butter – 1-2 tbsp (room temperature)
- Salt-To taste
Procedure:
1. Soak the rice overnight after rinsing well.
2. After 6-8 hours of soaking, drain the water completely and grind into a smooth but thick batter in your grinder. You have to only sprinkle little water then and there.
3. In the meantime dry roast the urad dhal and cool down.
4. Grind into a smooth powder, sieve twice and have it ready.
5. In the red rice batter, add urad dhal flour, butter and salt one after the other.
6. Knead into a smooth but thick dough.(non-sticky)
7. Use a murukku press and make murukku in pure coconut oil by deep frying.
8. Give enough time and cook both the side in medium flame.
9. Drain excess oil in a colander.
10. Repeat the same till the dough gets over.
11. When they are cool, store in an airtight container
12. Red rice murukku with pisini rice is ready
What is Pisini Rice?
It is one of the indigenous native rice varieties from Tamilnadu which is a drought-resistant 130 days crop. The name comes from the sticky nature of the rice says a few references . Pisin is the glue in Tamil . Pisini rice is a bold red grain cultivated in samba season. The yield of this rice when cooked is pretty more than the rest.
Nutritional Value of Pisini Rice:
| Name |
Status |
Moisture (g) | Ash (g) | Protein (g) | Total Fat (g) |
Dietary Fibre(g) |
Carbo hydrate (g) |
Energy (Kcal) |
Pota- ssium (mg) |
Iron (mg) |
Cal- cium (mg) | Magne- sium (mg) |
Zinc (mg) |
Phos- phorus (mg) |
| Pisini | Boiled | 11.89 | 1.36 | 8.60 | 2.84 | 3.13 | 72.18 | 349.00 | 91.40 | 1.10 | 13.00 | 41.40 | 0.70 | 95.7 |
Health Benefits:
- The rice can improve overall women health.
- It is said to improve your menstrual cycles and relieve the cramps & pains during periods.
- The pisini rice can enough strength to your bones.
- It is highly recommended for expectant mothers
What other rice varieties can I use instead of Pisini Rice?
- Poongar
- Kaatuyanam
- Mappillai Samba
Why do you prefer using whole rice to flour?
- In thenkuzhal recipe, the grinding rice method yields better crispy murukkus.
- Even beginners can try this recipe without fear of breakage.
- I have heard the flour making process results in loss of nutrients when compared to rice. (I am hunting for solid scientific research data to back this up)
- Taste, colour, texture is much better in this procedure.
Festivals come once a year. Should I really stick to healthy cooking now also?
I agree that festivals are rare these days. But our consumption of healthy foods is so minimal. Hence it is better to have the right blend of healthy variants and keep the rest minimal.
Where to buy this rice?
Place your orders through this link and grab offers and discounts. Click the link
The coupon code would be “KITCHENKATHUKUTTY”.
Notes:
Use one tbsp butter at first and if needed add butter little by little.
Cooldown urad dhal completely before powdering.
Ensure that the oil is hot.
Sprinkle water while you grind. Excess water would disturb the consistency.
This can be stored for a week in an airtight container as I deep-fried in coconut oil.
References:
https://link.springer.com/article/10.1186/s42779-019-0017-3
www.iari.res.in – NutrientDensepigmented rice
www.asianagrihistory.org
http://agritech.tnau.ac.in/itk/IndigenousTechKnowledge_Crop_Rice1.html
nammalavar.co.in
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Disclaimer:
I am not a qualified doctor/nutritionist/medical practitioner. The information is not equivalent to medical expert advice. The information is based on the reading and research I do and the references are shared above. Thank you :0
