Pulungal arisi murrukku is a famous murukku from Virudhunagar where the parboiled rice is soaked and then ground using a wet grinder and finally made to a dough with some pottukadalai powder.It has a nice texture and flavour because of the preparation method and the ground smell of the soaked idly rice and the addition of roasted pottukadalai maavu enhances the taste of this murukku.
The two things we should take care of are to grind the soaked rice until they are greasy in texture by adding water at regular intervals,do not make it watery and then to powder the pottukadalai finely and sieve it before adding to the rice batter.
This Puzhungal arisi murukku tastes so different from all the murukku recipes because of wet grinding method.Though being a lengthy process it is worth trying and perfect for an evening snack.

SOAKING TIME : 2 HOURS

PREPARATION TIME : 5 MINS

MAKING TIME : 45 MINS*

INGREDIENTS

4 cups parboiled rice / pulungal arisi / idly rice

1 cup pottukadalai maavu

2 tsp sesame seeds

2 tsp butter

Salt to taste

Water as required

Oil for frying

METHOD

Soak the idly rice for 2 hours ,drain the water completely and grind it to smooth ,greasy batter with salt.

Powder the pottukadalai finely in your mixie and sieve it.

Mix the rice batter,pottukadalai maavu,sesame seeds,butter together.

Make a soft pliable dough,add it to your murukku mould and fit in the star shape disc.

Heat oil in a kadai,carefully press directly into oil in such a way they don’t stick to each other.Fry till it changes to mild orange in color and drain using a kitchen paper.

Store in an airtight container and enjoy your snack with tea / coffee.

TAKE CARE TIPS

Idli rice should be ground very smooth and greasy for perfect texture.Add water at regular intervals,do not make the batter go watery.

You can also add omam / ajwain.

You can also use 3 star murukku shaped disc .