Theankuzhal

Thean Kuzhal Murukku, is a popular, crispy, and savory South Indian snack, especially prominent in Tamil cuisine. It is a type of murukku, a deep-fried snack made from a dough of rice and lentil flours.

Here’s a more detailed description of the snack:

• Ingredients: The main ingredients are typically rice flour and urad dal (black gram) flour. Other common additions include butter or oil, salt, asafoetida (hing), and spices like cumin or white sesame seeds for flavor.
• Appearance: Unlike some other varieties of murukku that have a spiky or thorny texture, thenkuzhal is smooth and has a distinctive spiral or coil shape. The name “thenkuzhal” literally translates to “honey tube” in Tamil, which is said to refer to the hollow channel that runs through the center of the snack, making it light and airy.
• Texture and Flavor: Thenkuzhal is known for being light, crispy, and delicate, with a “melt-in-your-mouth” texture. Its flavor is subtle and savory, without the spiciness of other murukku varieties, which makes it a popular snack for both children and adults.
• Preparation: The process involves mixing the flours and other ingredients with water to form a soft, pliable dough. This dough is then loaded into a special press (a murukku press) with a disc that has one or more large, round holes. The dough is pressed through the holes, forming thin coils that are then deep-fried in oil until they are crisp and a pale golden or off-white color. The light color is a key characteristic, and to achieve this, care is taken not to over-roast the flours or over-fry the snack.
• Cultural Significance: Thenkuzhal is a traditional snack often prepared at home, especially during festivals like Diwali and Krishna Jayanthi. It is also a common offering to the gods (Prasadam).