Percentage daily values are based on a 2000 calorie diet a day. It is used for general nutrition advice and may differ based on a person’s calorie needs.
Amount per serving
|Vitamin A||59 mcg||2%|
|Vitamin B1||0.4 mg||3%|
|Vitamin B3||11 mg||3%|
- Interesting Facts
- Recipe/Cooking Process
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- Energy - 70 cal
- Protein - 1.4 g - 3%
- Carbohydrates - 13 g - 4%
- Fiber - 1 g - 4%
- Fat - 7 g - 9%
- Cholesterol - 0 mg - 0%
- Vitamin A - 59 mcg - 2%
- Vitamin B1 - 0.4 mg - 3%
- Vitamin B3 - 11 mg - 3%
- Rice flour can be a healthy alternative for wheat in case of a gluten free diet.
- Urad dal is a good source of energy and is rich with minerals such as phosphorus and calcium that helps with bone and teeth health.
- It also contains magnesium, potassium and iron which are good for the heart, boosts immunity and improves the digestive system.
- It is said that people of Chettinad are passionate about food and their cuisine. They have much respect and love towards their traditional cooking styles and have practiced the culture for generations.
- Chettinad snack varieties are popular especially during festival times and also have fans from abroad.
- Chettinad Thenkuzhal has more spirals and is much thinner compared to any basic type of murukku.
Suggested consumable by age groups
- A significant quantity of 2 to 3 Thenkuzhal can be enjoyed by all age groups.
Good times to eat:
- It is perfect as an evening snack.
Eat along with:
- This can be eaten alongside a hot cup of coffee or tea.
When not to eat or eat more often:
- As it is a deep fried snack it is advised to avoid consuming often.
Story/History of recipe
Murukku, the renowned snack of Tamil Nadu has many different types prepared traditionally for many years. Chettinad Thenkuzhal is one of the famous types of Murukku. The districts of Tamil Nadu that were formerly part of ancient 'Pandya Nadu' are known for their cooking called the Chettinad cuisine. Apart from their famous lunch and tiffin dishes they are also popular for their traditional snack varieties. One of such is Thenkuzhal. It is a heritage of Chettinadu to prepare Thenkuzhal for Diwali and other festivals.
Recipe Ingredients, Preparation Steps and Occasions Served
Watch Recipe Video
Event/Festivals Served/Most Popular During
For preparing Thenkuzhal flour:
- Rinse and dry three cups of raw rice at room temperature.
- Dry roast one cup of urad dal for a few seconds only until it heats up.
- Grind this 4:1 ratio of raw rice and roasted urad dal. It is better to grind in milling machinery than a household mixer.
- This nicely ground flour should be sieved and can be stored in an airtight container for around 6 months.
For preparing Thenkuzhal:
- Take a large bowl, add around two cups or as required Thenkuzhal flour, salt, butter and knead by adding water little by little.
- Knead it into a stiff dough.
- Take a heavy bottomed pan, add oil as required for deep fry and heat it at medium to high flame.
- Roll the dough, take a medium sized portion and fill the murukku maker/mould with the prepared dough.
- Once the oil is heated, lower the flame to medium and start preparing Thenkuzhal.
- It can be squeezed directly into the oil or squeeze on a spatula first and then gently drop it into the oil.
- You can add more than one at a time based on the pan capacity/size.
- Flip them to cook evenly on both sides. If the bubbles have stopped, take it out and place it on a strainer or tissue paper to remove excess oil.
- Store them in an airtight container and it can stay crisp for over a week.
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The best thing you can do is to ask your security or neighbor to collect it and keep it with them and you can later collect it from them. If you don’t respond the product will be sent back to us and you may have to still bear all the shipping costs to get it delivered.
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Yes, you can order at least 7 days in advance. So we make sure it's delivered on time to your door. We serve at least 200+ function/bulk orders every month, the most common functions we serve are the baby shower (Srimantham), Oni function, Naming ceremony etc.
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