Resourceful but innovative, street foods have a long history and a special place around the world. They are reflective of local and traditional cultures and are windows through which one can get a peek into the economy, agriculture & history of a nation. Their prices indicate the spending power of people. The ingredients give us an insight into the staples produced and consumed. These foods also tell us a great deal about the history, rulers, conquests, world events and their impact on food, & eating behaviors.
Street foods are a tourism resource, serving a dual purpose of meeting the food needs of visitors and enhancing other attractions such as “tourist” foods. The employment and business opportunities that this micro business industry generates, enveloping newcomers into its field, has prevented vulnerable social groups from slipping into poverty.
Karur Garam and Salem/Coimbatore Murukku Settu are 2 popular street foods featured by foodialogues today. The streets of the small industrial towns of Karur, Salem and Coimbatore are the creators of these simple yet lip-smacking snacks. Trending in textile industries teamed with puffed rice manufacture these quick street foods appease the hunger and appetite of people at a minimal cost.
CURRY LEAVES MURUKKU RECIPE
Ingredients for Curry Leaves Murukku:
- Rice Flour 1 C
- Toasted Gram Flour 2 Tbsp
- Green Chilly 2
- Curry Leaf A Handful
- Cumin Seeds 1tsp
- Sesame Seeds 1 Tsp
- Asafoetida 1/ 2 Tsp
- Salt As Required
- Butter 1 Tsp
- Oil For Frying
Preparation Method for Curry Leaves Murukku:
- Grind green chilly, curry leaves and cumin seeds into a fine paste. Add ¼ cup of water and mix well.
- Take a large bowl. Add the rice flour, toasted Bengal gram flour, asafoetida, sesame seeds and required salt. Mix well. Add the butter and mix well into the mixture.
- Strain the chilly paste into the flour.
- Knead into a smooth but firm dough.
- Take small portions and press into murukku on a sheet of paper. Gently fry the murukku in moderate hot oil until golden brown.
- Store in a dry jar.
CORIANDER-COCONUT CHUTNEY RECIPE
Ingredients for Coriander Coconut Chutney:
- Coriander washed and roughly chopped 1 c
- Coconut grated ¼ c
- Green chilly 2
- Ginger 1-inch piece
- Salt as required.
Preparation Method for Coriander Coconut Chutney:
- Grind all ingredients along with salt and water into a thick paste.
- Adjust to a dropping consistency with water.
TO MAKE GARAM
- Grated beetroot, carrots, cucumber 1 c
- Chopped onions ¼ c
- Green chilly chopped fine 1
- Puffed rice 1 c
- Chutney 1 tbsp
- Roasted peanuts 2 tbsp
- Chilly powder ½ tsp
- Mix all of the above and serve immediately.
MURUKKU SETTU
- Place the desired number of murukkus on a plate. Lavishly apply the chutney on each murukku. Top with garam.
- Garnish with a sprinkle of chilly powder, crushed peanuts, and serve.
Crispy & Yummy “Curry Leaves Murukku Set” is ready 🙂
