Rice Flour, Jeera, Salt, Cow Butt, Urad Dhal, Asafoetida
Every time we bite into a buttery Kai Murkku, we marvel at the finger dexterity required to make this delectable savoury. Watching each twist being carefully hand rolled while creating concentric circles with the softest of doughs, is mesmerising. The flavour of this crispy savoury is delicate with hints of jeera and asafoetida.
A must have at weddings and on other auspicious occasions, Girija Paati’s family’s favourite way to eat this delicacy, other than by itself, is dunked in More Kuzhambu. How do you eat your Kai Murukku?