Muruku, a name that resonates with many in Malaysia, is not just a snack; it’s a symbol of cultural heritage and unity. This crispy delicacy has its roots in the Indian subcontinent but has found a special place in the hearts of Malaysians.
Muruku, originally from South India, made its way to Malaysia with the migration of Indian Tamils during the British colonial era. These migrants brought with them their rich culinary traditions, and muruku was one of the many delicacies that became popular in the new land.
In Malaysia, muruku is not just limited to the Indian community. Over the years, it has transcended ethnic boundaries and is now enjoyed by Malays, Chinese, and other ethnic groups. It’s a common sight during festive seasons, especially during Deepavali, the Hindu festival of lights. However, its popularity is not confined to any particular festival; it’s a year-round favourite.
Varieties and Flavours
While the traditional muruku is made using rice flour and urad dal flour, the Malaysian version has seen various innovations. From the spicy to the sweet, from the crunchy to the soft, there’s a muruku for every palate. Some popular varieties include the ‘flower muruku’, ‘spiral muruku’, and the ‘ribbon muruku’. Each has its unique taste and texture, making it a versatile snack for all occasions.
Muruku, with its crispy texture and delightful flavours, is more than just a snack in Malaysia. It’s a testament to the country’s multicultural fabric, where diverse traditions blend seamlessly. As you bite into a piece of muruku, you’re not just tasting a snack; you’re experiencing a piece of Malaysia’s rich cultural tapestry.
Article curated by Suwaytha Gopal