THENGAI PAAL MURUKKU - COCONUT MILK MURUKKU RECIPE

by - July 04, 2016

SNACKS & SAVOURIES
THENGAI PAL MURUKKU - COCONUT MILK MURUKKU RECIPE
 
       Thengai Paal Murukku or Murukku prepared with Coconut Milk is a tasty and traditional snack prepared in South India.  What's special about this Murukku is that Coconut Milk is used to knead the Murukku dough, which makes it more flavoured and delicious.  This Thengai Paal Murukku Recipe is a simple version prepared with Baba's ready-made Murukku Mix.  Babas is a common name in the field of ready to use Spices, Masalas, Flours and Snack-mixes brand available in Malaysia and Singapore.
      Making murukku from scratch is one feat I yet have to learn.  The most important fact behind it is utter laziness and lack of patience.  And another thing is that I am not a big fan of fried items.   So I always say to myself... sometime later.  My MOM and MIL make very good murukkus.  MOM makes murukku with Rice flour and Urad Dhal whereas my MIL makes it with Rice flour and Roasted Bengal Gram Dhal (Pottukadalai).  Though I have seen them making it and have helped them numerous times.  I haven't tried it all on my own yet.
      After we came down to Malaysia,  the craving for Indian snacks, overwhelmed our instincts.  I usually prepare some simple snacks at home. But snacks like Murukku and Mixture were yet in another world then.  That's when I noticed a pack of ready-made Murukku flour in Indian stores.  And I immediately grabbed a pack thinking that I would give a try.  I followed the instructions on the pack and to my dismay, it didn't turn out as I expected.  The reason I feel is the amount of butter mentioned in the pack does not yield soft and crispy Murukkus.  After a few trial and errors, along with added pieces of advice and lots of tips from few friends here in Malaysia, I finally perfected my Murukkus and tried making them in different variations.
      Making murukku has become pretty easy with this ready-made flour. There are several brands available in stores, but I usually buy Baba's Murukku Mix. Baba's Murukku Flour Mix is a mixture of rice, black gram, gram dhal and salt.  I add some additional spices to the flour. The recipe on the reverse side of the pack does not include any suggestion to add spices too. It would taste very plain without them.  But adding them is truly optional. The usage of this Murukku flour is quite versatile on the other hand.  It's not limited just for preparing Murukkus.  It could be used in many other recipes too.
      This Thengai Paal Murukku or Coconut Milk Murukku is a wonderful snack.  Coconut milk is used to knead the dough instead of Water.  This recipe is the one influenced by the famous Annapoorna Thengai Paal Murukku. The Murukku has an awesome taste and flavour of coconut milk in it.

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Cuisine - Indian
Recipe Type - Snacks
Spice Level - Low
Difficulty - Medium
Yields - 65 Murukkus
Author - SM


Preparation Time - 15-20 Minutes
Cooking Time - 30 -45 Minutes

For more MURUKKU RECIPES, Click here...

HOW TO MAKE THENGAI PAAL MURUKKU - COCONUT MILK MURUKKU RECIPE

 

INGREDIENTS :

Baba's Murukku Mix (500 gms) - 2 Packs
Butter - 120 Gms
Coconut Milk - 760 Ml
White Sesame Seeds - 2 Tspn
Oil - To Fry

METHOD :

    • Mix Babas Murukku Flour with White Sesame Seeds. 
    • Rub the Flour with Butter until it's evenly mixed and gives a crumbled look.
    • Warm up the Coconut Milk on a very low flame, stirring it  continuously.
    • Pour the warm coconut milk gradually to the flour mixture and knead it into a pliable dough.
    • Heat the Oil in a wok.
    • Meanwhile, place some dough into the Murukku Mould and press the dough through it. 
    • Make a few swirls onto the reverse surface of a slotted spoon or directly press them into the oil.
    • Drop the shaped Coconut Milk Murukkus gently into the oil and deep fry the Murukkus.
    • Fry until it turns golden brown and the sizzling sound stops.
    • Once done, remove the Coconut Milk Murukkus from the oil with a slotted spoon.
    • Drain the Coconut Milk Murukkus on a Paper Towel.
    • Follow the suit for the rest of the dough.
    • Allow the Thengai Paal Murukku/Coconut Milk Murukku to cool.
    • Store the Murukkus in airtight jars lined with Paper Towels.

    NOTES:

    • The dough should be kneaded to a correct consistency. It should not be sticky or too hard.
    • Do not substitute Butter with ghee or margarine.
    • Butter should be at room temperature before mixing it into the flour.
    • Butter is one main ingredient behind crispy and soft Coconut Milk Murukkus.
    • Do not overheat the coconut milk, it should be just warm while mixing it into the dough.
    • Adding warm coconut milk enhances the flavour.
    • You can press the Coconut Milk Murukkus directly into the oil. 
    • Care should be taken while doing so.
    • Allow the Coconut Milk Murukkus to completely cool down before storing it in airtight containers.
    • If stored properly, it stays good for a week to 10 days.





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