Thengai Paal Murukku - Coconut Milk Murukku with Baba's Murukku Mix

 

Thengai Paal Murukku - Traditional Coconut Milk Murukku Recipe

    Thengai Paal Murukku is a delightful and traditional South Indian snack, famous for its unique twist of using coconut milk to knead the dough. This subtle addition elevates the flavour, making each bite of the murukku irresistibly delicious. In this recipe, we'll be using Baba’s Murukku Mix, a popular ready-made flour blend in Malaysia and Singapore, to make this process even easier.

Why Thengai Paal Murukku Stands Out

    The magic of Thengai Paal Murukku lies in the use of coconut milk, which infuses a rich, creamy taste into the crunchy murukku. Traditionally, murukku is made with rice flour and urad dal, but this version simplifies the process by using Baba’s Murukku Mix. Baba's is a well-known brand for ready-to-use spices, masalas, and snack mixes, making it a household name in Malaysia and Singapore.

My Journey with Murukku Making

    To be honest, making murukku from scratch was always something I procrastinated on. My mom and mother-in-law both make exceptional murukkus—Mom uses rice flour and urad dal, while my MIL prefers rice flour and roasted Bengal gram dal (pottukadalai). Despite helping them countless times, I never attempted it solo.

    After moving to Malaysia, my cravings for Indian snacks kicked in. I often made simple snacks at home, but murukku and mixture seemed out of reach. That’s when I discovered ready-made murukku flour in local Indian stores. I grabbed a pack with high hopes but was disappointed when my first attempt didn’t turn out as expected. The issue? The butter quantity suggested on the pack didn’t yield the soft, crispy murukkus I desired.

    After several trials, errors, and tips from friends, I finally nailed the perfect murukku consistency and even started experimenting with different flavours.

Why I Prefer Baba’s Murukku Mix

    Making murukku is now a breeze with Baba’s Murukku Mix. This flour blend is a versatile mix of rice, black gram dal, and salt. I like to add a few extra spices to enhance the flavour, though this step is optional. Without them, the murukku can taste a bit bland. What’s great about this mix is that it’s not just for murukkus—you can use it in other recipes too!

Thengai Paal Murukku Recipe - A Coconut Milk Twist

This recipe for Thengai Paal Murukku replaces water with coconut milk, inspired by the famous Annapoorna Thengai Paal Murukku. The result? A murukku bursting with the rich, aromatic flavour of coconut milk.

Explore More Delicious Snacks & Savouries recipes here...

Cuisine: Authentic South Indian
Recipe Type: Traditional Indian Snacks
Spice Level: Mild
Difficulty Level: Medium
Servings: Yields approximately 65 Murukkus
Author: SM

Preparation Time: 15–20 Minutes
Cooking Time: 30–45 Minutes

Looking for more Murukku recipes? Discover a collection of crispy and flavourful Murukku Recipes here...

 

Step-by-Step Guide: How to Make Thengai Paal Murukku (Coconut Milk Murukku)

 

Ingredients

• 2 Packs of Baba’s Murukku Mix (500 grams)
• 120 Grams Butter 
• 760 ml Coconut Milk
• 2 Teaspoons of White Sesame Seeds 
• Oil for deep-frying

Method

• Prepare the Dough: In a large mixing bowl, combine Baba’s Murukku Mix with white sesame seeds. Add butter and rub it into the flour until the mixture becomes crumbly.

• Warm the Coconut Milk: Gently warm the coconut milk over low heat, stirring continuously.

• Knead the Dough: Gradually add the warm coconut milk to the flour mixture, kneading it into a smooth, pliable dough. Ensure the dough is not too sticky or too hard.

• Shape the Murukkus: Heat oil in a wok. Meanwhile, place some dough into a murukku mould and press out spirals onto the reverse side of a slotted spoon or directly into the oil.

• Fry the Murukkus: Carefully drop the shaped murukkus into the hot oil and deep-fry until they turn golden brown and the sizzling sound stops.

• Drain and Cool: Remove the murukkus from the oil with a slotted spoon and drain on a paper towel. Allow them to cool completely before storing.

• Store Properly: Once cooled, store the murukkus in an airtight jar lined with paper towels to maintain their crispiness.

Notes & Tips for Perfect Thengai Paal Murukku

• Ensure the dough is of the right consistency—not too sticky or too hard.
• Always use room temperature butter for the best results.
• Do not substitute Butter with ghee or margarine.
  
• Warm the coconut milk slightly before adding it to the flour mixture, but avoid overheating it.
• Add spices like cumin or carom(ajwain) seeds for an extra flavour punch, though this is optional.
• Pressing murukkus directly into the oil requires caution—only attempt this if you're experienced.

Enjoy the Traditional Flavours

    This Thengai Paal Murukku is more than just a snack; it’s a taste of tradition with a modern twist, perfect for tea time or festive occasions. Whether you're a murukku novice or an expert, this recipe is sure to impress.