Saturday, October 26, 2013

THENGAI PAAL MURUKKU|DIWALI SNACKS RECIPES|MURUKKU WITH COCONUT MILK

Murukku is an easy snack which is made in most of the houses for diwali. Generally we make Thenkuzhal or mullu murukku for Diwali. But my sister was telling me to post this thengai paal murruku since last diwali. Since i was not sure as it will be give a mild sweet ness i didn’t try. But very recently i came to know that this Thengai paal murukku will be very flavorful and will not have any traces of sweetness. In this murukku we add only thin coconut milk. So don’t worry about the high calorie of coconut milk. It tasted super flavourful and thanks to my friend’s Mother in law for this recipe.

Thengai-pal-murukku

PREPARATION TIME: 15 MINUTES .COOKING TIME:25 MINUTES. MAKES: 15 MURUKKU

INGREDIENTS:

RICE FLOUR 1 CUP
MOONG DAL 1/4 CUP
COCONUT(SCRAPPED) 4 TBLSP
WATER 1 CUP
CUMIN SEEDS 1/4 TSP
BUTTER 1 TBLSP
SALT TO TASTE
OIL FOR DEEP FRYING

thengai-paal-murukku

METHOD:

  • Dry roast the moong dal in a pan for few minutes without getting it burnt.
  • When cool grind this into a fine powder in a mixer.
  • In a wide bowl add in the rice flour, moong dal and mix well.
moong-dal Flour
  • Now grind the coconut in a mixer by adding little water. Grind this smoothly into a fine paste.
  • After that take out the milk from this by adding the remaining water. Squeeze it in a filter to extract thin coconut milk. The total process needs 1 cup of water. Thin coconut milk is ready.
coconutmilk coconut milk
  • Knead the flour using the thin coconut milk after adding cumin seeds and soft butter.
  • Knead into a pliable soft dough without any cracks. It consumed the full coconut milk for the flour. If by any chance you feel the coconut milk is less to make the dough add water.
  • Use the mullu murukku achu for this . The single Star one.
Dough Achhu
  • Heat oil and once it becomes hot, start making murukku. you can either squeeze it directly into the oil or you can squeeze in a ladle and transfer it to the oil.
  • cook till the sizzle sound of the oil subsides.
  • Drain in a kitchen towel.
frying Coconut milk murukku
  • Repeat the same process for the entire dough.

Murukku-with-coconut milk          

Note:

  • If making in bulk , knead the dough little by little. do  not knead the entire dough in one shot.
  • the muruku will tend to turn reddish color while frying if you keep the kneaded dough for a long time.
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15 comments:

  1. Wow, so nice !. me too planning to try :)

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  2. that is delicious.. this is so new to me!! love it!! will it try it soon!!

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  3. Love the light color of these murukkus and I can imagine the flavor..

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  4. love the addition of thengal paal to murukku...lovely and flavorful murukku....

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  5. Looks so crispy and delicious.. thanks!

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  6. The flavor is more in this murukku personally i prefer this

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  7. Looks delicious and crispy.

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  8. love the taste of coconut muruku...superb

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  9. Never heard of coconut murukku. Very interesting.
    Thanks for sharing.

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  10. looks wonderful lovely pictures

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  11. This was in my todo for diwali but soomehow skipped it due to lack of time....you have made it beautifully

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  12. jayashree; it looks very white because of the coconut milk looks so easy when you do it.

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  13. jayashree you must get very busy for deepavali lucky family with a mom like you!

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