Home Deepavali Thengai paal murukku | diwali snacks recipes | murukku with coconut milk

Thengai paal murukku | diwali snacks recipes | murukku with coconut milk

by Jeyashris Kitchen
842 views
Thengai paal murkku

Thengai paal murukku| Murukku using coconut milk, a flavourful murukku made using rice flour, moong flour, and coconut milk, recipe with full video in tamil. 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 sweetness 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.  It tasted super flavourful and thanks to my friend’s Mother in law for this recipe. Do check out other interesting murukku varieties from Jeyashri’s kitchen.

 

  • Thengai paal murkku

    Thengai paal murukku

    Thengai paal murukku| Murukku using coconut milk, a flavourful murukku made using rice flour, moong flour, and coconut milk, recipe with full video in tamil. Murukku is an easy snack… Deepavali Murukku, diwali recipes, deepavali snacks, mullu murukku, coconut milk murukku Indian Print This
    Serves: 11 murukkus Prep: Cook: Cuisine: Indian
    Category: Snack Author: Jeyashri suresh
    Nutrition facts: Snack calories 20 grams fat
    Rating: 5.0/5
    ( 1 voted )

    Ingredients

    • Rice flour 1 cup
    • Roasted moong flour 1/4 cup
    • Thick coconut milk 1/2 cup (from 3/4 cup fresh coconut)
    • Sesame seeds 1 tsp
    • Salt as needed
    • Oil 1 tblsp + for deep frying
    • Asafoetida 2 pinches
    • Water as needed to knead the dough

    Description

    • 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.
    • Alternatively you can use store bought roasted moong dal, it's easily available in stores.
    • Now grind 3/4 cup  coconut in a mixer by adding 1/2 cup warm water. Grind this smoothly into a fine paste.
    • Squeeze it in a filter to extract thick coconut milk. Now thick coconut milk is ready.
    • In a wide bowl add in 1cup  rice flour, 1/4 cup moong dal flour and mix well.
    • Add 1 tsp sesame seeds, 1 tblsp hot oil and salt.
    • Knead the flour using the thick coconut milk.
    • Knead into a pliable soft dough without any cracks. The coconut milk won't be enough, so add little more water to knead the dough.
    • Use the mullu murukku achu for this .
    • 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.

    Notes

    1.If making in bulk , knead the dough little by little. do  not knead the entire dough in one shot. 2.The murukku will tend to turn reddish color while frying if you keep the kneaded dough for a long time. 3. Thengai paal murukku stays good for a week to 10 days, in an airtight container.

  • Grind 3/4 cup  coconut in a mixer by adding 1/2 cup warm water. Grind this smoothly into a fine paste.
Thengai paal murukku
  • Squeeze it in a filter to extract thick coconut milk. Now thick coconut milk is ready.
thengai paal murukku
  • 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.
  • Alternatively you can use store bought roasted moong dal, it’s easily available in stores.
  • In a wide bowl add in 1cup  rice flour, 1/4 cup moong dal flour and mix well.
  • Add 1 tsp sesame seeds, 1 tblsp hot oil and salt.
  • Knead the flour using the thick coconut milk.

thengai paal murukku
  • Knead into a pliable soft dough without any cracks. The coconut milk won’t be enough, so add little more water to knead the dough.
  • Use the mullu murukku achu for this .
Thengai paal murukku
  • 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.
Thengai paal murukku
  • Cook till the sizzle sound of the oil subsides.
  • Drain in a kitchen towel.
Thengai paal murukku

  1. If making in bulk , knead the dough little by little. do  not knead the entire dough in one shot.
  2. The murukku will tend to turn reddish color while frying if you keep the kneaded dough for a long time.
  3. Thengai paal murukku stays good for a week to 10 days, in an airtight container.

You may also like

16 comments

CHITRA October 26, 2013 - 9:58 am

Wow, so nice !. me too planning to try 🙂

Reply
Nivedhanams Sowmya October 26, 2013 - 12:32 pm

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

Reply
Hema October 26, 2013 - 12:46 pm

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

Reply
Gayathri Ramanan October 26, 2013 - 1:52 pm

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

Reply
Veena Theagarajan October 26, 2013 - 2:24 pm

looks so crispy and tasty

Reply
Shama Nagarajan October 26, 2013 - 5:08 pm

super murukku…

Reply
Pooja Agrawal October 26, 2013 - 6:31 pm

Looks so crispy and delicious.. thanks!

Reply
AparnaRajeshkumar October 27, 2013 - 3:30 am

The flavor is more in this murukku personally i prefer this

Reply
Sona S October 27, 2013 - 6:12 am

Looks delicious and crispy.

Reply
Arthy Suman October 27, 2013 - 6:56 am

love the taste of coconut muruku…superb

Reply
Yes Cook October 27, 2013 - 10:07 pm

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

Reply
Torviewtoronto October 28, 2013 - 2:28 am

looks wonderful lovely pictures

Reply
SHARMILEE J November 6, 2013 - 3:05 pm

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

Reply
sue October 18, 2014 - 10:33 pm

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

Reply
sue October 18, 2014 - 10:34 pm

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

Reply
Manila Thurai December 27, 2017 - 9:07 am

My mom prepares the same by adding little sugar. It will taste yummy. Reminded of those days. Fine presentation

Reply

Leave a Comment