Thengai Paal Murukku Recipe | Coconut Milk Murukku

Thengai Paal Murukku Recipe | Coconut Milk Murukku with detailed photo and video recipe. An easy and simple purpose-based crunchy snack made with rice, urad dal flour with additional coconut milk toppings. It is perhaps one of the flavored murukku recipes out of all the different types of murukku due to the use of coconut milk. It is mainly made during the festival season of Ganesh Chaturthi, Krishna Janmashtami, or Deepavali celebrations.

Thengai Paal Murukku Recipe | Coconut Milk Murukku with step-by-step photo and video recipe. Murukku or chakli recipes are perhaps one of the popular South Indian snack recipes made with different types of flour. The recipe is not just known for its taste, but also for its beautiful and attractive shape. One such hugely popular South Indian Cuisine murukku recipe is Thengai paal murukku known for its additional coconut-flavored taste.

I have posted quite a few murukku recipes till now, but this recipe of Thengai paal murukku has to be the most flavored crisp snack. The main reason is the use of full-cream coconut milk. Traditionally, these Murukku’s are made with fresh coconut grate milk which induces a lot of flavors to the murukku or chakli. However, I did not have access to the fresh coconut and hence I used canned full-cream coconut milk. Well, honestly, it does the job, but nothing compared to the freshly extracted coconut milk. Do try this coconut murukku; I am certain all your family would love it.

Furthermore, some more related and additional tips, suggestions, and variations to the Thengai paal murukku. Firstly, the murukku is traditionally made without spikes like other chakli recipes. However, it is not limited to, and hence you can use a spike-shaped murukku maker to make this snack. Secondly, while deep frying, avoid overcrowding deep frying vessels. Also, you need to deep fry them in slow to medium heat for the best crunchy result. Lastly, once the snack is made, store it in an airtight container for a longer shelf life. Also, once deep-fried you can crush them into small pieces to store them effectively.

Finally, do visit my other related Snacks Recipes Collection with this post of Thengai paal murukku recipe. It mainly includes my other related recipes like Ulli Vada Recipe, Bread 65 Recipe – Bread Snack Street Style in 10 Mins, Vada Pav Recipe – Street Style, Crispy Mixed Dal Methi Vada Recipe, Poha Nasta Recipe, Hara Bhara Kabab Recipe, Pav Bhaji Recipe, Samosa Bites Recipe, Chawal Ke Pakode Recipe, Suji Ke Namak Pare Recipe. Further to these, I would also like to add some more related recipe categories like,

• Indian Sweet recipes
• Paneer recipes
• Street food recipes

Thengai Paal Murukku Video:

Recipe Card for Thengai Paal Murukku:

How to make Coconut Milk Murukku with step-by-step photos:

1. Firstly, in a large bowl take 2 cup rice flour, ½ cup urad dal flour, 2 tbsp black sesame, ½ tsp salt, pinch hing, and 2 tbsp butter.
   
2. Mix well making sure everything is well combined.
   
3. Now add 1 cup coconut milk and start to knead the knead.
   
4. Add coconut milk as required and prepare a smooth and soft dough.
   
5. Now fix the small hole chakli mold to the chakli maker and grease it with oil.
   
6. Stuff inside the dough and press spiral.
   
7. Deep fry in hot oil, keeping the flame on medium.
   
8. Fry both sides until the murukku turns crispy. Drain off over a kitchen towel to remove excess oil.
   
9. Finally, enjoy Thengai Paal Murukku Recipe stored in an airtight container for up to a month.
   

Notes:

• Firstly, adding coconut milk gives a nice flavor to the murukku.
• Also, you can add putani powder along with urad dal flour to give a nutty taste.
• Additionally, fry on medium flame else the chakli will not get cooked from inside.
• Finally, Thengai Paal Murukku Recipe can be shaped to any shape or design of your choice.