Thengai Paal Murukku Recipe: Coconut Milk Murukku for a Flavourful South Indian Snack
Thengai Paal Murukku - Traditional Coconut Milk Murukku Recipe with Baba's Murukku Mix
Thengai Paal Murukku (தெங்காய் பால் முறுக்கு) is one of those snacks that never really leaves your kitchen memories. Crisp, golden, and fragrantly spiced, this murukku is made with coconut milk instead of water — a tiny twist that transforms the flavour into something truly addictive.
It’s a beloved South Indian snack, and thanks to Baba’s Murukku Mix — a ready made flour blend popular across Malaysia and Singapore — making this traditional treat is now ridiculously easy. Perfect for festive seasons, tea-time cravings, or those sudden urges to fry something comforting.
Click the link for a variety of Murukku Recipes perfect for Diwali Celebration!
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—My Amma 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!
This is especially for my Malaysian and Singaporean friends, who can easily find these brand - Babas Murukku Mavu in local markets.
Key Benefits of Using Instant Murukku Mix:
- Time-Saving: Get your snack ready in no time!
- Consistent Results: Enjoy perfectly crispy Murukku every time.
- Less Hassle: No complicated ingredients needed—just mix and fry!
Thengai Paal Murukku Recipe - A twist with Coconut Milk
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.
Why You’ll Love This Recipe
- Coconut milk adds a delicate sweetness and aroma.
- The recipe uses readymade mix — less mess, more crunch - quick fix & easy.
- Perfect for festive gifting or snacking any time of year.
- Crispy, light, and stays that way even in humid weather.
- You can make a big batch and store it for days.
If you love this Coconut Milk Murukku recipe, don’t miss out yet another Murukku recipe —Crispy Murukku with Instant Murukku Mix! Crafted with Babas & Lingams Murukku Mix, this delectable treat is a must-try for your festive table!
Thengai Paal Murukku Recipe Overview
- Cuisine: Authentic South Indian
- Recipe Type: Traditional Indian Snacks
- Spice Level: Mild
- Difficulty Level: Medium
- Servings: Yields approximately 65 Murukkus
- Author: SM @ Essence of Life - Food
Time Estimate
- Preparation Time: 15–20 Minutes
- Cooking Time: 30–45 Minutes
Looking for more Snack & Savouries recipes that perfectly fit the festive mood ? Explore More Delicious Snacks & Savouries recipes here...
Step-by-Step Guide: How to Make Thengai Paal Murukku (Coconut Milk Murukku)
Ingredients for Thengai Paal Murukku
- 2 Packs of Baba’s Murukku Mix (500 grams)
- 120 Grams Butter
- 760 ml Coconut Milk
- 2 Teaspoons of White Sesame Seeds
To Deep Fry:
- Oil
Quick Tip: Always use fresh Murukku flour and fresh homemade/ store-bought coconut milk for the best results. Fresh ingredients are key to achieving the perfect taste and texture.
Method - Step-by-step cooking instructions
Mix the Dry Ingredients
- In a large bowl, combine Baba’s Murukku Mix and white sesame seeds.
- Add the butter and rub it into the mix using your fingers until the texture becomes crumbly.
- This step ensures crisp murukkus.
Warm the Coconut Milk
- Warm coconut milk slightly over low heat, stirring continuously (never boil it).
- The warmth helps the dough bind better and stay soft.
Pro Tip: Use warm coconut milk instead of cold when kneading the dough for Thengai Paal Murukku. The gentle warmth helps the flour absorb the coconut milk evenly, making the dough smoother and more pliable. It also enhances the aroma and gives that signature crisp-yet-melt-in-mouth texture once fried. (Cold coconut milk tends to stiffen the dough, leading to uneven murukku strands and harder texture.)
Knead the Dough
- Add coconut milk little by little to the flour mix. Knead gently into a smooth, pliable dough — not sticky, not dry.
Pro tip: If the dough cracks while pressing, add a spoon of coconut milk. If it feels too soft, add a little more of the mix.
Shape the Murukku
- Heat oil in a deep pan or wok.
- Load the dough into a murukku press fitted with a star/plain nozzle.
- Press the dough into spiral shapes — either on small greased squares of parchment or over a slotted spoon or directly into the oil.
Fry till Golden
- Drop the spirals gently into medium-hot oil.
- Fry until the bubbles subside and the sizzling sound reduces.
- The murukkus should turn golden and crisp.
- Remove and drain on paper towels.
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.
Serving & Storage Suggestions
Serving Ideas
- Enjoy with a cup of strong South Indian filter coffee or tea.
- Great addition to festive platters or Diwali snack boxes.
- Pair with sweet treats like Boondi Ladoo or Mysore Pak for contrast.
Craving Something Sweet? For more classic Indian sweets and Traditional Festive Desserts, explore the links... From payasams to kulfis to laddoos and halwas, each recipe carries a bit of nostalgia and homemade charm.
Storage Tips
- Store in airtight containers lined with tissue or butter paper.
- Keeps crisp for 10–12 days at room temperature.
- Avoid moisture or direct sunlight.
Variations You Can Try
- Spicy Version: Add red chilli powder and a touch of cumin.
- Garlic Murukku: Add crushed garlic or garlic powder to the dough.
- Roasted Gram (Pottukadalai) Addition: Add a spoonful of roasted gram flour for extra crunch.
- Traditional Style: Use water instead of coconut milk — the classic murukku.
Pro Tip: If you want to make your Murukku even more festive, add a pinch of asafoetida or a teaspoon of cumin seeds for a flavourful twist.
❓ FAQs
Q: Can I use canned coconut milk?
- Yes, but dilute slightly with warm water if it’s too thick.
Q: Why did my murukku break while pressing?
- The dough might be too dry. Add a teaspoon of coconut milk and knead again.
Q: Can I air-fry this murukku?
- Technically yes, but the texture won’t be as crisp as deep-fried. Traditionally frying in oil is best.
Q: Can I use ghee instead of butter?
- Avoid it — ghee makes murukku slightly hard. Butter gives better crispness.
Q: How to make it more aromatic?
- Add crushed cumin or ajwain (carom seeds). A pinch of asafoetida (hing) also works wonders.
Elevate Your Festive Menu!
Make your festive menu even more exciting! Explore More Savoury Snacks!
- Sweet Mixture – That sweet-salty medley of boondhi, nuts, and sugar – truly festive and irresistible!
- Kara Boondhi – Crunchy, spicy pearls of perfection that never fail to brighten snack time.
- Oma Podi – Fine, crisp strands laced with ajwain – simple, fragrant, and addictive!
- Garlic Murukku – A bold and fiery snack bursting with the aroma of roasted garlic – a total crowd-puller!
- Cornflakes Mixture – Crunchy, golden flakes tossed with nuts and spices – perfect for festive gifting or guilt-free munching!
Enjoy the Traditional Flavours
Thengai Paal Murukku is more than just a snack; it’s that satisfying crunch that brings home a thousand memories — of festivals, family chatter, and the smell of fresh coconut milk wafting through the kitchen.
Simple, nostalgic, and timeless — this recipe bridges old tradition with modern convenience. And once you make a batch, you’ll know why it’s one of the most-loved recipes on Essence of Life – Food.
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