GARLIC PICKLE

HOW TO MAKE GARLIC PICKLE

INGREDIENTS :

METHOD :

• Peel the Garlic and keep it aside.
• Dry roast the Fenugreek Seeds, cool and powder it.
• Heat Sesame Oil in a pan.
• Splutter the Mustard Seeds, add Bengal Gram Dhal and fry for a while.
• Lower the flame, then add Asafoetida Powder and Curry Leaves.
• Immediately add the peeled Garlic Cloves and saute it on a low flame for few minutes until it becomes soft.
• Add Salt, Turmeric Powder, Red Chilli Powder and roasted Fenugreek Powder, to the sauteed Garlic Cloves and mix well.
• Pour Lemon Juice or Tamarind extract and Jaggery to the above.
• Cook this is on a low flame until oil separates from the pickle.
• Switch off the flame and allow it to cool.
• Finally, add Vinegar to the pickle and mix well.

NOTES :

• Adjust the amount of Salt and Chilli powder as per your taste preference.
• Pour some extra Oil if you feel the pickle is dry.
• More oil, more storage period. 
• Dry roasting the fenugreek seeds helps to preserve the pickle as well as gives a nice flavour.
• Jaggery gives a slight sweetness to the pickle. (adding it is truly optional).
• Allow it to cool completely before storing it in sterilized glass bottles. 
• Refrigerate the pickle.  It can stay good even with less oil and preservatives.
• If you feel that extra oil should be added, once the pickle is made, Heat the Sesame Oil, cool it and then pour it over the pickle.

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.

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

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

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.

Knead the Dough

• Add coconut milk little by little to the flour mix. Knead gently into a smooth, pliable dough — not sticky, not dry.

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.

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

❓ 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!

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.

ROASTED POTATOES IN MICROWAVE

HOW TO MAKE ROASTED POTATOES IN MICROWAVE

INGREDIENTS:

METHOD:

• Wash and clean the potatoes
• Cut them into Wedges or Quarter them.
• Drop them into a large pan and pour enough water to cover them. 
• Add salt, then wait for the water to boil. 
• When it boils, lower the heat, and cook the potatoes uncovered for 2 Minutes. 
• Drain the potatoes in a colander, shake the colander back and forth a few times to fluff them up. 
• Sprinkle the Flour and Salt, and shake it once or twice until they are evenly and thinly coated with the mix.
• Melt the Garlic Butter in Microwave High for 2 minutes.
• Mix the Red Chilli Powder and the Italian Herbs into the hot butter and give a toss.
• Again Microwave it on High for a minute.
• Carefully drop the potatoes into the hot butter.
• Turn and roll them until the Potato Wedges are coated well with spices and butter.
• Spread them in a single layer.
• Roast the Potatoes in Microwave High for 8 Minutes.
• Turn them over and Roast it again for 6-8 Minutes, until they turn golden and crispy.
• Sprinkle finely chopped scallions and Microwave at High for a minute.
• Serve Hot with any dish or soup of your choice.

NOTES:

• Garlic butter can be substituted with plain butter or any type of vegetable oil. 
• Coating the potatoes with a small amount of butter/oil is the trick behind getting nice and crispy skins and soft, fluffy texture inside.

METHOD :

NOTES :

AVAL PAYASAM WITH ROCK SUGAR

HOW TO COOK AVAL PAYASAM WITH ROCK SUGAR

INGREDIENTS :

For Grinding :

METHOD :

• Heat Ghee in a pan and fry the Cashew Nuts and Raisins, remove and keep it aside.
• Toast the Aval/Beaten Rice in the remaining ghee until into turns light golden brown colour.
• Toast the Aval on a very low flame.
• In a separate pan, boil the Milk, lower the flame and allow it to thicken, stirring occasionally.
• Add Rock Sugar and mix well, leave this on a low flame until the rock sugar melts.
• Soak Poppy seeds in 1 Tbspn of warm water for about 10-20 minutes.
• Grind all the ingredients mentioned under 'For grinding' to a smooth paste.
• Mix the coconut mix to the boiling milk and give a quick stir.
• Leave this on a low flame until the raw flavour goes.
• Add the toasted Aval to the above and cook it on a low flame until it turns soft & cooked.
• Finally, garnish the Aval Payasam with fried Cashew nuts and Raisins.
• Serve  Aval Payasam hot or cold.

NOTES :

• Adjust the sweetness as per your taste preference.
• You can substitute Rock Sugar with Refined Sugar/Jaggery.
• If the Aval is of the thick variety, it can be coarse ground before adding it into the milk.
• Thick full cream milk gives a perfect consistency to the Payasam.
• If using normal milk, reduce its volume until it thickens.
• The coconut mix enhances the flavour. But that step is purely optional.

Authentic Arisi Paruppu Sadham - Kongu Style

Arisi Paruppu Sadham |அரிசி பருப்பு சாதம்: The Pride of Coimbatore, A Comfort Unique to Kongu Cuisine

    I'm a proud Coimbatorean, yet it took me a ridiculous fifteen years to taste this legendary Arisi Paruppu Sadham—I know, absolute sacrilege! But, oh, what a magnificent dish this Kongu cuisine classic is! Affectionately known as the "Gounder's Biryani," this traditional Coimbatore style Dal Rice is the definition of comfort in a single pot. It’s a humble, spicy, one-pot meal that tastes like pure nostalgia. If you've been searching for the authentic Arisi Paruppu Sadham recipe, you've landed on the right page. Let's make up for lost time and unlock the secrets of this cherished, perfectly spiced rice and lentil dish, just like the Aathas (grandmothers) of the region prepared it. 

Wholesome One-Pot Wonder: The Essence of Kongu Nadu

    For those unfamiliar, Arisi Paruppu Sadham(அரிசி பருப்பு சாதம்) literally translates to 'Rice and Lentil Rice'. It is the ultimate South Indian equivalent of a hug in a bowl—a flavourful, wholesome mixture of parboiled rice and toor dal (pigeon pea), seasoned with an aromatic tempering of shallots, garlic, tomatoes, and spices. It's an everyday luxury that asks for so little but gives so much. This is the meal that sustained generations, a testament to the region's resourceful and flavour-forward cooking. Perfect for a quick weeknight dinner or when you simply crave that authentic, traditional taste!

A Bite of History: Why a Simple Dish Endures

    The history of Arisi Paruppu Sadham is as rich and earthy as the dish itself, with roots tracing back centuries, potentially as far as the 4th century. It is a dish intrinsically linked to the Kongu region (covering modern-day Coimbatore, Erode, Salem, etc.). It stands tall as a unique, traditional staple of the Kongu cuisine, famously celebrated by actor Sivakumar—a proud son of your hometown—who, in his autobiography, "Ithu Raja Paattai Alla"(இது ராஜ பாட்டை அல்ல), referred to it as "Gounder's Biriyani"—a witty nod to its status as a celebratory, much-loved meal for the people of this region, proving that simple doesn't mean secondary!

Ready to taste more celebratory Kongu feasts? You'll love the earthy, robust flavour of this traditional Mutton Kulambu recipe—perfect for a weekend indulgence!

My Nostalgia: A Long-Awaited Taste of Home

    As I confessed earlier, my initial appreciation for this wondrous dish was, shall we say, ridiculously delayed! My very first introduction wasn't even at home, but via my dear school friend, Sasikala. I usually anticipated her mother's flawless white Dosa and that heavenly Rojapoo (Chinnavengaya) Chutney (the scent of coconut oil over those soft dosas still lingers in my nose!), but one day, it was the Arisi Paruppu Sadham she brought that utterly captivated me. I hadn't a clue how it was made then, but my palate was instantly, and completely, in love 

    Funny enough, my only other association with rice and dal during those early school days was far less charming. This was the era of the Sathunavu Thittam (Nutritious Mid Day Meal Scheme) championed by the Tamil Nadu Chief Minister - Dr.M.G.Ramachadran in the 80s. I remember seeing a few classmates queueing up at the sathunavu koodam for a  yellow-coloured rice—a basic rice and dal dish, I guess it maybe a rudimentary form of this very Arisi Paruppu Sadham, served with a boiled egg and some greens.

    I particularly remember one classmate, the only one in our group who availed the meal. While that basic food was often compromised by the hygiene issues and poor quality reported in the papers (resulting in the stale, dry block we observed), my focus was always on my friend. I often felt pity for the hardship. I shared my own lunch, bought her uniforms, and even little things like Nycil powder for heat boils. Sitting together, helping her with her studies, and feeling that swell of pride when she successfully passed her exams is a memory I cherish deeply. That simple act of support and friendship became a testament to the fact that kindness, not the dish itself, is what truly nourishes the soul. 

    Fast forward many years to 1999, and I tasted it again, this time at my husband’s Professor’s home in Erode. His mother, whom we affectionately called 'Aatha', was in her 80s but moved with the vigour of a teenager! She whipped up this dish for us in no time, even darting to the backyard to pluck Arai Keerai for a side dish (Keerai Poriyal). It was the warmth, the affection, and the sheer love poured into that food that sealed the deal. She even fried Vadagams specifically for my two-year-old son, saying, "Kids love fried things." That day, amidst all the love and traditional wisdom, I learned this recipe. It has been a beloved, frequent flyer in my kitchen ever since.

If this unique taste of home has captured your heart, there are many more treasures to uncover! Delve deeper and explore the unique heart of our region with the full collection of Kongu Cuisine recipes.

Why You Will Love This Arisi Paruppu Sadham Recipe

This recipe isn’t just about putting rice and dal in a cooker; it’s about mastering the art of comfort food.

• Speedy & Simple: You can genuinely make this in a jiffy. Once the soaking is done, the pressure cooker does the heavy lifting.
• The Flavour Profile: It uses simple spices, but the combination of shallots, fresh ginger-garlic, and that signature tempering is pure magic.
• Unanimously liked at home: Like in my home, this is guaranteed to be a hit with everyone, even the fussy eaters!
• Authentic Kongu Taste: This is the traditional, unapologetic version, ensuring you get the true taste of Coimbatore.

Recipe Overview

Time Estimate

The Kongu Classic: Step-by-Step Guide to Cooking Arisi Paruppu Sadham

Ingredients

For Arisi Paruppu Sadham (அரிசி பருப்பு சாதம்)

For Pounding

Spices & Seasonings

For Tempering

• 1 Teaspoon Mustard Seeds
• 1 Pinch Fenugreek Seeds
• 2 Nos. Dry Red Chillies (Broken)
• 2 Sprigs Curry leaves
• 1 Pinch Asafoetida (Hing)

For Serving

• 1 Tablespoon Ghee (Clarified Butter, for drizzling)

Method - Detailed Cooking Instructions

Step 1. Preperation Work: Rinse, Soak, and Pound  

Step 2. The Flavour Base: Tempering and Sautéing

Step 3. Pressure Cooking

Step 4. Serve Hot and Enjoy

• The Rice & Water Ratio: This is key! I've used Parboiled (Ponni) rice, which needs more water (5 cups for 1 cup of rice+ 1/2 cup of dal). If you use raw rice (like Sona Masoori), you’ll need less—start with $3\; to\; 3.5$cups of water.
• Texture : For authentic Arisi Paruppu Sadham, it should be soft and slightly mushy. If you prefer your grains separated, reduce the water to 3.5​ to 4 cups.
• Oil Choice: For the most authentic, complex flavour, Sesame oil (Gingelly oil) truly suits this recipe best, lending that signature nutty aroma and depth. However, regionally, many Kongu households traditionally use Groundnut oil (Peanut oil), which imparts a lovely, earthy richness. You will also find a few households that stick to Coconut oil for its distinct fragrance. 
• Shallots: Don't skip the shallots! They give a depth of flavour that regular onions simply can’t match.
• Soaking: The 15-20 minute soak is non-negotiable for a perfect, uniform texture.

Serving Suggestions

Here are the classic, authentic Kongu combinations:

 Storage Suggestions

FAQs

Q: Can I use Moong Dhal/Masoor Dal (Red Lentil) instead of Tuvar Dal? 

• While you can use other lentils, the traditional and authentic flavour comes from Tuvar Dhal (Pigeon Pea). It gives the dish its characteristic, earthy aroma and texture.

Q: Why do I need to soak the rice and dal? 

• Soaking ensures that both the rice and the dal cook evenly and become perfectly soft and mushy at the same time, leading to that signature creamy texture.

Q: What is Kongu Cuisine? 

• Kongu Cuisine is the food tradition of the Western regions of Tamil Nadu, focusing on areas like Coimbatore, Erode, Salem, Tiruppur, Namakkal, and Karur.. It’s known for its unique blend of spices, use of shallots, and dishes with distinct, robust flavours.

Q: What type of oil is traditionally used for Arisi Paruppu Sadham?

• For truly authentic Kongu cuisine, the preference leans heavily toward natural, cold-pressed oils (Chekku Ennai) that impart a deep, rustic flavour. The most traditional choices for the tempering and cooking of this dish are Sesame Oil (Gingelly Oil / Nallennai) or Groundnut Oil (Peanut Oil). 

Q: Is Coconut Oil used in this dish in the Kongu region?

• Absolutely! While Sesame Oil is often recommended for its distinct flavour, my sister-in-law (who is a Gounder) confirms that many authentic Gounder households and local families traditionally use Coconut Oil, which imparts a lovely fragrance and authentic regional flair. 

Pro Tip: Regardless of the cooking oil used, the dish is universally considered incomplete without a generous dollop or two of hot, melted Ghee mixed into the Airisi Paruppu Sadham right before serving!

Recipes You Might Like

Loved this Recipe? Dive Deeper into Kongu Cuisine!

• Pallipalayam Chicken — The legendary dry chicken fry from the Kongu region.
• Kongu Uppu Paruppu— The simple, perfect companion that goes with Rice.
• Erode Mutton Thanni Kulambu and Varuval — A regional specific, meat dish from the heart of the Kongu belt, eminiscent of the traditional Keda Vettu feasts.
• Kollu Masiyal — A healthy, rustic
• Elaneer Payasam — Finish your feast on a sweet, traditional note! This unique, delicate coconut water and tender coconut dessert is a Tamil favourite. 

  If you're utterly charmed by the authentic, earthy flavours of this region, you simply must try these other treasured recipes from the Essence of Life - Food archives. They are essential for any serious fan of Traditional Kongu Cuisine.

Embrace the Humble Heritage

    So there you have, the majestic simplicity of Arisi Paruppu Sadham—a dish that reminds us that often, the oldest recipes are the truest comforts. It's more than just a meal; it's a bowl full of history, nostalgia, and an undying tribute to the vibrant heart of Kongu Nadu. Don't let its humble nature fool you; this is sophisticated comfort at its finest. Whip this up tonight, serve it hot, and watch your family fall in love with the 'Gounder's Biryani'.

SAMBAL IKAN BILIS

HOW TO MAKE SAMBAL IKAN BILIS

INGREDIENTS:

METHOD :

• Soak the Dried Red Chillies in hot water for 20-30 minutes until they are soft.
• Dry roast the Shrimp paste until fragrant.
• Grind soaked Dry Chillies, Roasted Shrimp Paste, Birds Eye Chillies, Garlic and Shallots into a smooth paste.
• Soak the Dried Anchovies for about 10-15 minutes.
• Clean and wash them well and allow it to dry on a paper towel.
• Heat oil in a wok and deep fry the Anchovies and keep it aside.  
• In the remaining oil saute the ground paste on a high flame for about 10 minutes or until all moisture evaporates.
• If the mix is a bit dry, add some more oil and saute them on a low flame for another 5-10 minutes or until oil separate from the mix.
• Add tamarind extract and boil it for another 5 minutes on a low flame.
• Add salt and palm sugar and mix well.
• At this stage, the sambal should be fragrant, if not saute it for some more time.
• Finally, add the onions cut into rings and deep fried anchovies and give a quick stir.
• Leave this in low flame for few minutes.
  

NOTES :

• I used the long- wrinkled variety which is less spicy. To reduce the spiciness can snip off the soaked dry chillies into two and de-seed them.
• Blend the shallots coarsely.
• Grind the paste with less water to avoid splattering while sauteing the Sambal in high flame.
• Adding the onions cut into rings gives a good texture to the sambal.
• Can make the sambal chillies without fried anchovies too.
• If adding fried anchovies (ikan bilis) deep fry them first and set them aside. 
• And finally, toss them into the Sambal to get the much-needed crispiness.
• Can use the same oil to saute the sambal.
• Anchovies and dry shrimp paste will add saltiness to the sambal, so add salt at the final stage if necessary. 
• Can add Sugar instead of Palm sugar.
• Serve it at room temperature.