Murukku is a savoury, crunchy Indian snack, perfect for tea time with a cup of tea or coffee. Murukku means twisted and is originated for Tamil Nadu. Murukku is most commonly prepared with rice flour and white lentils / urad dal flour by infusing some flavors. There are different types of making murukku commonly its made by adding the dough to the press and then pressing to the oil, few are made by rolling the dough by hands and then deep fried in oil.
Murukku can be made in bulks and stored in an air tight container, as is stays fresh for a week. Already I have shared the recipe of Butter Murukku and Rava Murukku. Now let me share coconut milk murukku. Coconut milk murukku / Thengai Paal murukku is prepared with rice flour, white lentils (urad dal) flour and coconut milk. Make sure to use thick coconut milk, as it gives more flavor to the murukku. Compared to the regular ones this murukku is little crispy.
Making of Coconut milk murukku / Thengai Paal Murukku Video recipe –
A very easy and simple savory snack for Diwali. Let me share the recipe…
Raw rice flour (store bought) – 1 cup
Urad dal / White lentils / ulundam paruppu – 2 ½ tbsp.
Being a seafood lover, I and my family love prawns to the core. But there are sometimes, when I feel very lazy and think to finish the cooking fast, and in the same hand wanted the food to taste good, heavenly, and yum. Here is one such way of cooking where the cooking is made easy and finished earlier with a lovely texture, aroma and taste. Let me share the recipe…
My love for Appam and Idiyappam (Stringhopper) never ends, these dishes tastes heavenly when served with Stew – Chicken Stew, Vegetable Stew, Coconut milk and Lamb Paya (leg curry). Mostly I prefer with chicken stew or lamb paya, but when a vegetarian comes to home, definitely no way, have to proceed with vegetarian curry and so decided to prepare Veg Stew accompanied with appam.
I never expected that Veg stew would be as equal to that of chicken stew, liked the flavors, color and texture of it. A best recommend for kids from my side, as this dish has no oil and it’s good for a year old babies. Let me share the recipe…
Vegetable Stew with Appam (Hoppers)
Onions – 1 no
Carrot – 1 no
Cauliflower – florets (a cup)
French Beans – 6 nos
Green peas – a handful
Garlic – 5 cloves
Cumin powder – ½ tsp
Ginger paste – 2 tsp
Green chillies – 1 nos
Cinnamon – 1 no (1 inch stick)
Cardamom – 2 nos
Cloves – 2 nos
Star Anise – 2 nos
Coconut milk (thick) – 3 cups
Salt to taste
Cashew nuts – 6 nos
Coconut Oil – 1 ½ tbsp
Peel and finely chop the onions and garlic, keep it aside.
Peel and chop the carrots and French beans (lengthwise) and keep it aside.
Separate the cauliflower florets into medium size.
Halve (lengthwise) the green chillies into two pieces. Blend the cashew nuts along with ¼ cup of water to a fine paste and keep it aside.
Heat the coconut oil in a heavy bottomed kadai, add in the cinnamon, cloves, cardamom, star anise and cook for few mins.
Add in the onions and garlic, cook until they turn golden brown.
Add in the ginger paste and green chillies, cook for few mins until the raw smell goes off.
Add in the vegetables along with the cumin powder and salt, cook for few mins or until the vegetables turn their color.
Pour in the coconut milk along with a cup of water, cover with the lid and allow it boil.
Pour in the cashew paste once the vegetables are cooked, cook in medium flame, until the gravy thickens and the oil floats on the top.