Name: South Indian Mixture Recipe | Mixture Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 Cup
Ingredients: 1 Cup Karaboondhi (Link for kara boondhi); 1 Cup Omapodi (Link for omapodi); 1 Handful Karasev (Karasev); 2 Murukku / Thenkuzhal ((Broken pieces) Link for murukku); 1/8 Cup Ribbon Pakoda (Link for ribbon pakoda); 10 Potato Chips (Link for potato chips); 1/4 Cup Peanuts; 10 Cashew; 1/4 Cup Fried Gram; 2 Pods Garlic; 2 Sprig Curry Leaves; 1/4 Cup Poha / Aval; 2 Generous Pinch Hing; 1/4 tsp Turmeric Powder; 1/2 tsp Chilli Powder; Salt (As Required); Oil (For Frying)

90
0
2
5
1
1
0
99shares

This South Indian Mixture Recipe is almost favourite to all of us and as by the name calls, it is just the mixing of all the items. There are no specific measurements, you can just alter it as per wish. Mostly I prepare kara boondhi, omapodi, murukku, ribbon pakoda before a day or two and just fry the peanuts – curry leaves at last and do the mixing when needed. Any marriages or festival like Diwali in South India is incomplete without this mixture recipe, the speciality of this snack is it yields a lot if prepared little also.

Find my other interesting recipes like
1. Bombay Karachi Halwa
2. Papaya Halwa
3. Badam Halwa
4. Moong Dal Halwa

Mixture Recipe

South Indian Mixture Recipe | Mixture Recipe

Prep Time

30 mins

Cook Time

15 mins

Total Time

45 mins

Course: Diwali Recipes, Festival Recipes, Snack

Cuisine: Indian

Keyword: Mixture Recipe

Servings: 4 Cup

Author: Priya Santhamohan

Ingredients

1 Cup Karaboondhi Link for kara boondhi
1 Cup Omapodi Link for omapodi
1 Handful Karasev Karasev
2 Murukku / Thenkuzhal (Broken pieces) Link for murukku
1/8 Cup Ribbon Pakoda Link for ribbon pakoda
10 Potato Chips Link for potato chips
1/4 Cup Peanuts
10 Cashew
1/4 Cup Fried Gram
2 Pods Garlic
2 Sprig Curry Leaves
1/4 Cup Poha / Aval
2 Generous Pinch Hing
1/4 tsp Turmeric Powder
1/2 tsp Chilli Powder
Salt As Required
Oil For Frying

Instructions

First, measure and keep karaboondhi, omapodi, turmeric powder, chilli powder and salt by side. I started to prepare karaboondhi, omapodi, ribbon pakoda, Karasev, murukku and chips 2 days before, which simplifies the work.
Then measure and keep little ribbon pakoda. karasev, murukku and potato chips by side. Furthermore, measure peanuts, poha, cashews, fried gram, crush the garlic and keep it in a separate plate.
Heat oil in a pan and fry the peanuts followed by cashews.
Then, fry the fried gram followed by crushed garlic and curry leaves.
Finally, fry the poha and keep everything in a kitchen towel/tissue paper. When it is warm itself, sprinkle hing.
Transfer it to a wide bowl, then add turmeric powder, chilli powder and salt (only for the items fried at last). Toss well, so the colour matches with the other items. Now add ribbon pakoda, karasev, murukku, chips and toss again.
Finally, add karaboondhi, omapodi and mix everything with your hands.
Store this mixture recipe in an airtight container.

Recipe Notes

Tips For Making South Indian Mixture Recipe

1. First, there is no specific measurement for this mixture recipe. You can even add maida biscuits, butter murukku etc, also alter and adjust the items as per wish.

2. Always use fresh oil for frying otherwise, the mixture smells bad.

3. Addition of crushed garlic lends more flavour, however, it's optional only.

4. Adjust chilli powder as per spice level required (step 6).

5. Add salt only for peanuts, cashews, fried gram and poha (step 6), as for other items, we have added salt already.

6. Always add turmeric powder, chilli powder and salt, when the peanuts, cashews etc are warm itself.

7. If preferred, 2 tsp of powdered sugar can be added, which enhances the taste.

8. The shelf life of this mixture recipe is 1 week when stored in a clean and airtight container.

Method

1. First, measure and keep karaboondhi, omapodi, turmeric powder, chilli powder and salt by side. I started to prepare karaboondhi, omapodi, ribbon pakoda, Karasev, murukku and chips 2 days before, which simplifies the work.
South Indian Mixture Recipe Step1

2. Then measure and keep little ribbon pakoda. karasev, murukku and potato chips by side. Furthermore, measure peanuts, poha, cashews, fried gram, crush the garlic and keep it in a separate plate.
South Indian Mixture Recipe Steps2

3. Heat oil in a pan and fry the peanuts followed by cashews.
South Indian Mixture Recipe Steps3

4. Then, fry the fried gram followed by crushed garlic and curry leaves.
South Indian Mixture Recipe Steps4

5. Finally, fry the poha and keep everything in a kitchen towel/tissue paper. When it is warm itself, sprinkle hing.
Mixture Recipe Steps5

6. Transfer it to a wide bowl, then add turmeric powder, chilli powder and salt (only for the items fried at last). Toss well, so the colour matches with the other items. Now add ribbon pakoda, karasev, murukku, chips and toss again.
Mixture Recipe Steps6