South Indian Mixture Recipe | Mixture Recipe

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

Priya Santhamohan

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.

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Prep Time 30 mins

Cook Time 15 mins

Total Time 45 mins

Course Diwali Recipes, Festival Recipes, Snack

Cuisine Indian

Servings 4 Cup

Calories

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.

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.

Keyword Mixture Recipe

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.

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.

3.  Heat oil in a pan and fry the peanuts followed by cashews.

4. Then, fry the fried gram followed by crushed garlic and curry leaves.

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

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.

7. Finally, add karaboondhi, omapodi and mix everything with your hands.

Store this mixture recipe in an airtight container. 

South Indian Mixture Recipe