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.
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.
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.