There are many varieties of mixture but i have attempted here the common basic mixture that we get in Chennai - the South Indian Style Mixture made with karaboondhi and omappodi, ribbon pakoda, crispy poha, peanuts, cashews etc. This crispy snack is perfect for the evening snack and very special for Diwali.
 |
| Mixture |
| Yield | 500 gms. |
| Preparation Time | - |
| Cooking Time | 30 mins |
 |
| Mixture |
Ingredients
| Omappodi | 1 cup* |
| Karaboondhi | 1 cup |
| Ribbon Pakoda | 1 cup* |
| Mullu Thenkuzhal | 1 cup |
| Aval | 1/4 cup |
| Cashews | 2 Tablespoon |
| Roasted Gram Dal | 1/4 cup |
| Roasted Peanuts | 1/4 cup |
| Red Chilli | 1 |
| Peppercorns | 1/4 Teaspoon |
| Ajwain / Carom Seeds / Omam | 1 teaspoon |
| Curry Leaves | 1 handfull |
| Hing | A pinch |
| Oil | For Frying |
*1 cup = 200 ml
 |
| Mixture Recipe / Diwali Mixture Recipe |
Method
- Heat a teaspoon of oil and add red chili, peppercorns, carom seeds and fry for a minute. Cool off and grind it to a powder. This is the spice powder for the mixture
- Heat oil in a pan and when the oil is hot enough, add aval. The aval will immediately rise in the oil. Keep the flame low and remove the aval and keep it aside
- Again in the hot oil, add roasted gram dal and fry it. Always keep the flame medium so that the roasted gram dal is not burnt. Remove the fried roasted gram dal and keep it aside
- In the same oil, add curry leaves and fry it and then remove the fried curry leaves from flame and keep it aside
- In a separate pan, a teaspoon of ghee and fry the cashews
- Take a big bowl and add red chilli powder, salt, hing, fried curry leaves, aval, roasted gram dal and cashews
- To this add ommapodi, mullu thenkuzhal, ribbon pakoda, and karaboondhi and mix well
- The crispy, spicy, mixture is ready to serve
- We can also add prepared karasev. But they are optional.
 |
| Mixture Recipe / Diwali Mixture Recipe |
 |
| Mixture Recipe |