Mixture is one of the most popular snack in South India. Though Mixture is authentic, there are numerous variations in making mixture. Every households and shops, have unique way of making mixture. I have given here the common basic mixture that we get in Chennai - the South Indian Style Mixture made with karaboondhi, omappodi, crispy poha, peanuts, cashews etc. This crispy snack is perfect for the evening snack and very special for Diwali.
We can pretty much add any crispy and crunchy snack in the Mixture. I usually add broken Mullu Murukku, Nada even Karasev
Recipe card to make Mixture
Mixture Recipe | South Indian Mixture | How to make Mixture ?
Equipments Needed
- Heavy Bottomed Pan
Servings: 500 grams
Calories: 260kcal
Mixture is one of the popular tea time snack in South India. It is basically a mix of multiple snacks and ingredients. There are multiple variations in the Mixture depending on what edible ingredients that we are adding the quantity of the same. This is one of the simple way to make mixture which we follow in our household.
Print Recipe
Ingredients
- 1 cup Omappodi 1 cup = 250 ml
- 1 cup Kara Boondi
- ¼ cup Aval / Poha / Flattened Rice
- 2 tablespoon Cashews
- ¼ cup Roasted Gram Dal (Pottukadalai / Dhaliya)
- ¼ cup Roasted Peanuts
- 1 teaspoon Red Chili Powder
- 1 sprig Curry leaves
- 1 pinch Asafoetida (Asafetida / Hing)
- Cooking Oil for frying
Spice Powder
- 1 nos Red Chili
- ¼ teaspoon Peppercorns
- 1 teaspoon Ajwain / Carom Seeds / Omam
- 1 sprig Curry leaves
- 1 teaspoon Cooking Oil
Instructions
Preparation of Spice Powder
- Heat a teaspoon of oil and add red chili, peppercorns, carom seeds, curry leaves and fry for a minute. Cool off and grind it to a powder. This is the spice powder for the mixture
Preparation of other key ingredients for 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
Making of Mixture
- Take a big bowl and add red chilli powder, salt, hing, fried curry leaves, aval, roasted gram dal and cashews
- To this add ommapodi, karaboondhi and mix well. You can also add other crunchy snacks like Ribbon Pakoda / broken mullu thenkuzhal / Karasev
- The crispy, spicy, mixture is ready to serve
Nutritional Info
Nutrition Facts
Mixture Recipe | South Indian Mixture | How to make Mixture ?
Amount Per Serving (50 g)
Calories 260
Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 5g31%
Sodium 55mg2%
Carbohydrates 23g8%
Fiber 1g4%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
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Method with step by step pictures
- 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, karaboondhi and mix well. You can also add other crunchy snacks like Ribbon Pakoda / broken mullu thenkuzhal / Karasev
- The crispy, spicy, mixture is ready to serve
