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| SOUTH INDIAN MIXTURE RECIPE |
Mix and match your favourite spicy little snacks & fried Lentils and Nuts, flavour it with mild spices and taste enhancers, there you go with your favourite Spicy version of a South Indian Mixture. Even sweet versions have flocked the sweet shops these days. The basic items added in South Indian Mixture are usually Oma Podi(Sev), Kara Boondhi, Fried Poha, Groundnuts, Roasted Gram Dhal etc., But in due course, the long list of add-ons along with above have taken twists and turn to suit your whims and fancies. Norukku Theenis or Spicy snacks like Ottu Pakkoda, Kara Sev, Thattai Murukku, Maida Biscuit, (some Mixture varieties have fried Corn Flakes too). Add fried lentils like Black-eyed Peas, Moong Dhal, Roasted Gram Dhal(Pottukadalai) and Nuts like Ground Nuts, Cashews, Almonds, Chirongi(Sara Paruppu) etc.,
This South Indian Mixture recipe here has Sev(Oma Podi), Kara Bhoodhi, fried Poha(Beaten Rice), Fried Groundnuts, Roasted Gram Dhal(Pottukadalai), fried Curry Leaves and it is flavoured with Red Chilli Powder, Asafoetida, Salt and Sugar. This is my MIL's recipe and she has a great hand in preparing South Indian Mixture. Almost every time when we visit India, she packs her home-made snacks like Murukku, Mixture and Maida Biscuit(Square Biscuits). The picture here, was taken with the batch of Mixture my MIL had prepared for us.
Cuisine - Indian
Recipe Type - Snacks & Savouries
Spice Level - Low
Difficulty - Medium
Yields - Approx 3-4 Cups
Author - SM
Total Preparation & Cooking Time
Preparation Time - 30-45 MinutesCooking Time - 1 Hour - 11/2 Hours
HOW TO MAKE SOUTH INDIAN MIXTURE
FOR SOUTH INDIAN MIXTURE :
Sev/Omapodi :
Preparation Time - 15-20 MinutesCooking Time - 30 -45 Minutes
INGREDIENTS :
Bengal Gram Dhal Flour (Besan) - 2 CupsButter - 2 1/2 Tbspn
Turmeric Powder - 1/2 Tspn
Asafoetida Powder - 1/2 Tspn
Salt - To Taste
Water - As Required (1/4 Cup + 2 Tbspn)
Oil - For Deep Frying
METHOD:
- Combine all the dry ingredients and mix well.
- Melt the butter and pour the hot butter into the above ingredients and mix well.
- Add a little bit of water at a time and knead it into a soft dough.
- Grease the Sev "press" with attachment.
- Roll some dough and fill the cylinder of the Sev Press with the dough and close it.
- Heat oil in a frying pan over a medium heat.
- Oil should be moderately hot while dropping the Sev Strands into it
- Now hold the Sev press over frying pan and press the handle.
- Press out thin strands of Sev directly into the oil making a whole circular motion.
- Stop as you complete one circle.
- Deep-fry the Sev on a very low flame until the colour changes from all the sides and sizzling stops.
- Remove the Sev with slotted spoons and drain on an absorbent paper.
- Follow the suit and deep-fry the remaining Sev.
- Keep aside to cool for 5 to 10 minutes.
- Transfer the Sev to a deep bowl and break them into small pieces.
- Store in an air-tight container and use as required.
For detailed recipe on Sev, click here ...
NOTES:
- Use water as required. The amount mentioned is how much I used while preparing the dough.
- Deep fry the Sevs in very low flame, otherwise, they will turn brown.
- Drop the Sevs into hot oil in swirls and wait until the sizzling stops before turning up to the other side.
- It is perfect to fry them into nice yellow colour.
Kara Boondhi :
Preparation Time - 10-15 MinutesCooking Time - 20 -30 Minutes
INGREDIENTS :
Bengal Gram Dhal Flour (Besan) - 1 CupRice Flour(Idiyappam Flour) - 2 Tbspn
Asafoetida - 1 Tspn
Turmeric Powder - a Pinch
Red Chilli Powder - 11/2 Tspn
Salt - To Taste
Water - as Required.
Oil - To Deep Fry.
METHOD:
- Combine all the dry ingredients and mix well.
- Add a little bit of water at a time and mix it into a batter, make sure there are no lumps.
- The batter should be in pouring consistency.
- Heat Oil in a Pan, reduce to medium flame while frying the Boondhis.
- You will need TWO slotted ladles for the purpose.
- One to pour the batter through for making Boondhi and the other one for draining it.
- Hold one slotted ladle just above the hot oil, Pour a ladle full of batter over the ladle and spread it.
- Ensure that the batter flows evenly through the slotted spoon and falls into perfect balls.
- If so the consistency of the Boondhi Batter is perfect, otherwise, adjust the consistency.
- Fry the Boondhi on a low flame turning them constantly.
- This is to ensure even cooking.
- When the sizzling sound stops, drain them with the other slotted spoon.
- Spread them over Paper towels.
- Repeat the process for the remaining batter.
- Kara Boondhi can be had as such too. If so add some fried Cashewnuts, Groundnuts, Crushed Garlic, Asafoetida and Curry Leaves to the fried Boondhis.
- Season it with some Salt if required and there you go with a spicy Kara Boondhi.
NOTES:
- Adding Cooking Soda is totally optional. It will add crispiness to the Boondhis.
- Adding Rice Flour also helps in adding crispiness to Boondhis.
- Deep fry the Boondhis on a very low flame, otherwise, they will turn brown.
- Drop the batter into hot oil through the slotted ladle and fry turning the Boondhis constantly until the sizzling stops.
- It is perfect to fry them into nice yellow colour.
- If using Boondhis as such for Kara Boondhi, add some fried Cashewnuts, Groundnuts, Crushed Garlic, Asafoetida and Curry Leaves to the fried Boondhis. Season it with some Salt, if required.
To Check the Consistency :
- If the Batter flows evenly into perfect balls, then the consistency is perfect.
- If the batter is too thick, you will get boondis with a tail. So adjust the amount of water until you get the desired consistency.
- If the batter is too watery then the boondis may fall flat. So add more gram flour.
For South Indian Mixture:
Preparation Time - 10-15 MinutesCooking Time - 20 -30 Minutes
INGREDIENTS :
Sev/Omapodi - 1 - 11/2 CupsKara Boondhi - 1 - 11/2 Cups
Fried Groundnuts - 1/4 Cup
Fried Roasted Gram Dhal - 1/4 Cup
Fried Cashew nuts - 15-20 Nos.
Fried Beaten Rice(Poha/Aval) - 1/2 Cup
Fried Corn Flakes - 1/4 Cup
Fried Curry Leaves - 2-3 Sprigs
Turmeric Powder - 1/4 Tspn
Red Chilli Powder - 11/2 Tspn
Asafoetida - 1/8 Tspn
Ghee - 1 Tspn
Sugar - 1/2 Tspn
Salt - 1/2 Tspn
METHOD :
- Heat ghee in a pan and fry the Cashew nuts until they turn into golden brown colour.
- Heat oil in a pan. Can use the same oil used for frying Sev and Boondhi.
- Deep fry, Groundnuts on a medium flame stirring constantly. I usually use groundnuts with skin over it. Remove them with slotted spoons and spread it over a paper towel.Care should be taken not to burn the ingredients.
- Deep fry Roasted Gram Dhal(Pottukadalai) on a medium flame stirring constantly. Can use whole/broken Roasted Gram Dhal for the recipe. Remove them with slotted spoons and spread it over a paper towel.
- Next deep fry the Curry Leaves, remove them from oil and keep them aside.
- Next deep fry the Corn Flakes on a medium flame stirring constantly until they turn crispy. Spread them on a paper towel.
- Finally, fry the Beaten Rice(Poha/Aval) until they fluff up and turns crispy.
- Transfer all the fried items to a mixing bowl, add Salt, Turmeric Powder, Red Chilli Powder and Asafoetida Powder to the fried ingredients while they are still hot.
- Gently toss them until well combined.
- Finally, when the ingredients are at room temperature, add Sugar and give a quick toss.
- Store the spicy South Indian Mixture in airtight containers.
NOTES :
- The ingredients apart from Sev/Omapodi and Kara Boondhi can be altered to your preference.
- Care should be taken not to burn the ingredients while frying them. This will totally alter the taste of South Indian Mixture.
- Mix the seasonings with the ingredients while they are still hot.
- Otherwise, the spices may smell raw in South Indian Mixture.
- Adding Asafoetida and Sugar are truly optional.
- Frying Cashew nuts in Ghee gives an authentic flavour.
- For a rich version of South Indian Mixture, can fry all the nuts and dhals in ghee too.
