Mixture is a must in most of the South Indian homes, for Diwali. I have very fond memories of my childhood. Amma used to make in big quantity and for the next 2 weeks after diwali, we have this South Mixture with all our meals. Mixture is always convenient for distribution. Even a small quantity will yield more when it is mixed with other ingredients. I have posted Bombay dal mixture recipe in Jeyashri’s kitchen. Also, my kids are a great fan of the Chennai Sri Krishna sweets Mota mixture. I have posted the recipe of Madras mixture in Jeyashris kitchen. Apart from Murukku, ribbon pakoda and other snack varieties, we make mixture in our home for Deepavali. Deepavali bakshanam will be incomplete without the addition of mixture. Check out my thattai recipe, Thengai paal murukku and Ribbon pakoda recipe.

South Indian mixture recipe

First, let’s make plain sev for the mixture.Add besan flour, rice flour, 1 tbsp of hot oil, salt, and asafoetida.Add water and make a soft dough.

Use omapodi achu for making plain sev.Place a portion of dough and cover it.Squeeze into the hot oil.

Fry on both sidesTake out once oil sound subsides.Drain in a kitchen towel. Repeat this for the rest of the dough.

Let’s make Kara boondi now.Check out my full recipe on How to make Kara boondi.In a bowl add 1 cup besan |gram flour, rice flour, red chili powder, salt, baking soda, and 1 tbsp hot oil.Add water and mix well without lumps.It should be a smooth batter in the consistency of dosa batter.

Make boondis using a perforated ladle.Fry till the oil sound subsides.Take out from oil once it is crisp.Repeat this for the rest of the batter.It yielded 3 cups of boondi.

Add  ¼ cup of peanuts and fry it.Take out and drain in a kitchen towel.

Add  ¼ cup of roasted gram and fry till golden brown.Take out from oil and drain in a kitchen towel.

Now fry ¼ cup of cashew nuts.Take out once it is golden brown.

Fry 2 tbsp aval | poha. Use thick poha.Take out from oil once it is crisp.It gets cooks very fast, so be quick in taking it out from oil.

Switch off and add few curry leaves.Take out once crisp.

In a wide bowl add the plain sevBreak it into pieces.

Now add the kara boondi

Add fried nuts, aval and curry leaves one by one.

Add 2 tsp red chili powder, little salt and ½ tsp pepper powder.Mix well with a clean dry spoon.

South Indian mixture is ready.

Have a great India trip. Deepa Hamaree Rasoi Herbs and Flowers – “Parsley” – Till Nov 15thLGSS -“Tomato” – Nov 5th to Dec 5th100 Friends/Followers & GIVEAWAY Adding ribbon pakoda-murukku-pepper powder are new to me. Will try next time! https://panchamrutham.blogspot.com/

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