Spicy Mixture Recipe | South Indian Madras Mixture

Spicy Mixture is a popular snack of South India which is prepared during the festivals like Diwali. This mixture can be prepared at home very easily. If you have kara boondi and sev handy then this mixture can be prepared within 10 minutes.

But here I have shown the full process of making both kara boondi and sev. So it takes almost half an hour to prepare this entire Spicy Mixture from the scratch. Still, if you have any doubt in making kara boondi and sev, look for the separate recipe provided here for Kara boondi and Sev. For making mixture you need not add ajwain in the sev. Make it plain to use in the mixture.

This mixture can be not only had as a snack along with a cup of coffee or tea but also can be had as an accompaniment with Sambar rice or Rasam rice or Curd rice. This is my last snack recipe for this upcoming Diwali. Will share other delicious Diwali snacks next year. I have already posted Cashew Murukku, Garlic Karasev, Thenkuzhal Murukku, and Kara Boondi. Now let us see how to prepare this recipe.

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Spicy Mixture Recipe | South Indian Mixture

Print Recipe

Crispy and crunchy Spicy South Indian Mixture.

• CourseEvening Snack
• CuisineSouth Indian

Servings	Prep Time
4 Cups approx	20 minutes

Cook Time

40 minutes

Servings Prep Time 4 Cups approx 20 minutes

Cook Time 40 minutes

Spicy Mixture Recipe | South Indian Mixture Print Recipe Crispy and crunchy Spicy South Indian Mixture. CourseEvening Snack CuisineSouth Indian Servings Prep Time 4 Cups approx 20 minutes Cook Time 40 minutes Servings Prep Time 4 Cups approx 20 minutes Cook Time 40 minutes

Ingredients

To make sev

• 1/2 cup Gram Flour/Kadalai maavu
• 2 tbsp Rice flour
• 1/2 tsp Asafoetida/hing
• 2 tsp oil hot
• salt to taste

To make kara boondi

• 1/2 Cup Gram Flour/Kadalai maavu
• 2 tbsp Rice flour
• 1/4 tsp Baking soda
• 1 tsp Chili powder
• salt to taste

To make mixture

• 1/2 Cup Poha/Puffed Rice
• 10 Cashews
• 2 tbsp Peanuts
• 3 tbsp Roasted gram/Pottukadalai
• 2 strand Curry leaves
• 1 tsp Chili powder
• salt to taste
• oil to deep fry

Servings: Cups approx

Instructions

1. In a wide bowl mix all the ingredients that are given under "To make sev". Mix it thoroughly so that all the ingredients are mixed properly. Now add water little by little and mix it to roti dough consistency. It will require only 4 to 5 tbsps of water. So be careful while mixing water. Grease murukku press with oil and fill 3/4th with dough. Now heat the oil. If you put a pinch of batter it should raise immediately. Now adjust the flame to medium-low and slowly Press the murukku press in a circular motion. Do not overlap, just make two rounds. Now gently stir the sev until golden brown till the bubble stops and flip to the other side and stir it until golden brown. Repeat the process for the entire dough. Once done remove it and place it on a kitchen towel.

   
2. In another wide bowl mix all the ingredients that are given under "To make kara boondi". Then add water little by little and mix to a little thicker than dosa batter without any lumps. Heat oil in a kadai. Once oil gets heated just drop two, three drops of batter in the oil. If it raises immediately then the oil is ready. Bring the flame to medium-low heat. On a perforated ladle pour the batter as shown. The batter should flow as pearl drops. That is the right consistency. Also, pour batter till the oil is 3/4th covered with pearls. Do not overcrowd or else it will stick with each other. Let it cook for a minute or two till the oil stops the sizzling sound and the pearls turn golden brown and crisp. Now remove the pearls on the kitchen towel using another perforated ladle.

   
3. In same oil fry puffed rice, cashews, peanuts and set aside.

   
4. Fry roasted gram and curry leaves too. Take a wide bowl, place the made kara boondi, and sev.

   
5. In the bowl add fried puffed rice, cashews, peanuts, roasted gram, curry leaves, chili powder, salt and mix well. Spicy Mixture is ready. Once cooled store it in an airtight container.

   

Recipe Notes

• If you have any doubt in making kara boondi and sev, look for the separate recipe provided here - Kara boondi and Sev. For making mixture you need not add ajwain in the sev. Make it plain.
• Increase or decrease the nuts and spices according to your taste.
• If you like it little sweet,  1/2 a tsp of sugar can be added to this mixture. As I don't like the sweet taste I did not add it. If you like you can add sugar.

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Crispy and crunchy Spicy Mixture is ready to relish with a hot cup of coffee/tea.

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