South Indian Mixture / Madrasi Chiwda

Mixture is a yummy snack and is loved  in almost all house holds . During Diwali most of the households prepare various varieties of mixture which are their own regional speciality .

You can check the famous Cornflakes Chiwda and Poha Chiwda already posted in my blog which are equally famous and easy preparations during Diwali .

Today we shall see the traditional South Indian special mixture . Slightly tedious and time consuming because of the many steps involved but end of the day it is worth all the time and effort.

I have separate posts with detailed recipe for each of the item  to be added in the mixture.

You can prepare the individual items like Omapudi , Khara Sev/ghatiya , Boondi in a span of 2 or 3 days and then finally assemble the mixture.

Preparation Time : 20 mins
Frying Time  : 40-60 mins
Complexity  - Difficult

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Ingredients
500 gms Besan/gram flour
100 gms Rice flour
150 gms thick poha / aval
100 gms ground nut
50 gms fried gram./chutney dhall/ pottukadalai
Handful of curry leaves
1 tablespoon red chilli powder
1 tsp haldi
Salt as needed
Generous amount of asafoetida/hing

Method

• Prepare the Omapudi ,  Khara boondhi and Khara sev . Keep them ready.  (Click on the recipe names for detailed recipe) 
• Fry the thick poha in hot oil and drain it in the colander for oil to drain. 
• Fry the curry leaves, peanuts and fried gram until crisp .
• You can also fry cashwenuts or badam and add it too . 

Assembling the Mixture 

• Crush the Omapudi and Ghatiya into small pieces in a wide mixing bowl or a big container. 
• Mix the boondi, fried poha , groundnuts , curry leaves and fried gram and toss it well with the crushed omapudi and ghatiya .
• Add some salt , red chilli powder , asafoetida and toss it well such that all the items get mixed well .
• Donot use a sharp ladle or spoon to mix, instead shake /toss the container so that everything gets mixed well .
• Keep the container away from moisture and use only dry spoon for taking it out .