|Diwali Mixture – South Indian Style|
Today i’m sharing an easy snack made during Diwali. South indian use different set of ingredients to prepare mixture. Few like to add sweet boondi to mixture and serve it. But i dont like that combination. I would either mix it with sambar or keerai kuzhambu and serve. I have given the measurements to serve 2-3 people, but we prepared around half kg of mixture at home.
- 2 cup Plain Boondi
- 2 cup Omapodi
- 3/4 cup Peanuts
- 2 cup Rice Flakes (Aval / Chiwda)
- 1 cup Channa Dal (Bengal Gram / Kadalai Paruppu)
- 1 Garlic Clove – peeled and crushed (dont throw off the skin)
- 20-30 Curry Leaves
- 1-2 tsp asofoetida
- Red Chili Powder – according to your need
- salt to taste
- Heat enough oil for deep frying in a kadhai. Deep fry channa dal till oil sputtering sound stops, which may take around 3-5 mins. Remove dal from oil and keep aside.
- Deep fry rice flakes till crisp and remove from the oil. Keep it aside. Similarly, deep fry peanuts, garlic flakes and curry leaves, each separately and keep aside.
- Take a mixing bowl. Add boondi, omapodi, fried peanuts, fried rice flakes, fried channa dal, fried garlic flakes and curry leaves. Mix well everything.
- Add required amount of asofeotida, red chili powder and salt. Mix everything and store in an airtight container.
- Please refer Boondi Ladoo recipe to check how to prepare plain boondi. For ladoo, we fry boondi till it is half done. But for Mixture and kara boondi, you need to fry it till it is crisp.
- You can also use Roasted Gram (Pottu Kadalai) instead of Channa dal.
- Adding Garlic is optional. But it gives an extra flavor to mixture. You can also use Fried Cashews and Raisins, which are used to prepare north indian style mixture.