South Indian Mixture Recipe

• Heat oil in a pan for frying. Fry the cashew nuts until golden and remove from the pan.
• Deep fry peanuts until they pop and take them out from the pan. Fry curry leaves and fried gram dal until crisp and remove from the pan.
• Add poha to the oil and fry until it becomes crisp. Remove poha from the pan. Transfer all the fried ingredients to a large bowl.
• Add salt, asafoetida, and red chilli powder to the fried ingredients and mix well. Add omapodi and boondi to the bowl.
• Add sugar to the bowl mixing it well along with the poha and other ingredients.

Allow the mixture to cool down and then transfer it to an airtight jar for storage. This mixture can be stored for almost a fortnight.

Trivia

Did you know that the South Indian mixture has many variants in different regions of South India? Sweet biscuits and fried pieces of dry coconut can be added to give it a sweeter taste, making it a perfect accompaniment to spicy rice dishes. Fried lentils and cornflakes can also be added to make it extra crispy. It is also called by different names in different regions. Some of the commonly used names for this mixture are chivda, spicy Kerala mixture, and Madras mixture.