மிக்ஸ்சர்

Ingredients

• 1 cup Sev/Omapodi
• 1/2 cup Roasted Gram
• 1/2 cup Peanuts (fried)
• 1/4 cup Cashews (fried)
• 2 sprigs Curry Leaves (fried)
• 1 tsp Red Chili Powder
• to taste Salt

Instructions

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   Step 1: Prepare the Curry Leaves: Thoroughly wash and dry 2 sprigs of fresh curry leaves. Excess moisture will cause splattering during frying.

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   Step 2: Heat the Oil: In a heavy-bottomed kadai or wok, heat approximately 2 cups of refined groundnut oil over medium-high heat (about 350°F or 175°C). Ensure the oil is hot enough for deep-frying; test with a single peanut – it should sizzle immediately.

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   Step 3: Fry the Peanuts: Carefully add 1/2 cup of raw, skin-on peanuts to the hot oil. Fry for 2-3 minutes, stirring frequently, until they turn golden brown and are visibly roasted. Be careful not to burn them; they should have a pleasant nutty aroma.

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   Step 4: Drain the Peanuts: Using a slotted spoon, remove the fried peanuts and transfer them to a plate lined with paper towels to drain excess oil. Sprinkle immediately with a pinch of salt.

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   Step 5: Fry the Cashews: Add 1/4 cup of whole cashews to the hot oil. Fry for 1-2 minutes, or until they turn a light golden brown. Cashews brown very quickly, so watch them closely to prevent burning.

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   Step 6: Drain the Cashews: Remove the fried cashews with a slotted spoon and place them on a separate plate lined with paper towels. Sprinkle with a pinch of salt.

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   Step 7: Fry the Curry Leaves: Carefully add the prepared curry leaves to the hot oil. Fry for only 15-20 seconds, until they turn crisp and vibrant green. They will sizzle vigorously.

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   Step 8: Drain the Curry Leaves: Quickly remove the fried curry leaves with a slotted spoon and place them on a plate lined with paper towels. They should be very crispy.

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   Step 9: Assembling the Mixture: In a large, clean, and dry mixing bowl, combine 1 cup of Sev/Omapodi, 1/2 cup of Roasted Gram (pottukadalai), the fried peanuts, fried cashews, and fried curry leaves.

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    Step 10: Adding the Spices: In a small bowl, mix together 1 teaspoon of red chili powder and salt to taste. Adjust the amount of chili powder based on your desired spice level.

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    Step 11: Seasoning the Mixture: Sprinkle the spice mixture evenly over the ingredients in the large bowl.

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    Step 12: Mixing Thoroughly: Gently toss all the ingredients together until they are evenly coated with the spice mixture. Be careful not to crush the Sev/Omapodi.

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    Step 13: Cooling and Storing: Allow the mixture to cool completely before transferring it to an airtight container. Store in a cool, dry place to maintain its crispness for up to 2 weeks.

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    Step 14: Serving: Serve the South Indian Mixture as a tea-time snack or as a crunchy accompaniment to your favorite South Indian dishes.

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    --- Chef Tips ---

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    Pro tip: For an extra layer of flavor, consider adding a pinch of asafoetida (hing) to the oil before frying the curry leaves. This will impart a subtle, pungent aroma to the mixture.

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    Pro tip: To prevent the peanuts from becoming soggy, ensure they are completely dry before frying. You can also lightly roast them in a dry pan before frying to remove any residual moisture.

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    Pro tip: Adjust the spice level to your preference. You can use a combination of red chili powder and a pinch of garam masala for a more complex flavor profile.

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    Pro tip: If you want a slightly sweeter mixture, add a tablespoon of powdered sugar along with the spices.

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    Pro tip: Use good quality oil for deep frying. Refined groundnut oil or sunflower oil is recommended for its neutral flavor and high smoke point.

History

Mixture has its roots in the Chettinad region of Tamil Nadu, where elaborate feasts and intricate snacks are a culinary tradition. It gradually spread across the state, with each region adding its own unique twist and ingredients, reflecting the local palate and available resources. It's a common offering during Diwali and other festive occasions.

Why It’s Loved

Tamil people adore Mixture for its perfect balance of flavors and textures. It's a versatile snack that can be customized to suit individual preferences, with variations in spice levels and the inclusion of different fried elements. It's a nostalgic reminder of home and a beloved part of Tamil culinary heritage.