Step wise picture recipe for the crunchiest snack ever – Madras Mixture! This Diwali special South Indian Mixture recipe is best with your cuppa anytime!
With two recipes of Karasev and Badusha up for Diwali, here comes my third recipe for my Diwali special sweets and savories – the best ever Madras Mixture. For the uninitiated, Mixture is just mixture (really pronounced as Micchar colloquially) . Just a mixture of this and that, making it so good. Now Madras Mixture is very special, as it has been one of the best food memories from my childhood days. It carries a piece of my heart, Madras – my hometown.
Mixture is so traditional and yet, there is no one authentic recipe. Every household, every restaurant, every sweet shop has their own recipe for Madras Mixture. It is not so much about the quantities or the recipe itself but what constitutes this mixture that makes it very delicious. The absolute essentials are Omapodi, Karasev, Kara Boondhi, Fried Nuts and Curry Leaves. Everything is mixed together along with spices and since it has all these best snacks already, it is so delicious!
Usually Madras Mixture is made with a small portion of every savory/snack made for Diwali and that way, there is no additional preparation needed at all. I have very fond memories of this Madras Mixture from a favorite sweet shop back home and I swear to this date, no one makes it better than them if you ask me. Their mixture has a generous amount of fried cashews, almonds and even raisins, something I love picking out even today 🙂
Making Madras Mixture at home is super easy, not to mention that the effort required to make a big batch is very minimal. And everyone gets to enjoy it as it has bits and pieces of almost everything. One of the important things while making Mixture at home is to drain off the extra oil carefully over paper towels or else, it is going to get very oily/greasy. Once made, this stays fresh for over two-three weeks, that is if you can get it to last that long!
How to make Madras Mixture | South Indian Mixture
Madras Mixture | South Indian Mixture
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- 1 cup Kara Boondhi
- 1 cup Omapodi
- 1 cup Karasev (I made plain)
- ¼ cup Raw Peanuts
- ¼ cup Poha/Flattened Rice
- ¼ cup Roasted Chana Dal/Pottukadalai
- 10 Cashews
- 10 Almonds
- ¼ teaspoon Turmeric Powder
- ¼ teaspoon Hing/Asafoetida
- ½ teaspoon Red Chilli Powder
- Salt as needed
- Handful of Curry Leaves
- 3-4 Garlic Pods optional
- Prepare Kara Boondhi, Omapodi and Karasev. Set aside.
- Fry off the poha/flattened rice and drain it well on paper towel.
- Next fry off peanuts, roasted chana dal, cashews, almonds, curry leaves and crushed garlic pods (if using) in separate batches until golden brown and rest them on paper towel.
- Add all the ingredients into a big mixing bowl. Add salt, turmeric powder, asafoetida and red chilli powder. Mix them really well until the spices have combined well.
- Store in an airtight container and serve with coffee/tea.
Detailed step by step picture recipe of making Madras Mixture | South Indian Mixture
1. Prepare Kara Boondi and set aside.
2. Make Omapodi and keep it aside.
3. I made a plain Karasev by skipping black pepper powder.
4. Fry off the poha/flattened rice and drain it well on paper towel.
5. Next fry off peanuts, roasted chana dal, cashews, almonds, curry leaves and crushed garlic pods (if using) in separate batches until golden brown and rest them on paper towel.
6. Add all the ingredients into a big mixing bowl. Add salt, turmeric powder, asafoetida and red chilli powder. Mix them really well until the spices have combined well.
7. Store in an airtight container and serve with coffee/tea.
- Adjust spices as per preference. Instead of using red chilli powder, pepper powder can be used.
- Garlic is optional. If using, crush it along with the skin and fry off at the end.
- The quantities/proportions of individual items can be adjusted as desired.