Kerala Mixture
Author:
Yummy N Tasty
Posted on,
19, Jul 2015
9.8 K views.
5
4.2/5 ( 11 votes )
Yields
10-15 servings
Difficulty
-
Prep Time
-
Cooking Time
-
Total Time
50-60 mins
Happy Diwali
Click to find our Diwali Special Recipes.
Ingredients:
- Peanuts with skin - ¾ cup
- Kadala parippu, Split Channa Dal - ¼ cup
- Curry leaves - 2 sprigs
- Red chili powder - ¼ - ¾ Teaspoon, according to your taste
- Asafoetida powder - 1 or 2 pinch
- Oil for deep frying
- Salt to taste
For Sev:
- Kadalamavu/Besan flour - 2 cups
- Red chili powder - ½ Teaspoon
- Turmeric powder - ¼ Teaspoon
- Asafoetida powder - 2 pinch
- Water as needed for mixing
- Salt to taste
For Boondhi:
- Kadalamavu/Besan flour - ¾ cup
- Red chili powder - ¼ Teaspoon
- Turmeric powder - 1 pinch
- Asafoetida powder - 1 pinch
- Water as needed for mixing
- Salt to taste
Instructions:
Sev Preparation:
- Take all the ingredients 'for sev'(except water) in a bowl, mix together the ingredients by slowly adding water and make a soft dough.
- Heat oil in a pan; When heated lower the flame.
- Put the prepared dough in a string hopper/idiappam mould/seva as batches and press it into the hot oil in circular motion.
- Fry each batch till golden in color; Don't forget to flip in between. The frying time is pretty quick, so be aware of over-browning.
- Drain using a slotted spoon and keep in a kitchen towel to remove the excess oil and allow to cool.
- Then crush the 'sev' using your hands and set aside.
Boondi Preparation:
- Take all the ingredients 'for boondi'(except water) in a bowl, mix together the ingredients by slowly adding water and make a soft batter like dosa batter.
- Heat oil in a pan; When heated lower the flame.
- By using a perforated spoon/pan gently pour the prepared batter into the hot oil as batches. Make sure that it is not overcrowded.
- Fry till golden in color and crispy; The frying time is pretty quick, so be aware of over-browning.
- Drain using a slotted spoon and keep in a kitchen towel to remove the excess oil and allow to cool; Set aside.
Mixture preparation:
- Put peanuts to the hot oil; Fry till the skin turns to light golden brown. Don't over-fry it. Drain using a slotted spoon and set aside.
- Put channa dal/kadala parippu to the hot oil; Fry until it fetches a light golden color. Drain using a slotted spoon and set aside.
- Add curry leaves to the oil and fry till crispy. Drain using a slotted spoon and keep aside.
- Add the prepared sev, boondi, fried peanuts, fried channa dal, fried curry leaves, red chilli powder, asafoetida, salt(if required) and combine well.
- Allow to cool completely and store it in an airtight container.
Yield: Makes about 500 Gms(approx:) of mixture.
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Kerala Mixture
Author - Yummy N Tasty |
Posted on - 19, Jul 2015 |
Recipe URL, https://www.yummyntasty.com/recipes/kerala-mixture/ |
Cooking time - 50-60 minutes |
Serving - 10-15 person(s) |
Ingredients :
- Peanuts with skin - ¾ cup
- Kadala parippu, Split Channa Dal - ¼ cup
- Curry leaves - 2 sprigs
- Red chili powder - ¼ - ¾ Teaspoon, according to your taste
- Asafoetida powder - 1 or 2 pinch
- Oil for deep frying
- Salt to taste
For Sev:
- Kadalamavu/Besan flour - 2 cups
- Red chili powder - ½ Teaspoon
- Turmeric powder - ¼ Teaspoon
- Asafoetida powder - 2 pinch
- Water as needed for mixing
- Salt to taste
For Boondhi:
- Kadalamavu/Besan flour - ¾ cup
- Red chili powder - ¼ Teaspoon
- Turmeric powder - 1 pinch
- Asafoetida powder - 1 pinch
- Water as needed for mixing
- Salt to taste
Instructions :
Sev Preparation:
- Take all the ingredients ‘for sev'(except water) in a bowl, mix together the ingredients by slowly adding water and make a soft dough.
- Heat oil in a pan; When heated lower the flame.
- Put the prepared dough in a string hopper/idiappam mould/seva as batches and press it into the hot oil in circular motion.
- Fry each batch till golden in color; Don’t forget to flip in between. The frying time is pretty quick, so be aware of over-browning.
- Drain using a slotted spoon and keep in a kitchen towel to remove the excess oil and allow to cool.
- Then crush the ‘sev’ using your hands and set aside.
Boondi Preparation:
- Take all the ingredients ‘for boondi'(except water) in a bowl, mix together the ingredients by slowly adding water and make a soft batter like dosa batter.
- Heat oil in a pan; When heated lower the flame.
- By using a perforated spoon/pan gently pour the prepared batter into the hot oil as batches. Make sure that it is not overcrowded.
- Fry till golden in color and crispy; The frying time is pretty quick, so be aware of over-browning.
- Drain using a slotted spoon and keep in a kitchen towel to remove the excess oil and allow to cool; Set aside.
Mixture preparation:
- Put peanuts to the hot oil; Fry till the skin turns to light golden brown. Don’t over-fry it. Drain using a slotted spoon and set aside.
- Put channa dal/kadala parippu to the hot oil; Fry until it fetches a light golden color. Drain using a slotted spoon and set aside.
- Add curry leaves to the oil and fry till crispy. Drain using a slotted spoon and keep aside.
- Add the prepared sev, boondi, fried peanuts, fried channa dal, fried curry leaves, red chilli powder, asafoetida, salt(if required) and combine well.
- Allow to cool completely and store it in an airtight container.
Yield: Makes about 500 Gms(approx:) of mixture.
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